Keshmesh Polo Ardebili (کشمش پلو اردبیلی) — Milk-Simmered Raisin Rice from Ardabil

• 320 gBasmati rice (rinsed until water runs mostly clear)
• 600 mlWhole milk (room temperature to reduce scorching risk)
• 400 mlWater
• 120 gGolden raisins (rinsed and drained)
• 8 gFine salt (about 1 1/2 tsp)
• 45 mlNeutral oil (about 3 tbsp, divided)

Instructions

1. 1

   Rinse the rice in several changes of water until the water is mostly clear, then drain well. Let it sit in a sieve for 5 minutes so excess water does not dilute the milk mixture.

2. 2

   Soak the raisins in 120 ml water for 10 minutes, then drain thoroughly. This plumps them so they stay juicy during steaming instead of turning leathery.

3. 3

   In a wide, heavy-bottomed pot, combine the milk, 400 ml water, and salt, then stir to dissolve the salt completely. Bring the mixture to a gentle boil over medium heat, stirring every 30 seconds to prevent milk from catching on the bottom.

4. 4

   Add the drained rice and stir for 10 seconds to distribute it evenly. Adjust the heat to maintain a steady simmer, then cook uncovered for 12–16 minutes, stirring every 1 minute, until the liquid is mostly absorbed and small steam holes appear on the surface.

5. 5

   Reduce the heat to low and drizzle 30 ml oil around the edges of the pot, then gently fold in the drained raisins. Use a spatula to mound the rice into a loose pyramid so steam can circulate, and poke 4–5 holes down to the bottom with the handle of a spoon.

6. 6

   Cover the lid with a clean kitchen towel and place it tightly on the pot to trap steam without dripping back onto the rice. Steam on low for 35 minutes, and do not lift the lid during this time so the grains finish cooking evenly.

7. 7

   While the rice steams, warm the remaining 15 ml oil in a small pan over low heat for 30–45 seconds. Turn off the heat and reserve it to gloss the rice at serving, which also boosts aroma and keeps the raisins shiny.

8. 8

   After steaming, turn off the heat and rest the pot covered for 5 minutes to set the texture. Fluff the rice gently with a fork, drizzle the reserved warm oil over the top, and serve immediately while the milk-simmered fragrance is at its peak.