Keshmesh Polo (کشمش پلو) — Persian Saffron Rice with Lamb and Raisins

• 500 gBasmati rice (aged basmati preferred)
• 24 gFine sea salt (for soaking and parboiling water; plus 3 g for lamb seasoning)
• 3000 mlWater (for soaking and boiling rice; plus 120 ml for saffron)
• 0.3 gSaffron threads (about 1/2 teaspoon loosely packed)
• 120 mlBoiling water (to bloom saffron)
• 800 gLamb loin (cut into 3 cm cubes, trimmed of excess surface fat)
• 250 gYellow onion (thinly sliced)
• 250 gTomato (grated on a box grater or finely chopped)
• 45 mlNeutral oil (such as grapeseed or sunflower)
• 40 gUnsalted butter (for finishing and aroma)
• 4 gTurmeric powder (about 2 teaspoons)
• 2 gBlack pepper (about 1 teaspoon, freshly ground)
• 1 gRed pepper flakes (about 1/2 teaspoon)
• 3 gGarlic powder (about 1 teaspoon)
• 6 gGround sumac (about 2 teaspoons, plus more for serving)
• 180 gGolden raisins (rinsed and drained)
• 1 gGround cinnamon (about 1/2 teaspoon)
• 80 gFlatbread (lavash or thin pita, cut to fit pot bottom for tahdig)
• 60 gPlain yogurt (helps crisp and color tahdig)

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until the water runs mostly clear. Dissolve 18 g of the salt in 1500 ml water, add the rice, and soak 45 minutes at room temperature. Meanwhile, grind saffron threads to a powder and steep in 120 ml boiling water; cover and set aside 20 minutes to fully bloom.

2. 2

   Cook the lamb: heat 45 ml neutral oil in a heavy pot over medium-high heat. Add sliced onion and cook 8–10 minutes until deeply golden. Add lamb cubes and sear 6–8 minutes, turning to brown most sides. Stir in turmeric, black pepper, red pepper flakes, garlic powder, and 3 g salt; toast spices 30 seconds to perfume.

3. 3

   Add grated tomato to the lamb pot and cook 5 minutes, stirring, until the tomato darkens slightly and the oil begins to separate at the edges. Pour in 450 ml water, bring to a boil, then reduce to low, cover, and simmer 55–70 minutes until the lamb is tender and the liquid is reduced to a glossy, spoon-coating sauce.

4. 4

   Prepare the raisin layer: melt 25 g butter in a small skillet over medium-low heat. Add rinsed raisins and cinnamon, and sauté 3–4 minutes just until the raisins plump and shine; do not let them scorch. Turn off the heat and set aside. Stir 6 g ground sumac into the finished lamb sauce right before layering for a bright, tangy balance.

5. 5

   Parboil the rice: bring 1500 ml water to a rolling boil in a large pot and add the remaining 6 g salt. Drain soaked rice and add to boiling water. Boil 6–8 minutes, stirring gently once, until the grains are elongated and tender on the outside but still firm in the center. Drain immediately and rinse briefly with 250 ml cool water to stop cooking.

6. 6

   Build the tahdig base: in a nonstick or well-seasoned pot (24–26 cm), mix 30 ml oil, 20 g melted butter, and 60 g yogurt. Spread evenly over the bottom. Arrange flatbread pieces to fully cover the base, overlapping slightly. Spoon in 1/3 of the rice, then dot with a few tablespoons of saffron water to create streaks of gold.

7. 7

   Layer and steam: add half the lamb with its reduced sauce over the rice, then scatter half the sautéed raisins. Add another 1/3 of the rice, drizzle more saffron water, then repeat with remaining lamb and raisins. Finish with the last rice, shaping into a gentle mound. Poke 5–6 holes to the bottom with a chopstick for steam vents.

8. 8

   Cover the lid with a clean towel and place tightly on the pot. Steam over medium heat for 10 minutes to build strong steam, then reduce to low and cook 45 minutes. Drizzle 40 g butter (melted) over the rice during the last 10 minutes. Rest off heat 10 minutes, then invert onto a platter to reveal the bread tahdig.