Keshmesh Polow (کشمش پلو) — Persian Raisin Rice with Lamb

• 500 gBasmati rice (aged basmati preferred; rinsed until water runs mostly clear)
• 24 gFine sea salt (for soaking water (about 2 tablespoons))
• 2000 mlWater (for soaking and parboiling; plus more as needed)
• 0.3 gSaffron threads (crushed)
• 45 mlHot water (just off the boil, for blooming saffron)
• 900 gLamb shoulder (boneless, cut into 4 cm cubes; excess surface fat trimmed)
• 300 gOnion (thinly sliced (about 2 medium))
• 300 gTomatoes (grated or finely chopped (about 2 medium))
• 30 gTomato paste (about 2 tablespoons)
• 45 mlNeutral oil (such as sunflower or grapeseed)
• 6 gTurmeric (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)
• 1 gGround cinnamon (about 1/2 teaspoon)
• 1 gGround cumin (about 1/2 teaspoon)
• 200 gSun-dried raisins (dark or golden; rinsed and drained well)
• 30 gUnsalted butter (for sautéing raisins)
• 0.5 gGround cardamom (about 1/4 teaspoon)
• 120 gPlain yogurt (full-fat, for yogurt tahdig batter)
• 18 gEgg yolk (from 1 large egg)
• 15 mlBrewed saffron water (from the bloomed saffron, for tahdig batter)

Instructions

1. 1

   Rinse the basmati rice 5–7 times until the water is mostly clear. Soak it in 2000 ml water mixed with 24 g salt for 60 minutes at room temperature. Meanwhile, crush saffron threads and bloom in 45 ml hot water; cover and steep 15 minutes to fully develop color and aroma.

2. 2

   Braise the lamb: heat 45 ml neutral oil in a heavy pot over medium-high heat. Add sliced onion and cook 10–12 minutes until deeply golden. Add lamb and sear 6–8 minutes, turning to brown most sides. Stir in turmeric, black pepper, red pepper flakes, garlic powder, cumin, and cinnamon for 30 seconds.

3. 3

   Add grated tomatoes and tomato paste; cook 5 minutes, stirring, until the mixture darkens slightly and smells sweet. Add 720 ml water and 8 g salt, bring to a boil, then reduce to a gentle simmer. Cover and cook 75–90 minutes, stirring twice, until lamb is fork-tender and sauce is thick, not watery.

4. 4

   Prepare the raisins: melt 30 g butter in a skillet over medium-low heat. Add rinsed, well-drained raisins and sauté 2–3 minutes just until plump and glossy; do not let them burn or harden. Stir in ground cardamom for 10 seconds, then remove from heat and set aside, covered, to keep warm.

5. 5

   Parboil the rice: bring a large pot of water to a rolling boil (at least 3 liters; add more water if needed). Drain soaked rice and add to boiling water. Boil 6–8 minutes, stirring gently once or twice, until the grains are elongated and tender on the outside but still firm in the center. Drain immediately.

6. 6

   Make yogurt tahdig batter: in a bowl, whisk 120 g yogurt, 18 g egg yolk, 15 ml brewed saffron water, and 2 tablespoons (about 150 g) of the parboiled rice until evenly coated. This mixture forms a crisp, golden base. Keep the remaining saffron water for drizzling over the layered rice.

7. 7

   Assemble and steam: in a nonstick or well-seasoned pot (24–26 cm), heat 60 ml neutral oil over medium heat for 1 minute. Spread the tahdig batter evenly over the bottom. Layer 1/3 of the rice, then spoon on half the lamb with some thick sauce, then half the raisins. Repeat, finishing with rice on top.

8. 8

   Create steam and finish: use the handle of a spoon to poke 5–6 holes down to the bottom for steam channels. Drizzle remaining brewed saffron water over the top rice. Wrap the lid with a clean towel and cover tightly. Cook 10 minutes over medium heat, then reduce to low and steam 45–55 minutes.

9. 9

   Unmold and serve: turn off heat and rest the pot, covered, 10 minutes to set the tahdig. Spoon rice, lamb, and raisins onto a platter, keeping layers visible. To release tahdig, run a thin spatula around the edge, then invert onto a plate or lift pieces out. Serve immediately while crisp and aromatic.