Polo-ye Sadeh ba Ta'm-e Helo Mikhak (پلو ساده با طعم هل و میخک) — Persian Aromatic Cardamom and Clove Rice

• 450 gBasmati rice (aged preferred; rinsed until water runs mostly clear)
• 3000 mlWater (for soaking and parboiling (plus more as needed))
• 24 gFine sea salt (about 4 teaspoons; divided for soaking and boiling)
• 45 mlVegetable oil (3 tablespoons; for the pot and finishing (or use ghee per substitution))
• 10 podCardamom pods (green pods, lightly crushed to open)
• 8Whole cloves (whole)
• 10 mlRose water (2 teaspoons; food-grade, not perfume)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until the water is mostly clear. Dissolve 12 g (about 2 teaspoons) of the salt in 1500 ml water, add the rice, and soak 30 minutes at room temperature. Meanwhile, lightly crush the cardamom pods with the flat of a knife to open them.

2. 2

   Bring 1500 ml water to a rolling boil in a large pot. Add the remaining 12 g salt, then drain the soaked rice and add it to the boiling water. Boil 6–8 minutes, stirring gently once or twice to prevent sticking, until grains are elongated and tender on the outside but still firm in the center.

3. 3

   Drain the rice in a fine-mesh sieve and rinse quickly with 250 ml cool water to stop cooking and wash off excess surface starch. Let it drain 3 minutes. In the same pot, add 30 ml vegetable oil and 60 ml water, then scatter in the crushed cardamom pods and whole cloves to perfume the steam.

4. 4

   Return the rice to the pot in a loose mound, without packing it down. Using the handle of a spoon, poke 5–6 holes down to the bottom to help steam circulate. Wrap the lid in a clean kitchen towel, cover tightly, and steam 10 minutes over medium heat until you see strong steam.

5. 5

   Reduce heat to low and continue steaming 35–40 minutes. Keep the lid closed; avoid lifting it, which drops temperature and can make the rice heavy. The rice is ready when the grains are fully tender and separate, and the aroma of cardamom and clove is noticeable when you briefly crack the lid.

6. 6

   Turn off the heat. In a small bowl, mix rose water with the remaining 15 ml vegetable oil. Drizzle over the rice, then gently fluff with a fork, lifting from the edges toward the center. For a cleaner flavor, remove and discard the cardamom pods and cloves before serving.