Polo Portugali (پلو پرتغالی) — Persian Portuguese-Style Rice

• 450 gBasmati rice (rinsed until water runs mostly clear, then soaked)
• 18 gFine sea salt (divided (for soaking water, parboil water, and final seasoning))
• 2000 mlWater (for soaking and parboiling (plus more as needed))
• 80 gUnsalted butter (divided; for sautéing and finishing)
• 250 gYellow onion (finely diced)
• 300 gSweet bell peppers (seeded and cut into 1 cm dice (use a mix of red and yellow if possible))
• 450 gRipe tomatoes (grated or finely chopped (or blended briefly))
• 30 gTomato paste (helps deepen color and umami)
• 480 mlMeat broth (hot; beef or lamb broth preferred, low-sodium if available)
• 30 mlNeutral oil (such as sunflower or canola)
• 120 gPlain yogurt (for a tender, crisp tahdig (optional but recommended))
• 0.2 gSaffron threads (ground and bloomed in hot water (optional))
• 30 mlHot water (for blooming saffron (optional))

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until the water is mostly clear. Soak the rice in 1200 ml water with 6 g salt for 45 minutes at room temperature. This helps the grains elongate and cook evenly, especially important for a layered pilaf.

2. 2

   Meanwhile, make the tomato-pepper base. Heat 30 g butter in a wide pan over medium heat (about 170°C surface heat). Add the diced onion and cook 10–12 minutes, stirring often, until soft and lightly golden. Add bell peppers and cook 6–8 minutes until slightly tender but not mushy.

3. 3

   Stir in the tomato paste and cook 2 minutes to remove raw taste. Add the grated tomatoes and 4 g of the salt. Simmer uncovered 12–15 minutes over medium-low heat, stirring occasionally, until thick and glossy and most moisture has evaporated. Stir in the hot meat broth and simmer 3 minutes, then turn off heat.

4. 4

   Bring 800 ml water to a rolling boil in a large pot. Add 8 g salt. Drain the soaked rice and add it to the boiling water. Boil 6–8 minutes, stirring gently once or twice, until the grains are softened on the outside but still firm in the center. Drain immediately and rinse briefly with 200 ml cool water to stop cooking.

5. 5

   Prepare the pot for steaming. In a nonstick or heavy-bottom pot (24–26 cm), heat the neutral oil over medium heat for 1 minute. If using yogurt tahdig, mix the yogurt with 2 tablespoons (about 30 g) of the drained rice and spread it evenly on the bottom; otherwise, spread a thin layer of rice directly.

6. 6

   Layer the rice and sauce: add one-third of the rice, then spoon over one-third of the tomato-pepper base. Repeat two more times, finishing with rice on top. Use the handle of a spoon to poke 5–6 holes down to the bottom for steam channels. Dot the top with the remaining 50 g butter in small pieces.

7. 7

   Cover the lid with a clean kitchen towel and place it on the pot to catch condensation. Steam on medium-high heat for 8 minutes until you see strong steam, then reduce to low (gentle simmer) and cook 35–40 minutes. If the pot seems dry, add 2 tablespoons hot water around the edges and continue steaming.

8. 8

   Optional saffron finish: bloom the ground saffron in 30 ml hot water for 5 minutes. Scoop 150 g cooked rice from the top, mix with the saffron water, then return it to the pot as a bright garnish. Rest the rice off heat for 10 minutes, then fluff gently and serve with pieces of tahdig.