Polo Se Rang (پلو سه رنگ) — Persian Three-Colored Rice

• 500 gBasmati rice (aged if possible; rinsed until water runs mostly clear)
• 3000 mlWater (for boiling rice (plus more for soaking if needed))
• 24 gFine sea salt (about 4 tsp, divided)
• 0.3 gSaffron threads (about 1/2 tsp loosely packed)
• 45 mlHot water (for blooming saffron)
• 60 gUnsalted butter (or use neutral oil; divided)
• 30 mlNeutral oil (optional, helps crisp tahdig; divided)
• 120 gPlain yogurt (for yogurt tahdig base)
• 1 largeEgg yolk (for richer tahdig)
• 2 gTurmeric (about 1 tsp)
• 250 gFresh spinach (washed, thick stems removed)
• 120 gOnion (finely chopped)
• 1 gGround black pepper (about 1/2 tsp)
• 250 gCarrots (peeled, cut into fine matchsticks or grated)
• 12 gGranulated sugar (about 1 tbsp, balances carrot sweetness)
• 1 gGround cinnamon (about 1/2 tsp)
• 40 gSliced almonds (lightly toasted)
• 60 gRaisins (golden or dark; rinsed and drained)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until it runs mostly clear. Soak the rice in plenty of water with 12 g (2 tsp) of the salt for 30 minutes, then drain well. Meanwhile, bloom saffron by grinding threads lightly and steeping in 45 ml hot water for 10 minutes.

2. 2

   Make the green layer: heat 10 g butter (or 2 tsp oil) in a skillet over medium heat. Add onion and cook 6–8 minutes until translucent. Add spinach and 3 g (1/2 tsp) salt plus black pepper; cook 4–6 minutes until wilted and moisture evaporates. Cool, then chop finely.

3. 3

   Make the orange layer: in the same skillet, melt 10 g butter (or 2 tsp oil) over medium heat. Add carrots, sugar, cinnamon, and 3 g (1/2 tsp) salt. Cook 8–10 minutes, stirring, until carrots soften and turn glossy but not mushy. Spread on a plate to cool quickly.

4. 4

   Parboil the rice: bring 3 liters water to a rolling boil in a large pot and add the remaining 6 g (1 tsp) salt. Add drained rice and boil 6–8 minutes, stirring once or twice, until grains are tender on the outside but still firm in the center. Drain and rinse briefly with cool water.

5. 5

   Prepare the tahdig base: in a bowl, mix yogurt, egg yolk, turmeric, and 15 g melted butter (or 1 tbsp oil). Stir in 120 g of the parboiled rice until evenly coated. This mixture forms the crisp base and helps prevent sticking during steaming.

6. 6

   Assemble the three colors: melt 25 g butter (or 1 tbsp oil) in a heavy 24–26 cm nonstick or well-seasoned pot over medium heat. Spread the yogurt-rice mixture evenly on the bottom. Divide remaining rice into three equal portions by weight; mix one portion with saffron water for a deep gold.

7. 7

   Layer the rice: gently spoon the green spinach mixture over one portion of plain rice and fold to streak it green without crushing grains. Do the same with the carrot mixture for the orange portion. Add rice to the pot in three distinct sections or layers (green, orange, saffron), keeping colors separate.

8. 8

   Steam: using the handle of a wooden spoon, poke 5–6 holes down to the bottom to vent steam. Drizzle 10 g melted butter (or 2 tsp oil) over the top. Cover the lid with a clean towel and place it on the pot. Steam 10 minutes on medium heat, then 45–50 minutes on low heat.

9. 9

   Toast garnish and finish: while rice steams, toast sliced almonds in a dry pan over medium-low heat for 3–5 minutes until pale golden; transfer immediately. In the same pan, warm raisins with 5 g butter (or 1 tsp oil) for 1–2 minutes until plump. Rest rice off heat, covered, 10 minutes.

10. 10

    Unmold and serve: fluff the top rice gently, keeping colors distinct. For a dramatic presentation, place a platter over the pot and invert in one confident motion to release the tahdig. Sprinkle almonds and raisins over the rice. Serve hot, offering tahdig pieces alongside for crunch.