Polo Shirini Zaferani (پلو شیرینی زعفرانی) — Persian Saffron Sweet Rice

• 300 gBasmati rice (rinsed until water runs mostly clear)
• 1.5 lWater (for parboiling the rice)
• 12 gFine sea salt (for parboiling water)
• 1 lWhole milk (room temperature helps prevent scorching)
• 220 gGranulated sugar
• 70 gUnsalted butter (cut into cubes)
• 0.5 gSaffron threads (finely ground, then bloomed)
• 45 mlHot water (for blooming saffron (about 3 tbsp))
• 6 podGreen cardamom pods (lightly crushed)
• 4 wholeCloves
• 80 gGolden raisins (rinsed and drained)
• 50 gPistachios (shelled, finely slivered or chopped)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until mostly clear, then drain well. In a small cup, grind the saffron threads to a powder and stir in 45 ml hot water; cover and steep 10 minutes. Lightly crush the cardamom pods to expose the seeds, keeping the pods intact for easy removal.

2. 2

   Bring 1.5 L water to a rolling boil in a large pot, then add 12 g salt. Add the drained rice and boil 6–8 minutes, stirring twice, until the grains are elongated but still firm in the center. Drain immediately in a fine colander and rinse briefly with warm water to stop cooking without chilling the rice.

3. 3

   Return the pot to medium-low heat. Add the whole milk and granulated sugar, stirring until the sugar fully dissolves, about 2–3 minutes. Add the crushed cardamom pods and cloves. Bring to a gentle simmer (small bubbles around the edges), then reduce heat to low to prevent scorching.

4. 4

   Add the parboiled rice to the simmering milk. Cook uncovered on low heat for 25–35 minutes, stirring every 2–3 minutes and scraping the bottom and corners, until the rice is tender and the mixture looks creamy but still spoonable. If it thickens too quickly, add 60–120 ml milk to loosen.

5. 5

   Stir in the bloomed saffron (including all liquid) and the butter cubes. Continue cooking 8–10 minutes on low, stirring frequently, until the butter is fully melted and the color turns evenly golden. Taste and adjust sweetness only if needed; the mixture will taste slightly less sweet once cooled.

6. 6

   Turn off the heat. Remove and discard the cardamom pods and cloves. Fold in the golden raisins and half of the pistachios. Cover the pot and rest 10 minutes so the raisins plump and the rice finishes absorbing the fragrant milk. Serve warm, or cool to room temperature for a thicker, sliceable texture.

7. 7

   For a festive presentation, spoon into a serving dish or individual bowls. Sprinkle with the remaining pistachios. If serving chilled, refrigerate at least 2 hours; loosen with a splash of milk and stir before serving. Keep portions consistent for even cooling and food safety.