Saardi Polo (سردی پلو) — Persian Spiced Carrot and Raisin Rice

• 500 gBasmati rice (rinsed until water runs mostly clear)
• 2500 mlWater (for parboiling the rice)
• 30 gSalt (for parboiling water (about 1 1/2 tbsp))
• 350 gGround lamb or beef (halal) (80–85% lean)
• 250 gYellow onion (thinly sliced for fried onions)
• 400 gCarrots (peeled and cut into fine matchsticks (julienne))
• 140 gRaisins (sun-dried or golden; rinsed and drained well)
• 60 mlNeutral oil (divided, for frying onions and sautéing filling)
• 45 gButter (divided, for layering and finishing (or replace with oil for dairy-free))
• 8 gPersian spice blend (about 2 tsp; a mix such as cinnamon, cumin, cardamom, and black pepper)
• 0.2 gSaffron threads (ground and bloomed in hot water)
• 45 mlHot water (for blooming saffron)

Instructions

1. 1

   Soak the rinsed basmati rice with 120 ml water and 6 g salt for 45 minutes at room temperature. Meanwhile, rinse the raisins and drain thoroughly so they do not steam the filling. Julienne the carrots into thin matchsticks for even cooking and a distinct, jewel-like texture in the final rice.

2. 2

   Make fried onions: heat 45 ml oil in a wide skillet over medium heat. Add sliced onion and cook 18–22 minutes, stirring often, until deep golden-brown and crisp at the edges. Reduce heat if they darken too quickly. Transfer onions to a plate lined with paper towel; reserve the skillet for the filling.

3. 3

   Cook the meat filling: in the same skillet, add the remaining 15 ml oil and heat over medium-high. Add ground meat and cook 6–8 minutes, breaking it up, until browned and no longer pink. Stir in the Persian spice blend and 1/2 of the fried onions; cook 60 seconds until fragrant, then remove from heat.

4. 4

   Sauté carrots and raisins: return the skillet to medium heat. Add carrots and cook 6–7 minutes, stirring, until slightly softened but still bright. Add raisins and cook 2 minutes just to plump. Stir the carrot-raisin mixture into the cooked meat, then taste and adjust seasoning with up to 2 g additional salt if needed.

5. 5

   Bloom saffron: grind saffron threads to a powder and stir with 45 ml hot water. Cover and steep 10 minutes to extract color and aroma. Keep warm. This saffron water will be used for the top layer and optional drizzling during steaming for a more aromatic finish.

6. 6

   Parboil rice: bring 2500 ml water to a rolling boil in a large pot, then add 30 g salt. Drain soaked rice and add to 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 in a colander.

7. 7

   Assemble for steaming: return the pot to the stove over low heat. Add 20 g butter to coat the bottom. Add 1/3 of the parboiled rice, then spoon over half the meat-carrot-raisin filling. Repeat with another 1/3 rice and the remaining filling, then finish with the last 1/3 rice. Sprinkle 60 ml water over the rice if it looks dry.

8. 8

   Steam and finish: dot the top with the remaining 25 g butter. Poke 5–6 holes down through the rice with a spoon handle to vent steam. Cover the lid with a clean kitchen towel and place on the pot. Steam on low heat for 45–55 minutes. Drizzle 2–3 tbsp of saffron water over the top in the last 10 minutes.

9. 9

   Serve: turn off heat and rest, covered, for 10 minutes to set the layers. Gently fluff the rice and fold just enough to distribute filling while keeping some layered contrast. Garnish with the remaining fried onions and additional saffron water to taste. Serve hot on a platter for a celebratory presentation.