Saffron Sweet Rice (پلو شیرینی زعفرانی) — Festive Persian milk-saffron rice with nuts

• 300 gBasmati rice (rinsed until water runs mostly clear)
• 1500 mlWater (for parboiling)
• 10 gFine sea salt (for parboiling water)
• 800 mlWhole milk
• 140 gGranulated sugar
• 45 gUnsalted butter
• 0.25 tspSaffron threads (finely ground after toasting)
• 45 mlHot water (for blooming saffron)
• 6 podGreen cardamom pods (lightly crushed)
• 3Cloves
• 80 gGolden raisins (rinsed and drained)
• 40 gPistachios (shelled, finely chopped)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until the water runs mostly clear, then drain well. This removes excess surface starch so the grains stay distinct rather than turning gluey in the sweet milk base.

2. 2

   Bring 1500 ml water to a boil in a pot and dissolve 10 g salt in it. Add the drained rice and parboil for 6–7 minutes, stirring once or twice, until the grains are softened on the outside but still firm in the center.

3. 3

   Drain the rice in a fine sieve and rinse briefly with 250 ml cool water to stop the cooking. Let it drain for 2 minutes so excess water doesn’t dilute the milk mixture.

4. 4

   Warm a small dry pan over low heat and toast the saffron threads for 20–30 seconds until fragrant, watching carefully so they do not darken. Grind the toasted saffron to a fine powder, then stir in 45 ml hot water and let it bloom for 10 minutes to extract maximum color and aroma.

5. 5

   In a wide, heavy-bottomed pot, combine 800 ml whole milk and 140 g sugar and bring to a gentle simmer over medium-low heat. Add the crushed cardamom pods and cloves, then simmer for 8 minutes so the milk becomes lightly perfumed without reducing too aggressively.

6. 6

   Strain the milk through a fine sieve back into the pot to remove the cardamom pods and cloves. This keeps the final dish silky and prevents biting into whole spices while still preserving their fragrance.

7. 7

   Add the drained parboiled rice to the strained sweet milk and stir gently to distribute the grains evenly. Simmer uncovered on low heat for 18–22 minutes, stirring every 2–3 minutes and scraping the bottom, until the rice is tender and the mixture is thick and creamy but not dry.

8. 8

   Stir in the bloomed saffron (all of it) and 45 g unsalted butter until fully melted and the rice turns a deep golden color. Cook 3 minutes more on the lowest heat so the saffron aroma settles into the rice and the butter glosses the grains.

9. 9

   Fold in 50 g of the golden raisins and reserve the remaining 30 g for garnish. Rest the pot off heat, covered, for 10 minutes so the texture stabilizes and the flavors round out.

10. 10

    Spoon the saffron sweet rice into a serving platter or individual bowls. Top with the remaining raisins and the chopped pistachios, then serve warm or at room temperature for a classic festive presentation.