Sardeh Polo (سردِه پلو) — Persian Spiced Carrot and Raisin Rice

• 500 gBasmati rice (rinsed until water runs mostly clear)
• 3000 mlWater (for parboiling rice, plus more as needed)
• 30 gSalt (for salting parboil water (about 1.5 Tbsp Diamond Crystal or 1 Tbsp fine salt))
• 120 gPlain yogurt (for tahdig base)
• 1 largeEgg yolk (for tahdig base)
• 0.25 tspSaffron threads (ground and bloomed in hot water)
• 30 mlHot water (for blooming saffron)
• 45 mlVegetable oil (for the pot and layering)
• 450 gGround beef (80–90% lean)
• 250 gYellow onions (thinly sliced)
• 60 gButter (divided; can replace with oil for dairy-free)
• 450 gCarrots (julienned into matchsticks (about 5 cm long))
• 150 gRaisins (sun-dried or golden; rinsed and drained well)
• 3 tspPersian spice blend (a warm blend such as cinnamon, cumin, cardamom, and rose (see tips for a quick mix))
• 0.5 tspGround black pepper

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until mostly clear, then soak it in plenty of cool water for 30 minutes. Meanwhile, bloom saffron by grinding threads and mixing with 30 ml hot water; cover and steep 10 minutes. Drain rice just before parboiling.

2. 2

   Make fried onions: heat 30 g butter in a wide skillet over medium-high heat. Add sliced onions and cook 12–15 minutes, stirring often, until deeply golden and sweet. Transfer onions to a bowl, leaving any browned butter in the pan for extra flavor in the filling.

3. 3

   In the same skillet over medium-high heat, add ground beef and cook 6–8 minutes, breaking it up, until no longer pink and lightly browned. Stir in 2 tsp Persian spice blend, black pepper, and 3 g salt, then return the fried onions and toss 1 minute to coat everything evenly.

4. 4

   Add carrots to the skillet with 30 g butter and cook 4 minutes, stirring to gloss them in fat. Pour in 60 ml water, cover, and simmer 8–10 minutes over medium-low until carrots are tender but still hold shape. Uncover, add raisins, and cook 2 minutes just to plump; remove from heat.

5. 5

   Parboil the rice: bring 3000 ml water to a rolling boil in a large pot and add 30 g salt. Add drained rice and boil 6–8 minutes, stirring once or twice, until the grains are tender on the outside but still firm in the center. Drain in a colander and rinse briefly with cool water.

6. 6

   Prepare the tahdig base: in a bowl, whisk yogurt, egg yolk, 15 ml vegetable oil, 1 Tbsp (15 ml) bloomed saffron water, and 1 tsp Persian spice blend until smooth. Set a heavy nonstick or well-seasoned pot over medium heat and add the remaining 30 ml oil.

7. 7

   Once the oil is warm (about 1 minute), spread the yogurt mixture evenly across the bottom of the pot. Add a thin layer of parboiled rice (about 2 cm), then add a layer of meat-carrot-raisin filling. Continue layering rice and filling, ending with rice. Drizzle remaining saffron water over the top.

8. 8

   Use the handle of a spoon to poke 5–6 holes down to the bottom for steam vents. Wrap the lid in a clean kitchen towel and cover tightly. Cook 10 minutes over medium heat to build steam, then reduce to low and steam 45 minutes. Avoid lifting the lid during steaming.

9. 9

   Rest and unmold: turn off heat and let the pot sit, covered, for 10 minutes so the tahdig releases. Fluff the rice gently in the pot, then transfer to a platter, keeping layers visible. To serve tahdig, place a plate over the pot and invert carefully; break into pieces.