Shang Polo (شنگ پلو) — Persian Wild Herb Rice with Braised Meat

• 1⅛ lbBasmati rice (rinsed until water runs mostly clear)
• 10.5 cupWater (for parboiling; plus more for soaking if desired)
• 18 gSea salt (about 3 tsp, divided)
• 8.8 ozShang leaves (wild scorzonera), cleaned (finely chopped; tender leaves only)
• 8.8 ozYellow onion (1 large onion, thinly sliced)
• 2 lbLamb shoulder or beef chuck, boneless (cut into 4–5 cm chunks)
• ¼ cupVegetable oil (4 tbsp, divided)
• 4 gTurmeric powder (about 2 tsp)
• ⅓ gSaffron thread powder (about 1/2 tsp, finely ground)
• 4¼ ozLavash bread (for tahdig, torn to fit the pot)

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until the water is mostly clear. Soak the rice in cold water with 6 g sea salt (about 1 tsp) for 20 minutes, then drain well so the grains steam up long and separate.

2. 2

   Heat 30 ml vegetable oil (2 tbsp) in a heavy pot over medium-high heat and add the sliced onion. Cook for 10–12 minutes, stirring often, until deeply golden; this builds the sweet base that balances shang’s natural bitterness.

3. 3

   Add the lamb or beef chunks and cook for 6–8 minutes, turning to brown on most sides. Stir in the turmeric and 6 g sea salt (about 1 tsp) and cook 30 seconds to bloom the spice without scorching.

4. 4

   Pour in 900 ml water, bring to a boil, then reduce to a gentle simmer and cover. Braise for 75–95 minutes until the meat is fork-tender and the liquid is reduced to about 250–300 ml; if it reduces too fast, add 120 ml water at a time to prevent drying.

5. 5

   While the meat braises, dissolve the ground saffron in 45 ml hot water and let it steep for at least 10 minutes. This blooming step extracts color and aroma so a small amount perfumes the entire dish.

6. 6

   Bring 2500 ml water to a rolling boil in a large pot and add 6 g sea salt (about 1 tsp). Add the drained rice and boil for 6–8 minutes until the grains are softened on the outside but still firm in the center, then drain in a colander and rinse quickly with 250 ml cold water to stop cooking.

7. 7

   Return the rice pot to medium heat and add 30 ml vegetable oil (2 tbsp). Lay the lavash pieces in a single layer on the bottom to form tahdig, pressing gently so there are no large gaps.

8. 8

   Layer one-third of the parboiled rice over the lavash, then sprinkle on half of the chopped shang leaves. Add another third of the rice, scatter the remaining shang, then finish with the last third of rice; drizzle 30 ml of the saffron water over the top and reserve the rest for serving.

9. 9

   Using the handle of a spoon, poke 5–6 holes down through the rice to help steam circulate. Cover the lid with a clean kitchen towel, place it on the pot, and steam on medium heat for 10 minutes until you see strong steam.

10. 10

    Reduce the heat to low and continue steaming for 35–45 minutes until the rice is fully tender and fragrant and the shang has mellowed. Keep the lid closed during this phase so the herbs perfume the rice rather than drying out.

11. 11

    Warm the braised meat and its reduced juices over low heat for 3–5 minutes, then stir in the remaining saffron water for a glossy finish. Taste the sauce and add the final 6 g sea salt (about 1 tsp) only if needed, since the rice and tahdig already carry seasoning.

12. 12

    To serve, mound the shang rice on a platter and arrange the braised meat and onions alongside or on top. Lift out the lavash tahdig in pieces and serve immediately while crisp, spooning a little of the saffron-tinged meat juices over the meat rather than soaking the rice.