Shang Polo (شنگ پلو) — Persian Wild Garlic Rice

• 500 gBasmati rice (rinsed until water runs mostly clear, then soaked)
• 18 gFine sea salt (divided (for soaking water, boiling water, and seasoning meat))
• 3000 mlBoiling water (for parboiling rice)
• 300 gYellow onion (thinly sliced)
• 600 gLamb shoulder or beef chuck (cut into 3 cm cubes)
• 60 mlNeutral oil (divided)
• 2 tspGround turmeric
• 600 mlWater (for braising meat (add more if needed))
• 250 gWild garlic (shang) (trimmed, washed well, and sliced into 1 cm pieces (leaves and tender stems))
• 0.25 tspSaffron powder (bloomed in hot water)
• 45 mlHot water (for blooming saffron)

Instructions

1. 1

   Rinse the basmati rice 5–7 times until the water is mostly clear. Soak it in plenty of cool water with 10 g of the salt for 45 minutes at room temperature. Meanwhile, trim and wash the wild garlic thoroughly to remove grit, then slice into 1 cm pieces and set aside to drain.

2. 2

   Cook the meat: heat 45 ml oil in a heavy pot over medium-high heat. Add sliced onion and sauté 8–10 minutes until golden. Add lamb or beef cubes, turmeric, and 4 g salt; sear 6–8 minutes, turning to brown most sides. Pour in 600 ml water, bring to a boil, then cover and simmer on low 45–60 minutes until tender.

3. 3

   While the meat simmers, bloom the saffron: grind the saffron powder (if needed) and stir it into 45 ml hot water. Cover and let stand 10 minutes to deepen color and aroma. Keep it warm near the stove so it stays fluid for drizzling later.

4. 4

   Parboil the rice: bring 3000 ml boiling water to a rolling boil in a large pot and add the remaining 8 g salt. Drain the soaked rice and add it to the pot. Boil 6–8 minutes, stirring gently twice, until grains are elongated but still firm in the center. Drain immediately in a colander and rinse briefly with 250 ml cool water to stop cooking.

5. 5

   Prepare the wild garlic layer: in a skillet over medium heat, warm the remaining 15 ml oil. Add the sliced wild garlic and sauté 2–3 minutes just until wilted and fragrant; do not brown. Taste a piece—its sharpness should soften slightly while staying bright. Remove from heat and keep ready for layering.

6. 6

   Assemble and steam: in a nonstick pot, heat 45 ml oil over medium heat. Add 60 ml water and swirl; this helps form a crisp base. Layer 1/3 of the rice, then scatter half the wild garlic and spoon on half the meat with a little of its cooking juices. Repeat, finishing with rice on top. Poke 5–6 steam holes, cover with a towel-wrapped lid, and steam 10 minutes on medium.

7. 7

   Finish the dam (final steam): reduce heat to low and continue steaming 35–45 minutes until the rice is fully tender and aromatic. Drizzle the bloomed saffron over the top during the last 5 minutes so it perfumes the rice without overcooking. If the pot seems dry early, add 2 tablespoons water around the edges and continue steaming.

8. 8

   Serve: turn off the heat and rest the pot, covered, for 10 minutes to set the crust. Gently fluff and mix the top layers in a serving platter, keeping some saffron-tinted rice aside for garnish. For tahdig, loosen the edges with a spatula and invert the pot onto a plate. Serve the crisp crust alongside the wild garlic rice and meat.