Sheer Polo (شیر پلو) — Persian Milk Pilaf with Saffron and Nuts

• 16 ozBasmati rice (rinsed until water runs mostly clear)
• 6⅓ cupWater (for parboiling)
• 12 gSalt (about 2 tsp, divided)
• 3.8 cupWhole milk (3.25% fat preferred)
• 2⅛ ozGranulated sugar (about 5 tbsp)
• 2½ ozUnsalted butter (divided)
• ⅓ gSaffron threads (about 1/2 tsp threads)
• 3 tbspHot water (for blooming saffron)
• 2 tspRose water (2 tsp)
• 1⅜ ozSlivered almonds (lightly toasted)
• 1⅜ ozShelled pistachios (roughly chopped, lightly toasted)
• 15 gButter (for sautéing nuts)

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until the water looks mostly clear, then drain well. Cover the rice with fresh water and stir in 6 g salt, then soak for 20 minutes to help the grains lengthen and cook evenly.

2. 2

   Bloom the saffron by crushing the threads finely and stirring them into 45 ml hot water; set aside for 10 minutes. This step extracts maximum color and aroma, and you will use it in both the rice and the finishing drizzle.

3. 3

   Bring 1500 ml water to a lively boil in a large pot and add the remaining 6 g salt. Add the drained rice and boil for 6 to 8 minutes, stirring once or twice, until the grains are softened on the outside but still firm in the center.

4. 4

   Drain the rice in a colander and rinse quickly with 200 ml cold water to stop the cooking and wash off excess surface starch. Let it drain for 2 minutes so the rice steams off and does not dilute the milk mixture.

5. 5

   In the same pot, add 900 ml milk, 60 g sugar, and 55 g of the butter, then warm over medium heat until steaming and the sugar dissolves completely. Stir frequently and keep the heat moderate; you want gentle steam, not a rolling boil, to prevent scorching.

6. 6

   Stir 30 ml of the bloomed saffron water into the hot milk mixture and add the rose water. Taste a spoonful of the liquid; it should be lightly sweet and fragrant, because the rice will absorb and mellow the flavors.

7. 7

   Add the drained parboiled rice to the milk mixture and fold gently to coat without breaking the grains. Cook uncovered for 8 to 10 minutes, stirring every 1 to 2 minutes, until most of the milk is absorbed and you can drag a spoon across the bottom and briefly see the pot.

8. 8

   Reduce the heat to low and shape the rice into a mound, leaving a few steam holes with the handle of a spoon. Dot the top with the remaining 15 g butter, cover the lid with a clean towel, and steam for 35 minutes so the grains finish cooking and turn fluffy.

9. 9

   While the rice steams, toast the almonds and pistachios in a dry skillet over medium heat for 2 to 3 minutes until aromatic, then transfer to a plate. Add 15 g butter to the skillet, return the nuts, and sauté for 30 seconds to gloss them and deepen the aroma.

10. 10

    Fluff the rice gently with a fork and transfer to a warm serving platter, keeping the grains intact. Drizzle the remaining 15 ml saffron water over the top for a golden finish, then scatter the buttered nuts evenly before serving.