Shekar Polo (شکر پلو) — Shirazi Sweet Saffron Rice with Citrus and Pistachio

• 16 ozBasmati rice (rinsed until water runs mostly clear)
• 18 gSea salt (for salting the parboil water)
• 10.5 cupWater (for boiling the rice)
• 6⅓ ozGranulated sugar
• ¼ tspSaffron threads (finely crushed)
• 2 tbspHot water (just off the boil)
• 1½ tspTurmeric (for the rice’s warm golden hue)
• 2 tspMandarin or orange zest (finely grated; avoid white pith)
• ¼ cupVegetable oil
• 1⅜ ozPistachios (shelled, roughly chopped)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until the water is mostly clear. Soak the rice in 1200 ml water for 20 minutes, then drain well so the grains steam up long and separate.

2. 2

   Make the saffron infusion by stirring the crushed saffron into 30 ml hot water and letting it bloom for 10 minutes. This step concentrates color and aroma, giving Shekar Polo its signature golden perfume.

3. 3

   Prepare the syrup by combining 180 g sugar with 180 ml water in a small saucepan and bringing it to a simmer over medium heat. Simmer for 6 minutes until clear and slightly thickened, then remove from heat and stir in 1 tsp of the saffron infusion.

4. 4

   Bring 2500 ml water to a rolling boil in a large pot and add 18 g sea salt. Add the drained rice and boil for 6 to 8 minutes, stirring once or twice, until the grains are tender on the outside but still firm in the center.

5. 5

   Drain the rice in a colander and rinse quickly with 200 ml cool water to stop the cooking and wash off excess surface starch. Let it drain for 2 minutes so it doesn’t waterlog the pot during steaming.

6. 6

   In a small bowl, mix 60 ml vegetable oil with 60 ml water and 1.5 tsp turmeric until evenly blended. Pour this mixture into the bottom of a nonstick or well-seasoned pot (about 24 cm), then add 2 to 3 spatulas of rice to create a base layer for a crisp crust.

7. 7

   Layer the remaining rice back into the pot, forming a gentle pyramid to help steam circulate. Drizzle the remaining saffron infusion over the top and sprinkle the mandarin or orange zest evenly so the citrus aroma perfumes the whole pot.

8. 8

   Spoon the warm sugar syrup over the rice in a thin, even stream, focusing on the top and around the sides. Use the handle of a wooden spoon to poke 5 to 6 holes down to the bottom so steam can rise and the syrup distributes without turning the rice gummy.

9. 9

   Cover the lid with a clean kitchen towel and place it tightly on the pot to catch condensation. Steam on medium heat for 10 minutes to build heat, then reduce to low and steam for 35 minutes until the rice is fully tender and fragrant.

10. 10

    Turn off the heat and rest the pot, covered, for 10 minutes so the grains set and the sweetness balances. Fluff the rice gently with a fork, mound onto a platter, and top with chopped pistachios; if you want extra crunch, reserve a portion of tahdig and arrange it alongside.