Shekar Polo (شکر پلو) – Persian Sweet Rice from Shiraz

• 500 gBasmati rice (aged basmati preferred, rinsed until water runs clear)
• 18 gSea salt (for soaking and boiling water (about 1 tbsp))
• 3000 mlWater (for parboiling the rice)
• 220 gGranulated sugar (for syrup; adjust to taste only after first try)
• 10 gMandarin zest (finely grated; or use orange zest)
• 0.3 gSaffron threads (ground and bloomed in hot water)
• 2 gTurmeric (about 1 tsp, for warm golden color and aroma)
• 15 mlRosewater (1 tbsp, optional but traditional in Shiraz)
• 60 mlVegetable oil (4 tbsp, divided)
• 120 gPlain yogurt (for a crisp tahdig (optional but common))
• 60 gPistachios (shelled, slivered or roughly chopped, lightly toasted)

Instructions

1. 1

   Rinse the basmati rice 5–6 times until the water is mostly clear. Cover with 1.5 liters cool water and dissolve 9 g sea salt into it, then soak for 45 minutes at room temperature. Meanwhile, grind saffron to a powder and bloom it with 45 ml boiling water; cover to trap aroma.

2. 2

   Make the syrup: in a small saucepan, combine 220 g sugar with 240 ml water. Bring to a gentle simmer over medium heat, stirring only until the sugar dissolves, about 3 minutes. Add mandarin zest and turmeric, simmer 4 minutes more, then turn off heat and stir in rosewater and 2 tbsp bloomed saffron.

3. 3

   Bring 3 liters water to a rolling boil in a large pot. Add the remaining 9 g sea salt. Drain the soaked rice and add it to the boiling water. Boil 6–8 minutes, stirring once or twice to prevent sticking, until the grains are elongated and tender on the outside but still firm in the center.

4. 4

   Drain the rice in a colander and rinse quickly with 250 ml cool water to stop cooking and wash off excess surface starch. Let it drain for 5 minutes. Taste a grain: it should have a slight bite. If it is fully soft, reduce steaming time later to avoid mushy sweet rice.

5. 5

   Prepare the pot for tahdig: in a nonstick pot (24–26 cm), warm 2 tbsp vegetable oil over medium heat for 1 minute. In a bowl, mix 120 g yogurt with 1 cup (about 150 g) of the drained rice and 1 tbsp of the syrup. Spread this mixture evenly on the pot bottom to form a crisp, lightly sweet tahdig layer.

6. 6

   Layer and perfume: add the remaining rice to the pot in a loose mound, making 3–4 layers. Drizzle the remaining syrup evenly between layers, reserving 2 tbsp for serving if desired. Use the handle of a spoon to poke 5–6 holes down to the bottom for steam channels, then drizzle the final 2 tbsp oil over the top.

7. 7

   Steam the rice: wrap the lid with a clean kitchen towel and cover the pot tightly. Steam on medium heat for 10 minutes until you see strong steam, then reduce to low and continue steaming 35 minutes. Turn off heat and rest, covered, for 10 minutes to set the grains and deepen the aroma.

8. 8

   Finish and serve: gently fluff the rice, keeping grains intact. Spoon onto a platter, then drizzle with the reserved 2 tbsp syrup and the remaining bloomed saffron for extra color. Sprinkle with toasted pistachios. Release the tahdig by loosening edges and flipping onto a plate, or break into shards to serve alongside.