Shir Polo (شیر پلو) — Persian Milk Pilaf

• 450 gBasmati rice (rinsed until water runs mostly clear)
• 18 gFine sea salt (for soaking and parboiling; do not add extra later)
• 720 mlWhole milk (room temperature to reduce scorching)
• 480 mlWater (for parboiling with milk)
• 40 gGranulated sugar (adjust to taste; this is lightly sweet)
• 90 gUnsalted butter (divided)
• 60 gPlain yogurt (for a tender, lightly crisp tahdig)
• 0.3 gSaffron threads (finely crushed)
• 30 mlHot water (just off the boil, for blooming saffron)
• 10 mlRose water (about 2 teaspoons; add at the end for best aroma)
• 50 gSlivered almonds (lightly toasted)
• 50 gShelled pistachios (roughly chopped, lightly toasted)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until the water runs mostly clear. Dissolve 12 g of the salt in 1.5 liters cool water, add the rice, and soak 60 minutes at room temperature. Meanwhile, crush saffron and steep it in 30 ml hot water for 10 minutes to bloom.

2. 2

   In a wide pot, bring 480 ml water and 720 ml milk to a gentle boil over medium heat, stirring often so the milk does not catch. Add the sugar and the remaining 6 g salt, stirring to dissolve. Drain the soaked rice well, then add it to the simmering milk mixture and stir once to separate grains.

3. 3

   Cook the rice at a lively simmer for 8–12 minutes, stirring every 1–2 minutes and scraping the bottom to prevent scorching. The grains should be mostly tender but still firm in the center. Immediately drain in a fine colander and rinse quickly with 250 ml warm water to stop cooking and wash off surface milk.

4. 4

   Prepare the tahdig base: melt 45 g butter in the same pot over medium-low heat. Stir in the yogurt until smooth and bubbling, about 30 seconds. Add 2–3 spatulas of the drained rice and mix to coat; spread into an even layer. This creates a tender, lightly crisp crust that releases cleanly.

5. 5

   Layer the remaining rice back into the pot in a loose mound, sprinkling 1–2 tablespoons of the bloomed saffron liquid between layers (reserve a little for the top). Use the handle of a spoon to poke 5–6 holes down to the bottom for steam vents. Dot the top with the remaining 45 g butter.

6. 6

   Cover the lid with a clean kitchen towel and place it tightly on the pot. Steam over medium heat for 10 minutes to build strong steam, then reduce to low and steam 35–40 minutes. In the final 5 minutes, drizzle the rose water over the rice and spoon the remaining saffron liquid on top.

7. 7

   While the rice finishes, toast almonds and pistachios in a dry skillet over medium heat for 2–3 minutes, stirring constantly, until fragrant; cool. Turn off heat and rest the pot, covered, for 10 minutes. Fluff the rice gently, plate it, and garnish with toasted nuts. Unmold the tahdig separately.