Shir Polow (شیر پلو) — Persian Saffron Milk Rice

• 500 gBasmati rice (rinsed until water runs mostly clear, then soaked)
• 2000 mlWater (for parboiling the rice)
• 18 gFine sea salt (about 1 tablespoon; for parboiling water)
• 1000 mlWhole milk (room temperature if possible to reduce scorching)
• 0.5 gSaffron threads (finely crushed, then bloomed)
• 45 mlHot water (for blooming the saffron (3 tablespoons))
• 60 gUnsalted butter (melted)
• 45 mlVegetable oil (3 tablespoons; for the pot base and steaming)
• 120 gPlain yogurt (for a yogurt tahdig base (optional but recommended))
• 1 largeEgg yolk (for a sturdier yogurt tahdig (optional))
• 450 gGround beef (15–20% fat for juicier meatballs)
• 200 gOnion (grated on the fine side, then squeezed very dry)
• 2 gBlack pepper (about 1 teaspoon, freshly ground)
• 3 gGround turmeric (about 1 teaspoon)
• 1 gGround cinnamon (about 1/2 teaspoon)
• 120 gRaisins (golden or dark; rinsed and thoroughly dried)
• 80 gPistachios (shelled, roughly chopped)
• 0.5 gGround cardamom (about 1/4 teaspoon (optional but classic with saffron and milk))

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until mostly clear. Soak it in plenty of fresh water for 45 minutes at room temperature; this helps the grains lengthen and cook evenly. Meanwhile, crush the saffron threads to a powder and bloom with 45 ml hot water; cover and set aside.

2. 2

   Make the meatballs: combine ground beef, squeezed grated onion, salt, pepper, turmeric, and cinnamon. Knead vigorously for 2–3 minutes until tacky and cohesive. With wet hands, form 24 small meatballs (about 25 g each). Refrigerate 15 minutes to firm up while you bring the rice water to a boil.

3. 3

   Parboil the rice: bring 2000 ml water to a rolling boil, then stir in 18 g salt. Drain the soaked rice and add it to the pot. Boil 6–8 minutes, stirring gently once or twice, until the grains are flexible with a firm core. Drain immediately and rinse briefly with cool water to stop cooking.

4. 4

   Simmer the rice in milk: in a wide pot, add 1000 ml whole milk and 250 ml water and bring to a gentle simmer over medium heat (do not boil hard). Stir in the parboiled rice and cook 10–12 minutes, stirring every 60–90 seconds, until most liquid is absorbed and the rice is creamy but still holds its shape.

5. 5

   Stir in the bloomed saffron and 60 g melted butter, then cook 1–2 minutes more until the aroma is pronounced. Remove from heat. The rice should look moist, not soupy; if it seems dry, splash in 30–60 ml warm milk. If it seems wet, return to low heat and stir for 2 minutes to reduce.

6. 6

   Fry the meatballs: heat 30 ml vegetable oil in a skillet over medium-high heat. Add meatballs in a single layer and brown 6–8 minutes total, turning to color all sides. Reduce heat to medium, cover, and cook 4–5 minutes until cooked through (about 71°C/160°F inside). Transfer to a plate.

7. 7

   Prepare the topping: in the same skillet, melt 20 g butter over medium-low heat. Add raisins and sauté 60–90 seconds just until plump (do not burn). Stir in pistachios and cardamom and warm 30 seconds. Remove from heat; the nuts should stay green and fragrant, not toasted dark.

8. 8

   Set up the tahdig and steam: in a nonstick pot (24–26 cm), mix yogurt and egg yolk (if using). Add 45 ml vegetable oil and 2–3 tablespoons of the milk-saffron rice to loosen, then spread evenly on the bottom. Layer in the remaining rice, then tuck meatballs throughout in 2–3 layers.

9. 9

   Steam the rice: use the handle of a spoon to poke 5–6 holes down to the bottom for steam vents. Cover the lid with a clean towel and place on the pot. Steam over medium heat for 10 minutes to build steam, then reduce to low and steam 35–40 minutes until the tahdig sets and the rice is fluffy.

10. 10

    Serve: turn off heat and rest 10 minutes. Spoon out the rice and meatballs onto a platter. For tahdig, loosen edges with a thin spatula, then invert onto a plate. Scatter the raisin-pistachio topping over the rice. Serve warm; the flavor is best when the saffron aroma is still vivid.