Shirin Polo (شیرین پلو) — Persian Carrot and Raisin Rice

• 500 gBasmati rice (rinsed until water runs mostly clear, then soaked)
• 2500 mlWater (for parboiling rice, plus more for soaking if needed)
• 24 gSalt (18 g for boiling water, 6 g for meat and carrots)
• 350 gGround lamb or beef (15–20% fat preferred for flavor)
• 250 gYellow onion (thinly sliced for frying)
• 60 mlNeutral oil (such as sunflower or canola, divided)
• 45 gButter (for layering and finishing; can replace with more oil)
• 350 gCarrots (peeled and cut into fine julienne (matchsticks))
• 120 gRaisins (sun-dried or golden; rinsed and drained well)
• 12 gGranulated sugar (optional, to enhance carrot sweetness)
• 30 mlBrewed saffron water (made from 0.2 g saffron steeped in 60 ml hot water; use half)
• 8 gPersian spice blend (a mix such as cinnamon, cumin, cardamom, and black pepper)
• 2 gGround cinnamon (for a warmer, sweeter aroma)
• 1 gGround cardamom (optional but traditional in festive rice dishes)
• 2 gTurmeric (for color and earthiness)
• 1 gBlack pepper (freshly ground)
• 150 gPlain yogurt (for tahdig base)
• 1 largeEgg yolk (for sturdier tahdig)

Instructions

1. 1

   Rinse the basmati rice in several changes of water until mostly clear. Soak it in plenty of cool water with 10 g of the salt for 30 minutes. Meanwhile, place saffron in hot water to bloom for 10 minutes, then set aside for layering and the carrot mixture.

2. 2

   Fry the onions: heat 45 ml oil in a wide skillet over medium-high heat. Add sliced onion and cook 12–15 minutes, stirring often, until deep golden and crisp at the edges. Remove half for garnish (optional), leaving the rest in the skillet for the meat.

3. 3

   Cook the ground meat in the same skillet over medium-high heat. Add meat and break it up; cook 6–8 minutes until browned. Stir in turmeric, Persian spice blend, cinnamon, cardamom, black pepper, and 6 g of the remaining salt. Cook 1 minute to toast spices, then transfer to a bowl.

4. 4

   In the same skillet, add the remaining 15 ml oil if dry, then add julienned carrots. Cook over medium heat for 6–8 minutes until tender-crisp. Stir in raisins and cook 1–2 minutes just to plump. Add sugar (if using) and 30 ml saffron water; cook 1 minute until glossy. Combine with the meat.

5. 5

   Parboil the rice: bring 2500 ml water to a rolling boil in a large pot and add 8 g salt. Drain soaked rice and add to boiling water. Boil 6–8 minutes, stirring gently once or twice, until grains are elongated but still firm in the center. Drain in a colander and rinse quickly with 250 ml warm water.

6. 6

   Make the tahdig base: in a bowl, whisk yogurt, egg yolk, remaining 30 ml saffron water, and 2 tablespoons (about 120 g) of the parboiled rice. Heat a heavy nonstick or well-seasoned pot over medium heat, add 15 ml oil, then spread the yogurt-rice mixture evenly across the bottom.

7. 7

   Layer the dish: reduce heat to low. Add a layer of rice (about one-third), then spoon over one-third of the meat-carrot-raisin mixture. Repeat layers, finishing with rice on top. Dot the surface with butter in small pieces. With a spoon handle, poke 5–6 holes down to the bottom for steam vents.

8. 8

   Steam the rice: cover the lid with a clean towel and place it tightly on the pot. Cook 10 minutes over medium heat to build steam, then reduce to very low and steam 45 minutes. For a deeper tahdig, keep the final 10 minutes on low-medium, watching for any burning smell.

9. 9

   Rest and serve: turn off heat and let the pot rest, covered, 10 minutes to set the crust. Fluff the rice gently, lifting layers to distribute filling without crushing grains. Invert the pot onto a platter to release the tahdig, or remove it in pieces. Garnish with reserved fried onions if desired.