Shirin Polo ba Adas va Keshmesh (شیرین پلو با عدس و کشمش) — Persian Sweet Rice with Lentils and Raisins

• 450 gBasmati rice (rinsed until water runs mostly clear, then soaked)
• 1200 mlWater (for soaking and parboiling rice; plus extra as needed)
• 18 gFine sea salt (divided; includes salt for rice water and final seasoning)
• 180 gBrown or green lentils (picked over and rinsed)
• 200 gYellow onion (thinly sliced)
• 60 gUnsalted butter (or use neutral oil; divided)
• 30 mlNeutral oil (for tahdig and layering if needed)
• 120 gRaisins (golden or dark; rinsed and thoroughly dried)
• 60 gCandied orange peel (thin strips; if very sweet, chop smaller)
• 45 gGranulated sugar (adjust to taste; see tips for honey option)
• 2 gGround cinnamon (about 1 teaspoon)
• 1 gGround cardamom (about 1/2 teaspoon)
• 0.3 gSaffron threads (about 1/2 teaspoon, finely crushed)
• 60 mlHot water (for blooming saffron (not boiling))
• 50 gSlivered almonds (lightly toasted)
• 30 gSlivered pistachios (lightly toasted)
• 120 gPlain yogurt (for yogurt tahdig base)
• 18 gEgg yolk (from 1 large egg; for yogurt tahdig base)
• 1.5 gGround turmeric (about 1/2 teaspoon; for tahdig color)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until mostly clear. Soak it in 900 ml water mixed with 12 g salt for 45 minutes at room temperature. Meanwhile, crush saffron threads to a powder, pour over 60 ml hot water, cover, and steep 20 minutes to fully bloom.

2. 2

   Cook the lentils: bring 900 ml water to a boil, add lentils, then reduce to a gentle simmer over medium-low. Cook 18–22 minutes until just tender but not mushy. Drain well and spread on a tray to steam-dry for 5 minutes; this keeps the final rice fluffy and prevents clumping.

3. 3

   Prepare the sweet garnish: melt 30 g butter in a skillet over medium heat. Add sliced onion and cook 10–12 minutes, stirring, until golden and sweet. Add raisins and cook 60–90 seconds until they plump. Stir in candied orange peel, sugar, cinnamon, and cardamom; cook 1 minute, then remove from heat.

4. 4

   Parboil the rice: bring 2.5 liters water to a rolling boil in a large pot. Drain soaked rice and add to the boiling water. Boil 5–7 minutes, stirring once or twice, until the grains are elongated and the center is slightly firm. Drain immediately in a colander and rinse briefly with 250 ml cool water.

5. 5

   Make the tahdig base: in a bowl, mix yogurt, egg yolk, turmeric, 15 ml neutral oil, and 2 tablespoons of the bloomed saffron liquid. Stir in 120 g of the parboiled rice until evenly coated. This mixture creates a crisp, golden crust while keeping the rice above it tender and aromatic.

6. 6

   Assemble the pot: heat a heavy-bottomed nonstick or well-seasoned pot over medium for 2 minutes. Add remaining 15 ml oil and 30 g butter to coat the bottom. Spread the yogurt-rice mixture evenly as the first layer. Add the remaining rice in two layers, sprinkling lentils between layers and reserving a small handful for garnish.

7. 7

   Steam the rice: use the handle of a spoon to poke 5–6 holes down to the bottom for steam vents. Drizzle the remaining saffron liquid over the top. Cover the lid with a clean towel and place tightly on the pot. Cook 10 minutes over medium-high to build steam, then 45 minutes over low.

8. 8

   Finish the garnish and serve: gently rewarm the onion-raisin-citrus mixture over low for 2 minutes. Toast almonds and pistachios in a dry skillet over medium for 2–3 minutes until fragrant. Rest the rice off heat for 10 minutes. Invert for tahdig, or spoon out rice, topping with garnish, nuts, and reserved lentils.