Shirin Polow (شیرین پلو) — Persian Saffron Sweet Rice

• 450 gBasmati rice (aged basmati preferred; rinsed until water runs mostly clear)
• 18 gFine sea salt (for parboiling water)
• 2000 mlWater (for parboiling)
• 600 mlWhole milk (room temperature)
• 85 gUnsalted butter (cut into small cubes)
• 0.3 gSaffron threads (finely ground, then bloomed)
• 45 mlHot water (about 3 tablespoons, for blooming saffron)
• 120 gGranulated sugar (adjust to taste; this makes a gently sweet rice)
• 10 mlRose water (optional but traditional; about 2 teaspoons)
• 4 gOrange zest (finely grated; optional)
• 40 gSlivered almonds (toasted lightly)
• 30 gPistachios (shelled, finely chopped)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until the water is mostly clear. Cover with fresh water and soak 30 minutes at room temperature, then drain well. Meanwhile, grind saffron to a fine powder and bloom it with 45 ml hot water; cover and set aside 10 minutes for full color and aroma.

2. 2

   Bring 2000 ml water to a rolling boil in a large pot, then stir in 18 g salt. Add the drained rice and boil 6–8 minutes, stirring gently once or twice to prevent sticking. The grains should be longer and flexible but still firm in the center. Drain immediately in a fine colander and rinse briefly with 250 ml cool water to stop cooking.

3. 3

   In a wide, heavy pot with a tight lid, melt 30 g of the butter over medium heat. Add 120 ml of the steaming water and 150 ml of the milk. Spoon in 2–3 ladles of rice to form a base layer. Sprinkle 1–2 tablespoons sugar over the layer to distribute sweetness evenly without clumping.

4. 4

   Layer the remaining rice in the pot, forming a gentle mound to help steam circulate. Between layers, drizzle small amounts of the remaining milk and water (do not flood), dot with some butter cubes, and scatter a little sugar. Finish with a few butter cubes on top. Use the handle of a spoon to poke 5–6 steam holes down to the bottom.

5. 5

   Wrap the lid with a clean kitchen towel (to catch condensation) and cover the pot tightly. Steam on medium heat for 10 minutes until you see steady steam, then reduce to low heat and continue steaming 35 minutes. Avoid lifting the lid during this time; steady low heat helps the rice absorb milk gently without scorching.

6. 6

   Mix the bloomed saffron with rose water (if using) and the remaining milk. After 45 minutes total steaming, quickly open the lid and drizzle the saffron mixture over the top in thin streams. Cover again and steam 10–12 minutes on low to set the color and perfume the rice without overcooking.

7. 7

   Turn off the heat and rest the rice, covered, for 10 minutes. Fluff gently with a wide spatula, lifting from the sides to keep grains intact. Taste and, if desired, sprinkle up to 20 g additional sugar over hot rice and fold once. Serve on a platter, topping with toasted almonds and pistachios for contrast.