Soup-e Shir (سوپ شیر) — Persian Saffron Milk and Rice Soup

• 120 gBasmati rice (rinsed until water runs mostly clear)
• 720 mlWater (for simmering rice)
• 30 gUnsalted butter (divided)
• 150 gYellow onion (finely diced)
• 1 tspTurmeric
• 1.25 tspFine sea salt (plus more to taste)
• 0.5 tspBlack pepper (freshly ground)
• 0.25 tspSaffron threads (about 0.15 g)
• 30 mlHot water (to bloom saffron (not boiling))
• 1000 mlWhole milk (room temperature if possible to reduce curdling risk)
• 2 tspGranulated sugar (optional, for a lightly sweet finish)
• 20 gFresh dill (finely chopped, plus extra for serving)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until the water runs mostly clear, then drain well. In a small cup, crush the saffron threads with the back of a spoon and pour over 30 ml hot water. Let it steep 10 minutes to fully release color and aroma.

2. 2

   In a medium heavy-bottom pot, melt 20 g butter over medium heat. Add the diced onion and cook 8–10 minutes, stirring often, until soft and translucent without browning. Stir in turmeric, salt, and black pepper and cook 30 seconds to bloom the spices and coat the onions.

3. 3

   Add the rinsed rice and stir 1 minute so the grains are well coated. Pour in 720 ml water, bring to a gentle boil over medium-high heat, then reduce to low. Cover partially and simmer 12–15 minutes, stirring every few minutes, until the rice is very tender and starting to break down.

4. 4

   Lower the heat to the lowest setting. Slowly pour in the whole milk in a thin stream while stirring continuously to keep the soup smooth. Maintain a very gentle simmer (do not boil) for 18–22 minutes, stirring and scraping the bottom every 2–3 minutes, until creamy and lightly thickened.

5. 5

   Stir in the bloomed saffron (including the liquid), sugar (if using), and chopped dill. Simmer gently 3–4 minutes to marry the flavors. Turn off the heat and stir in the remaining 10 g butter for a glossy finish. Rest 5 minutes, then taste and adjust salt and pepper.