This Persian rice dish was once served to kings – and it’s unlike anything I’ve tasted

Alright, gather 'round! Today, we're going to embark on a culinary journey to the heart of Persia and create a dish fit for royalty: Shirin Polo, or "Sweet Rice." This isn't your everyday rice dish; it's a symphony of textures and flavors, a delicate balance of sweet and savory that will transport you to the sun-drenched orchards and fragrant spice markets of Iran. Prepare yourself for an experience!

Shirin Polo: Jewel-Encrusted Rice Fit for a King

Yields: 6-8 servings Prep Time: 45 minutes (plus rice soaking time) Cook Time: 1 hour 15 minutes (approximately)

Ingredients:

• For the Rice:

  • 3 cups Basmati Rice, high quality (ensure long grains)
  • 6 cups Water, for soaking rice
  • 1 tbsp Salt, for soaking rice
  • 8 cups Water, for boiling rice
  • 1 tbsp Salt, for boiling rice
  • 4 tbsp Butter, unsalted
  • Pinch of Saffron Threads, ground with a pinch of sugar
  • 2 tbsp Hot Water, for blooming saffron

• For the Sweet Toppings:

  • 1 cup Orange Zest, finely grated (from about 3-4 oranges)
  • 1 cup Blanched Almonds, slivered
  • 1 cup Pistachios, shelled and halved or roughly chopped
  • 1 cup Dried Barberries (Zereshk), rinsed and drained well
  • ½ cup Candied Orange Peel, finely diced (optional)
  • ¼ cup Sugar (or to taste), adjust based on desired sweetness
  • ¼ cup Rose Water (optional)
  • 4 tbsp Butter, unsalted

• For the Chicken (Optional, but highly recommended for a full meal):

  • 1.5 lbs Chicken Thighs (boneless, skinless) or Chicken Breast, cut into bite-sized pieces
  • 1 large Onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 tsp Turmeric Powder
  • ½ tsp Ground Cumin
  • ½ tsp Ground Coriander
  • Salt and Pepper to taste
  • 2 tbsp Olive Oil

Equipment:

• Large mixing bowls
• Large pot with lid (preferably non-stick for the rice)
• Frying pan or sauté pan
• Fine-mesh sieve
• Wooden spoon

Instructions:

Part 1: Preparing the Rice (Important for Perfect Texture!)

1. Soak the Rice: Rinse the Basmati rice under cold water until the water runs clear. Place the rice in a large bowl, cover with 6 cups of cold water, and add 1 tbsp of salt. Let it soak for at least 1 hour (and up to overnight) - this is crucial for the rice to elongate properly.

2. Parboil the Rice: Drain the soaked rice and rinse again. In a large pot, bring 8 cups of water to a rolling boil with 1 tbsp of salt. Gently add the drained rice and cook for 5-7 minutes, or until the rice is slightly softened on the outside but still firm in the center. You want it al dente, not fully cooked. Test by taking a grain out and squeezing it gently.

3. Drain and Rinse: Immediately drain the rice in a fine-mesh sieve and rinse with cold water to stop the cooking process. Set aside.

Part 2: Preparing the Sweet Toppings

1. Sauté the Orange Zest: In a large frying pan or sauté pan, melt 2 tbsp of butter over medium heat. Add the orange zest and sauté for 2-3 minutes, until fragrant and slightly softened. Be careful not to burn it.

2. Toast the Nuts: Add the blanched almonds and pistachios to the pan with the orange zest. Toast them for 2-3 minutes, stirring constantly, until lightly golden and fragrant.

3. Add the Barberries and Candied Orange Peel (if using): Add the rinsed and drained barberries and candied orange peel to the pan. Sauté for another minute, stirring, until the barberries plump up slightly.

4. Sweeten and Flavor: Sprinkle the sugar over the mixture and stir to combine. Cook for another minute until the sugar dissolves and coats the nuts and fruit. Add the rose water (if using) for extra aroma. Remove from heat and set aside.

Part 3: Preparing the Chicken (Optional)

1. Sauté Onions and Garlic: In a separate pan, heat the olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

2. Add Chicken and Spices: Add the chicken pieces to the pan and sprinkle with turmeric, cumin, coriander, salt, and pepper. Cook, stirring occasionally, until the chicken is cooked through and lightly browned, about 8-10 minutes. Set aside.

Part 4: Layering and Steaming the Rice (Tahdig Perfection!)

1. Melt Butter and Saffron: In the same pot you used to parboil the rice, melt the remaining 2 tbsp of butter over medium heat. In a small bowl, bloom the saffron threads by grinding them with a pinch of sugar and adding 2 tbsp of hot water. Let it steep for a few minutes to release the color and aroma.

2. Layer the Rice and Toppings: Pour half of the bloomed saffron mixture into the bottom of the pot with the melted butter. Add a thin layer of the parboiled rice, just enough to cover the bottom of the pot. This will create the tahdig (the crispy rice crust).

3. Alternate Layers: Layer the remaining rice with the sweet nut and fruit topping and the chicken (if using). Be sure to spread them evenly. Drizzle the remaining saffron water over the top.

4. Steam the Rice: Use the handle of a wooden spoon to poke 4-5 holes in the rice, going almost to the bottom of the pot. This helps the steam escape. Cover the pot tightly with the lid.

5. Cook on Low Heat: Cook the rice over very low heat for 1 hour to 1 hour 15 minutes. The key is low and slow! This allows the rice to steam properly and the tahdig to crisp up without burning.

Part 5: Serving and Enjoying!

1. Remove from Heat: Once the rice is cooked, remove it from the heat and let it rest for 5-10 minutes before serving.

2. Fluff and Serve: Gently fluff the rice with a fork, being careful not to break the grains.

3. Present the Tahdig: The tahdig is the prized part of the dish! Carefully scoop it out of the bottom of the pot and place it on a serving platter.

4. Arrange and Serve: Arrange the Shirin Polo on a serving platter, topping it with the tahdig. You can garnish with extra pistachios or barberries for a beautiful presentation.

5. Enjoy! Serve warm. This dish is a feast for the eyes and the palate!

Chef's Notes:

• Tahdig Perfection: The secret to perfect tahdig is low heat and patience. Don't be tempted to turn up the heat!
• Adjust Sweetness: Adjust the amount of sugar to your liking. Some people prefer a more subtle sweetness, while others like it sweeter.
• Barberry Tartness: If your barberries are very tart, you can soak them in warm water for 15-20 minutes before rinsing to reduce the tartness.
• Other Additions: You can add other dried fruits like apricots, raisins, or cranberries to the topping mixture.
• Vegetarian Option: Omit the chicken for a delicious vegetarian meal. You can add sautéed vegetables like carrots, zucchini, or bell peppers to the rice.
• Saffron is Key: Don't skimp on the saffron! It's essential for the flavor and color of Shirin Polo.

Nush-e-Jân! (Bon appétit!) This Shirin Polo is more than just a recipe; it's an invitation to experience the richness and beauty of Persian cuisine. I hope you enjoy making and sharing this dish with your loved ones! Remember to savor each bite and appreciate the artistry and tradition that goes into creating such a magnificent meal.