📝 About This Recipe
Known as the 'King of Persian Rices,' Shirin Polow is a breathtakingly beautiful dish traditionally served at weddings and festive celebrations. This aromatic masterpiece features fluffy basmati rice layered with candied orange peel, slivered almonds, pistachios, and tart barberries, resembling a pile of precious gems. The balance of sweetness from the syrup and the savory crunch of the golden 'Tahdig' crust makes it an unforgettable centerpiece of Persian gastronomy.
🥗 Ingredients
The Rice Base
- 3 cups Long-grain Basmati Rice (high quality, aged if possible)
- 2 tablespoons Salt (for the boiling water)
- 4 tablespoons Neutral Oil (grape seed or vegetable oil for the Tahdig)
The Jeweled Accents
- 1 cup Orange Peel (thinly julienned, white pith removed)
- 1/2 cup Dried Barberries (Zereshk) (sorted and rinsed)
- 1/2 cup Slivered Almonds (raw)
- 1/2 cup Slivered Pistachios (raw, vibrant green)
- 2 large Carrots (peeled and cut into matchsticks)
Aromatics and Syrup
- 1 cup Granulated Sugar (to candy the peels and carrots)
- 1/2 teaspoon Saffron (ground and dissolved in 3 tbsp hot water)
- 1 teaspoon Ground Cardamom
- 1/2 teaspoon Cinnamon
- 4 tablespoons Butter (unsalted, melted)
👨🍳 Instructions
-
1
Wash the rice in a large bowl, changing the water 5-6 times until it runs completely clear to remove excess starch. Soak the rice in lukewarm water with 1 tablespoon of salt for at least 2 hours.
-
2
To remove bitterness from the orange peels, place julienned peels in a small pot of boiling water for 5 minutes. Drain and repeat this process 2 more times, then set aside.
-
3
In a medium skillet, combine 1 cup of sugar and 1 cup of water. Bring to a simmer. Add the blanched orange peels and carrot matchsticks. Simmer for 15-20 minutes until they are translucent and glazed. Drain, reserving the syrup.
-
4
In a separate small pan, melt 1 tablespoon of butter. Lightly sauté the slivered almonds and pistachios for 2 minutes until fragrant but not browned. Remove and set aside.
-
5
Sauté the rinsed barberries in 1 tablespoon of butter with 1 teaspoon of sugar for just 1 minute. Be careful not to burn them as they turn bitter quickly.
-
6
Bring a large non-stick pot of water (about 8-10 cups) to a boil with the remaining salt. Drain the soaked rice and add it to the boiling water. Boil for 6-8 minutes until the grains are soft on the outside but still have a firm 'al dente' bite in the center.
-
7
Drain the rice in a fine-mesh colander and rinse briefly with cool water to stop the cooking process.
-
8
Clean the pot and add oil and 2 tablespoons of water to the bottom. Mix 2 spatulas of rice with a tablespoon of saffron water and spread it evenly across the bottom to create the base for the Tahdig.
-
9
Layer the remaining rice into the pot, alternating with the candied orange peels, carrots, half of the nuts, and the cardamom/cinnamon spices. Shape the rice into a pyramid.
-
10
Poke 5 holes into the rice mound with the handle of a wooden spoon to allow steam to escape. Drizzle the remaining melted butter and 2 tablespoons of the reserved orange syrup over the top.
-
11
Wrap the pot lid in a clean kitchen towel (Damkoni) to absorb moisture. Cover the pot tightly. Cook on medium-high heat for 5 minutes to set the crust, then reduce heat to low and steam for 45-50 minutes.
-
12
Once finished, carefully remove the lid. Gently fluff the rice with a fork, mixing the 'jewels' throughout. Plate the rice on a large platter, garnish with the remaining nuts and barberries, and place pieces of the golden Tahdig around the edges.
💡 Chef's Tips
Always use a non-stick pot to ensure the golden Tahdig crust releases easily. Do not overcook the barberries; they should remain plump and bright red, not dark or shriveled. If you cannot find barberries, you can substitute with dried cranberries chopped into small pieces. For the best aroma, grind your saffron with a pinch of sugar in a mortar and pestle before blooming it in hot water. Ensure the orange peels have absolutely no white pith, otherwise the dish will have a lingering bitterness.
🍽️ Serving Suggestions
Serve alongside 'Morgh-e Zaferani' (Saffron Braised Chicken) for a traditional pairing. Pair with a side of 'Mast-o-Khiar' (Persian cucumber and yogurt dip) to balance the sweetness. A fresh herb platter (Sabzi Khordan) with radishes and scallions adds a crisp contrast. Serve with a chilled glass of Doogh (savory yogurt drink with mint) for an authentic experience. Offer a hot cup of Persian black tea with cardamom after the meal to aid digestion.