Polo & Chelo🌸Saffron & Fragrant Rosewater

Shirin Polo (Sweet Rice)

شیرین پلو مجلسی با خلال پرتقال، بادام و پسته

I finally got around to making this dish! I guess I always felt it was a difficult Persian recipe, but I must say it turned out to be easier than some of the other things I have made. I will warn you though it is extremely sweet (as the name should tell you). I used a little less sugar than the required amount.

Prep Time
40 mins
Cook Time
1 hour
Total Time
1 hr 40 min
Servings
6 servings
Difficulty
Medium
Shirin Polo (Sweet Rice)
The Authentic Sofreh Pairing

In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:

Plain Mast (Yogurt)Salad ShiraziZereshk (Barberries)
🍚The Tahdig Golden Guarantee

Master Crust Secret: Slick the pot bottom with 3–4 tbsp oil or melted butter and 2 tbsp bloomed saffron water. Sear on medium-high heat for 2–3 minutes until sizzling, then wrap the lid in a clean towel (damkoni) and steam on low for 40–45 minutes.

Ingredients

مواد لازم
Servings Stepper
6 servings
Unit System
Prep ready: 0 of 10

Step-by-Step Instructions

طرز تهیه
1
Prep rice: In a bowl, rinse the rice a few times, then add cold water and salt and allow it to sit for a few hours.
2
Candied orange zest: Peel the outer zest of oranges with no white pith and slice into thin matchsticks. Boil in water for 5 minutes, drain, and repeat 3 times to remove bitterness. Then simmer the peel in 1/2 cup water, 1/2 cup sugar, and rosewater for 10 minutes until translucent and syrupy.
3
Parboil rice: Bring a large pot of water to a boil. Drain soaked rice, add to boiling water, cook for 5 to 7 minutes until tender outside with a firm core, then drain in a colander.
4
Layer and steam: Heat oil and a little saffron in the pot for tahdig. Layer parboiled rice, shredded cooked chicken, candied orange peel, and slivered almonds, drizzling each layer with bloomed saffron. Mound into a pyramid, cover with a towel-wrapped lid, and steam on low for 45 minutes to 1 hour.
5
Garnish & serve: In a small bowl, mix a cup of steamed rice with remaining saffron, orange peel syrup, slivered pistachios, and almonds. Gently spoon the fluffy sweet rice onto a serving platter and crown with the glistening saffron-nut mixture and crunchy sweet tahdig! 🙂
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