Shirin Polo (Persian Sweet Rice)

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READY IN: 3hrs 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash rice in lukewarm water until water runs clear.
  • Then soak in cold water to cover for at least 2 hours but up to 24 hours. Drain, rinse, and drain again.
  • In a large heavy saucepan, bring 8 cups water to boil over medium heat. Add salt.
  • Add the rice and cook, stirring occasionally, for 10 minutes. Drain, rinse and then drain again.
  • To make the filling, fill a small sauce pan with cold water.
  • Add orange zest and bring to a boil. Drain and then repeat.
  • In a medium sauce pan, combine the zest, water, sugar and turmeric and stir over low heat until sugar dissolves.
  • Increase the heat to medium-high and bring to a boil.
  • Reduce heat to low and simmer until syrupy, about 20 minutes.
  • Let cool and then stir in nuts.
  • In a large heavy saucepan heat 2 tablespoons of the oil over high heat.
  • Stir in the turmeric, the 2 tablespoons of water.
  • Spread 1/3 of rice in the sauce pan.
  • Scatter half of the zest filling over top, cover with half the remaining rice, then remaining filling, then mound remaining rice over top.
  • Using wooden spoon handle, poke 7 deep holes in the rice.
  • Drizzle with remaining 2 tablespoons of oil.
  • Place a kitchen towel or several layers of paper towels over top of pan.
  • Cover with lid and cook over medium heat until steam appears, about 10 minutes.
  • Reduce heat to low and simmer until rice is tender and bottom is crisp, about 30 minutes.
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