Shirin Polo (Persian Jeweled Rice)

🛒 Ingredients

• Cooked Basmati Rice 225 g · 274 kcal
• Cooked Chicken Breast, shredded 120 g · 200 kcal
• Cooked Carrots, julienned 40 g · 16 kcal
• Candied Orange Peel, julienned 10 g · 30 kcal
• Sliced Almonds 15 g · 86 kcal
• Shelled Pistachios 15 g · 84 kcal
• Unsalted Butter 15 g · 110 kcal
• Vegetable Oil 10 g · 88 kcal
• Granulated Sugar 15 g · 60 kcal
• Saffron threads 1 g · 0 kcal
• Rosewater 4 g · 0 kcal

👨‍🍳 Instructions

1. Rinse basmati rice thoroughly until water runs clear, then soak in salted water for at least 30 minutes; drain before use.
2. Prepare orange peel: blanch julienned orange peel in boiling water 3 times to remove bitterness, then simmer with half of the granulated sugar and a splash of water until candied; set aside.
3. Prepare carrots: julienne the carrots and simmer with the remaining granulated sugar and a splash of water until tender-crisp and slightly candied; set aside.
4. Cook chicken: dice or shred chicken breast, sauté with a little vegetable oil, salt, pepper, and a pinch of saffron until cooked through; set aside.
5. Par-boil rice: bring a large pot of heavily salted water to a rolling boil, add the drained basmati rice, and cook for 5-7 minutes until the grains are elongated and al dente; drain immediately.
6. Prepare the pot for tahdig: in a large non-stick pot, melt butter and vegetable oil over medium heat. Arrange a layer of thin bread or potato slices on the bottom, or simply spread a thin layer of par-boiled rice.
7. Layer the ingredients: spoon a layer of the par-boiled rice over the tahdig. Sprinkle with some saffron-infused rosewater (saffron steeped in hot rosewater).
8. Add toppings: layer some cooked chicken, candied carrots, orange peel, almonds, and pistachios over the rice. Repeat the rice and topping layers, ending with a final layer of rice on top.
9. Steam the polo: make a few holes in the rice with the handle of a spoon to allow steam to escape. Cover the pot with a clean cloth and a tight-fitting lid, then cook on medium-high heat for 10-15 minutes, reducing to low and steaming for 45-60 minutes until rice is fluffy and tahdig is golden.
10. Serve: Gently mix the layered rice with the toppings, being careful not to break the tahdig. Invert the pot onto a large platter, allowing the golden tahdig to be on top, or serve individual portions, garnishing with extra nuts and saffron rice.