Allergens: Gluten-Free | Dairy-Free | Contains Tree Nuts
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Shirin Polo—literally “sweet pilaf”—is one of Iran’s most beloved ceremonial rice dishes. Thought to date back to the Safavid dynasty (16th–18th centuries), it was served at royal banquets and lavish weddings to symbolize prosperity and joy. Each gleaming grain of basmati is enrobed in saffron’s golden hue, then tossed with jewel-like accoutrements: ruby-red barberries (zereshk), amber-candied orange peel, and emerald pistachios. A whisper of rosewater or orange blossom water adds floral complexity, while a touch of sugar balances the tart and savory notes. Today, Shirin Polo remains a centerpiece at Nowruz (Persian New Year) and festive gatherings across Iran and the diaspora.

Ingredients (Serves 4)

• 2 cups long-grained basmati rice
• ½ tsp saffron threads, steeped in 2 tbsp warm water
• 2 tbsp granulated sugar
• ½ cup dried barberries (zereshk), rinsed
• ¼ cup candied orange peel, chopped
• ¼ cup shelled pistachios, roughly chopped
• 2 tbsp unsalted butter or neutral oil
• 1 tbsp rosewater or orange blossom water (optional)
• Salt, to taste
• Zest of 1 orange (optional garnish)

Instructions

1. Parboil the Rice: Rinse rice until water runs clear. In a large pot of salted boiling water, cook rice 5–6 minutes until just tender. Drain and set aside.
2. Infuse with Saffron: Gently fold the saffron-infused water and 1 tbsp sugar into half the rice; reserve the rest plain.
3. Prepare the “Jewels”: In a small skillet over low heat, warm 1 tbsp butter/oil. Add barberries and candied peel with a pinch of salt and 1 tbsp sugar; toss 2 minutes until glossy. Transfer to a bowl.
4. Layer & Steam: In the same pot, melt remaining butter/oil. Add a thin layer of plain rice, then a layer of saffron rice, then “jewels” and pistachios. Repeat, finishing with saffron rice on top. Sprinkle orange zest if using. Poke holes through layers for steam, cover tightly, and cook over lowest heat 20–25 minutes until rice is fully steamed.
5. Finish: Gently fluff with a fork, being careful to retain saffron streaks. Drizzle rosewater or orange blossom water, if desired.

Dietary Substitutions & Allergen Swaps

• Low-Carb Option: Substitute riced cauliflower; shorten steam time to 10 minutes and reduce liquid by half.
• Nut-Free: Omit pistachios; replace with toasted pumpkin seeds or sunflower seeds.
• Gluten- & Dairy-Free: Naturally free of both—no swaps needed.
• Allium-Free: No onion/garlic in this recipe.

Chef’s Tips

• Barberry Prep: Rinse quickly under cold water to remove grit; don’t soak or they’ll become too soft.
• Crispy Tahdig Layer: For a golden crust, use a nonstick pot and a drizzle of oil before layering rice; let the bottom crisp undisturbed.
• Balance Sweetness: Adjust sugar in the “jewels” to your taste—Shirin Polo should be gently sweet, not cloying.

Wine Pairing

A bright dry Riesling with brisk acidity and apricot notes will counterbalance the sweetness and amplify the floral saffron. For red lovers, a light Gamay or Pinot Noir offers delicate red-fruit charm without overwhelming the pilaf’s nuances.

Nutrition Information (Per Serving)

Estimates will vary based on exact brands and portion sizes.

Frequently Asked Questions

Q: Can I make Shirin Polo ahead of time?
A: Yes—assemble and steam rice as directed, then let cool slightly. Reheat covered over low heat or in a rice steamer before serving.

Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Refresh by reheating with a splash of water to restore moisture.

Q: Can I swap barberries?
A: If unavailable, substitute dried cranberries—rinse and pat dry, then toss with sugar and oil as directed.

Q: What if I don’t have saffron?
A: Use ½ tsp turmeric for color (not flavor), and boost with a drop of rosewater for aroma.

Q: Cooking for two?
A: Halve all ingredients; reduce steaming to 15–20 minutes.

Enjoy this jewel-studded Persian classic tonight, then post your creation and tag me @simplycookingx with #GlobalCuisineSeries—I can’t wait to see your Shirin Polo!