Shirin Polo with Raisins | Persian Sweet Rice

Shirin Polo is a traditional Persian sweet rice dish often served at weddings and special celebrations. Made with saffron basmati rice, candied carrots and orange peel, raisins, pistachios, and almonds, this jeweled rice is a stunning side for roast meats, chicken, or fish.

In farsi, raisins are called keshmesh. We eat them with our hot tea, snack on them between meals, sprinkle them in our desserts and use them in all aspects of our cooking, sweet and savory. Raisins are a staple in the Persian pantry.

We bake with raisins to make saffron cookies (shirini kishmishi). We especially use raisins in our savory cooking, too. My dolmeh (stuffed grape leaves) adds raisins to the meatless rice filling. Our Persian meatballs (Koofteh Berenji) are stuffed with raisins, as well.

One very festive Persian rice recipe that uses raisins is Shirin Polo, which translates to “sweet rice.” Shirin Polo, also known as Javaher Polo, or jeweled rice, is typically served at Persian weddings. But, it is also served at other celebratory and festive events.

Laura’s tips

Why this recipe works

• Unique: This stunning Persian rice dish isn’t commonly found on American tables, which makes it a showstopper for dinner parties, holidays, or whenever you want to impress. It pairs beautifully with roast meats, lamb, or glazed ham.
• Balanced sweetness: While shirin polo translates to “sweet rice,” my version is delicately sweet—not dessert-sweet. The carrots and orange peel are lightly candied, and paired with buttery basmati rice, toasted nuts, and raisins for just the right balance.
• Beautiful presentation: This dish is as eye-catching as it is tasty. With vibrant saffron rice and a jewel-toned garnish of nuts and fruit, shirin polo brings festive elegance to any table.
• Make-Ahead Friendly: This rice dish is ideal for entertaining! You can prep the garnishes ahead of time and assemble right before serving.

Ingredients you need

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• Basmati rice: Persian rice always uses long grain basmati rice. You want to choose a high quality basmati rice. Many of the varieties you find at the grocery store have less flavor and are processed so they cook faster. You want long grain basmati rice, preferably Indian. Several brands I like are Royal, Pari and Zaffaroni. basmati rice.
• Saffron: Just like basmati rice, you want high quality saffron, too. The amount you need depends on the quality. If you find that your rice is not a vibrant yellow, you are probably using a lesser quality saffron. This is the star of the show and what gives your tahchin its golden color and mouth watering aroma. Look for Persian saffron.
• Potato: I use potato slices for the crust on the bottom of the rice. I prefer russet potatoes but you can also use other varieties, too.
• Coriander seeds: This is totally optional. Some of my family add a little coriander seeds with the potato slices for the tahdig. The seeds get toasted and are very aromatic.
• Oranges: You will use only the zest of the orange. You want thin slices of the peel, not grated.
• Carrot: The carrots are cut into matchsticks and then cooked with a little sugar and cinnamon.
• Almond slivers: You can use slices of almonds if you do not have slivers.
• Pistachios: You want to coarsely chop your pistachios, preferably unsalted.
• Raisins: You can use red and/or golden raisins.
• Pantry staples: Extra virgin olive oil, butter, salt, granulated sugar, ground cinnamon

Step-by-step directions

1. Clean and soak the rice. In some parts of the world you have to remove the pebbles and debris in the rice. Here in the US, this is not necessary. But we rinse the rice to remove the starch. I usually rinse the rice and drain it three times.
2. Parboil the rice. Bring a large pot of salted water to boil. Drain your rice and then add it to the boiling water. Boil it for 6 minutes, or until the outer part of the rice is cooked but the inside is still hard. I live at sea level and 6 minutes is the time it takes for my rice to reach this state.
3. Strain the rice. You do not want to completely cook or over cook the rice. When it is mostly cooked but still hard inside, pour the contents of the pot in a fine mesh strainer to drain out the water.
4. Prepare the potato tahdig. Return the pot to the stove, turn heat on to medium and coat the bottom of the pot with oil. Add the slices of potatoes in any pattern you like. If using the coriander seeds, add those first and place the potatoes on top. Season the potatoes with salt.
5. Assemble the rice. Using a spatula, layer the strained rice back into the pot. You want to scatter the rice in. Break up any clumps of rice. Do not press the rice into the pot or this will create mushy rice. Scatter the layers of rice in the center of the pot, forming a bit of a pyramid. Using the handle of a wooden spoon or other utensil, gently press it thru the rice to create a steam vent.

6. Steam the rice. Cover the lid of the pot with a thin towel or two layers of paper towel and gently press it over the pot. The towel will collect the excess steam and keep your rice from getting mushy. Reduce heat to low and cook for 45 minutes.
7. Bloom the saffron. In a mortar and pestle, grind up the saffron. Add some hot water and let it steep until a deep orange color is developed.
8. Prepare the candied orange peel. Remove the skin from the oranges, scraping out any pith, the white part of the skin. Cut into thin strips about 1-inch long and cook with a little water and sugar until syrupy.
9. Prepare the sweet carrots. Cut the carrots into matchsticks. Cook in some butter with a little sugar and cinnamon until just softened.
10. Toast the nuts. In a small pan, dry toast almonds and pistachios over medium heat. Once toasted, remove from heat and reserve.
11. Warm the raisins. In a small pan over medium-heat combine some butter and raisins. Stir in a little saffron water and reserve.
12. Saffron rice. When rice is done steaming, scoop out a spatula-full of rice and place in small bowl. Stir in remaining saffron water and stir to make the rice uniformly golden.
13. Assemble rice. Scatter remaining rice onto your serving platter. Top with the saffron rice. Place the crunchy potatoes around the rice or serve on a separate plate. Arrange the reserved candied carrots, candied orange peel, raisins, almond and pistachio slivers over the rice.

Recipe tips and FAQs

Shirin Polo is a show piece of a dish and can be served by itself, vegetarian style. But is also goes beautifully with your holiday ham, turkey or roast.

But you don’t have to wait for a special occasion to serve shirin polo. Serve it with a simple roast chicken or even a Persian favorite, lamb shanks. You can even serve it with some plain yogurt. However you serve it, shirin polo is an impressive and beautiful dish.

If you like this dish, you should also try Albaloo Polo (sour cherry rice), which is more of a sweet and sour dish. For a savory flavor try our Lubia Polo (Persian green bean rice) or Sabzi Polo (Persian herb rice).

Persian Sweet Rice (Shirin Polo)

Laura Bashar | Family Spice

Shirin Polo is a traditional Persian sweet rice dish often served at weddings and special celebrations. Made with saffron basmati rice, candied carrots and orange peel, raisins, pistachios, and almonds, this jeweled rice is a stunning side for roast meats, chicken, or fish.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Main Course

Cuisine Persian

Servings 8

Calories 416 kcal

Ingredients

  

1x2x3x

• 3 cup basmati rice
• 2 tablespoon salt
• 1 tablespoon hot water
• ¼ teaspoon crushed saffron
• 1 ½ tablespoon extra virgin olive oil
• 1 russet potato cut into ¼-inch thick circles
• 4 tablespoon unsalted butter cut into small pieces
• 2 medium-sized oranges
• 2 tablespoon granulated sugar
• 1 carrot about 3 ounces
• ¼ teaspoon ground cinnamon
• ¼ cup almond slivers
• ¼ cup pistachios coarsely chopped
• 1 cup California Raisins red and/or golden

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Instructions

 

• In a medium-sized bowl soak rice with water. Gently wash the rice by stirring the rice in the water with your hand. This helps wash some of the starch and grit out. Pour out the water and repeat two more times.
• After washing and draining the rice a third time, cover the rice again with water then stir in 1 tablespoon salt.
• In a small bowl mix hot water and saffron. Set aside for it to steep.
• Fill a 5-quart non-stick pot with 8 cups water and 1 tablespoon salt. Bring water to boil.
• When the water has come to boil, pour out the water in the bowl containing the soaking rice. Add the wet rice to the boiling water.
• When the water comes to boil again and the rice floats to the top of the pot (approximately 6 minutes), pour the contents of the pot through a fine colander. You know your rice is ready to strain if you bite a rice kernel and the center is still uncooked.
• Return the pot to the burner, set heat to medium and add olive oil. Arrange the potato slices onto the bottom of the pot in one single layer.
• Using a spatula, gently scoop the drained rice into the pot. Make sure you do not push the rice in together as this will result in mushy rice. Scatter the rice throughout the pot, in a pyramid shape until finished. Your pot should not be filled to the top. You will need about 3 inches between the top of your rice and the top of the pot.
• Using the handle of a long wooden spoon or another utensil, gently press a hole down the center of the rice to allow the steam to travel freely through the pot.
• Scatter 2 tablespoon of butter pieces along the top of the rice.
• Cover the lid of your pot with a clean towel or several paper towels, and set firmly over your pot to prevent steam from escaping. The towel will keep the condensation from dropping back into your rice and turning the rice into mush.
• After 7 minutes, lower the heat to low and let the rice finish cooking for another 45 minutes.
• While the rice is cooking, prepare the toppings.
• Using a sharp knife or peeler remove the skin from oranges. Remove the pith, the white part of the skin, from the peel and cut into thin strips about 1-inch long.
• In a small pan over medium heat add orange peels and ¼ cup water with 1 tablespoon sugar. Bring to a boil then reduce heat to medium-low. Cook until syrupy, about 15 minutes. Remove from heat and reserve.
• Cut carrots into match-stick size strips. In a small pan over medium heat add carrots and 1 tablespoon butter.
• When carrots soften, about 5 minutes, stir in 1 tablespoon sugar and cinnamon.
• Cook for another 5 minutes and stir in ½ teaspoon of the saffron water. Remove carrots from heat and reserve.
• In a small pan, dry toast nuts over medium heat. Once toasted, remove from heat and reserve.
• In a small pan over medium-heat combine 1 tablespoon butter and raisins. Cook for 3 minutes then stir in ½ teaspoon of the saffron water. Reserve the raisins.
• When rice is done steaming, scoop out a spatula-full of rice and place in small bowl. Stir in remaining saffron water and stir to make the rice uniformly golden.
• Using a spatula to remove the remaining rice and scatter onto your serving platter. Top with the saffron rice. Place the crunchy potatoes around the rice or serve on a separate plate.
• Scatter over the top of the rice the reserved candied carrots, candied orange peel, raisins, almond and pistachio slivers.

Notes

TO STORE: Store any leftover rice in an airtight container and refrigerate for up to 4 days.

TO FREEZE: You can also freeze leftovers. I personally don’t like how the rice texture changes when thawed after freezing, so I don’t freeze it. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

Nutrition

Serving: 1scoopCalories: 416kcalCarbohydrates: 70.7gProtein: 7gFat: 11.6gSaturated Fat: 4.4gCholesterol: 15mgSodium: 934mgFiber: 2.9gSugar: 7.6g

Keyword jeweled rice, persian sweet rice, shirin pollo, shirin polo

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