Main Course

Shirin Polo (Persian Sweet Rice with Orange Peel and Carrots)

Name: Shirin Polo (Persian Sweet Rice with Orange Peel and Carrots)
Prep time: 1 h
Cook time: 1 h 15 min
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: persian, middle_eastern
Ingredients: 3 cup basmati rice rinsed well; 2 pcs orange zest removed and julienned; 2 pcs carrot julienned; 0.5 cup granulated sugar; 0.5 cup water; 0.5 cup golden raisin; 0.5 cup slivered almond; 0.25 cup slivered pistachio; 0.5 cup butter melted; 1 tbsp granulated sugar; 0.5 tsp saffron ground and bloomed in 2 tbsp hot water; 2 tsp salt; 3 tbsp vegetable oil

Shirin Polo is a fragrant and visually stunning Persian rice dish, often served at celebrations. It features basmati rice layered with a sweet and savory mixture of candied orange peel, carrots, almonds, and pistachios. This recipe offers a balanced blend of textures and aromatic spices.

An original recipe by Forkin

Total time: 2 hr 30 min
Serves: 6
Difficulty: Hard
Per serving: 760 kcal

Allergen information: may contain milk, sulphites, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

3 cupbasmati rice, rinsed well
2 pcsorange, zest removed and julienned
2 pcscarrot, julienned
0.5 cupgolden raisin
0.5 cupslivered almond
0.25 cupslivered pistachio
0.5 cupbutter, melted
0.5 tspsaffron, ground and bloomed in 2 tbsp hot water
2 tspsalt
3 tbspvegetable oil

for orange and carrot mixture

0.5 cupgranulated sugar
0.5 cupwater

for rice

1 tbspgranulated sugar

Equipment

saucepan · large non-stick pot · colander · wooden spoon · skillet · kitchen towel

The method

Step by step

1
Place the julienned orange zest in a small saucepan, cover with water, and bring to a boil; drain and repeat this process two more times to remove bitterness.
About 15 min
Cook’s note: This step is crucial for mellowing the orange flavor.
2
After the third boil and drain, return the blanched orange zest to the saucepan with the sugar and water for the orange and carrot mixture. Simmer gently for 10-15 minutes until the zest is translucent and candied, then set aside.
About 15 min
3
In a separate small saucepan, combine the julienned carrots with a splash of water and cook until tender, about 5-7 minutes. Drain any excess water.
About 7 min
4
Heat a small skillet over medium heat and lightly toast the slivered almonds and pistachios separately until fragrant, about 2-3 minutes each. Be careful not to burn them.
About 6 min
Cook’s note: Toasting brings out their nutty flavor.
5
In a large non-stick pot, add plenty of water and the salt. Bring to a rolling boil.
About 5 min
6
Add the rinsed basmati rice to the boiling water and cook for 7-10 minutes, or until the grains are elongated and tender but still firm in the center (al dente).
About 10 min
Cook’s note: Do not overcook the rice at this stage, as it will steam further.
7
Drain the rice thoroughly in a colander and rinse with lukewarm water to remove excess starch.
About 2 min
8
In the same large pot, add the vegetable oil and swirl to coat the bottom. If desired, you can place a thin layer of lavash bread or potato slices on the bottom for tahdig.
About 1 min
Cook’s note: Tahdig (crispy rice crust) is a highly prized part of Persian rice dishes.
9
Gently layer about one-third of the par-cooked rice into the pot. Sprinkle with some of the candied orange zest, cooked carrots, raisins, almonds, and pistachios.
About 3 min
10
Continue layering rice and the mixture until all ingredients are used, finishing with a layer of rice on top. Create 3-4 holes in the rice with the handle of a wooden spoon to allow steam to escape.
About 2 min
11
Pour the melted butter evenly over the rice. Sprinkle with the sugar for rice and bloomed saffron.
About 1 min
12
Cover the pot with a clean kitchen towel (to absorb steam) and then place the lid tightly on top. Cook on medium-high heat for 5-10 minutes to form the tahdig.
About 10 min
Cook’s note: Listen for a gentle sizzle, indicating the tahdig is forming.
13
Reduce the heat to low and continue to steam the rice for 45-60 minutes.
About 1 hr
Cook’s note: Do not lift the lid during this time to ensure proper steaming.
14
Once cooked, remove from heat and let the rice rest, still covered, for 10-15 minutes.
About 15 min
Cook’s note: This resting period allows the steam to redistribute, resulting in fluffier rice.
15
Gently fluff the rice with a fork, mixing the sweet and savory layers. Carefully invert the pot onto a large platter to serve, showcasing the tahdig if desired.
About 2 min

Per serving

Nutrition

60%Score

Calories: 759.7kcal
Protein: 10.3g
Carbs: 115.9g
Fat: 29g
Fibre: 4.3g
Sugar: 34.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftover Shirin Polo in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop with a splash of water or in the microwave until warmed through.