Persian sweet rice - shirin polow

Ingredients

• 190 g (1 cup)long-grain rice
• Zest from 1 orange, cut into thick stripsorange zest
• 120 ml (½ cup)water
• 50 g (¼ cup)sugar
• About 120 g (1 cup), cut into very thin stickscarrots
• 21 g (1½ tbsp)butter
• About 21 g (3 tbsp)slivered almonds
• About 24 g (3 tbsp), shelled; optionalpistachios
• 1 pinchsaffron powder
• 30 ml (2 tbsp)vegetable oil

Instructions

1. 1

   Rinse and soak

   Rinse the rice under running water or in two or more changes of water until the water runs clear. Cover it generously with water in a pan and leave it to soak while you prepare the orange and carrots.

2. 2

   Cut the orange

   Use a vegetable peeler to remove strips of rind, then cut them into small strips. A zester is also suitable; avoid grating the zest, as grated pieces will be too thin.

3. 3

   Blanch the zest

   Put the orange zest in a small pan of boiling water and simmer for about 5 minutes. Drain, keeping the zest, then repeat with fresh boiling water: simmer for another 5 minutes and drain.

4. 4

   Make orange syrup

   Put the 120 ml water and sugar in the same small pan and warm until simmering. Add the orange zest and simmer gently for about 10 minutes, until the syrup thickens slightly. Take the pan off the heat, remove the zest and set it aside, keeping the syrup.

5. 5

   Cook the topping

   Meanwhile, cut the carrots into matchsticks. Warm about 15 g (1 tbsp) butter in a frying pan and sauté the carrots for a couple of minutes, until gently softened. Add the reserved orange zest, almonds and, if using, pistachios, plus about 5 ml (1 tsp) orange syrup. Cook for a further minute or two.

6. 6

   Parboil the rice

   Parboil the rice in its soaking water until al dente: it should be just cooked, firm but not hard in the middle. Drain and set aside. You can do the preparation up to this point ahead of time.

7. 7

   Layer the rice

   Warm the oil in a medium-large pot; you can reuse the rice pan after rinsing and drying it. Add half the rice, sprinkle over some saffron, then add half the carrot, almond and orange mixture. Top with the remaining rice.

8. 8

   Steam the rice

   Dot the rice with the remaining butter and use the handle of a wooden spoon to make 4–5 holes for steam. Sprinkle over about 30 ml (2 tbsp) of the leftover orange syrup, or adjust to taste. Cover the pot, placing a cloth over it before the lid to absorb steam, and cook gently over low heat for about 30–40 minutes.

9. 9

   Turn and serve

   If you can, invert the rice onto a plate so the slightly crisp bottom layer is on top. Serve with the remaining carrot and orange mixture scattered over it.

What is shirin polow?

Shirin polow is a Persian sweet rice dish, often made for celebratory meals. Rice is layered with fragrant, sweet and savoury additions, then steamed until tender, with a crisp layer forming at the bottom.

This version combines orange zest, carrots, saffron and nuts. Parboiling before steaming helps the grains stay distinct, while the syrup and topping bring sweetness and texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 381 calories, 6g protein, 50g carbs, 18g fat.

Rice supplies most of the carbohydrates, while butter, oil and nuts contribute much of the fat; the almonds and pistachios also provide some protein. Pair a serving with vegetables and a protein-rich main for a more rounded plate.

Rinsing and soaking the rice

Clear water: Rinse the rice until the water runs clear to wash away loose surface starch. Soaking it while you prepare the other ingredients also gives the grains a head start before parboiling.

Firm centre: Stop parboiling when the rice is just cooked but still firm in the middle. It will finish cooking in the covered pot, so fully tender rice at this stage can become too soft later.

Preparing the orange

Thick strips: Use a peeler to make broad strips of orange rind, then cut them into smaller pieces. Keeping the zest in strips gives it more presence than finely grated zest.

Two simmers: Simmering and draining the zest twice mellows its sharp bitterness. The final, gentle simmer in sugar syrup makes it tender and leaves a fragrant syrup for the rice.

Building the topping

Fine carrots: Cut the carrots into thin matchsticks so they soften quickly in the butter. Sauté only until gently tender; the rice will have plenty of time to steam afterwards.

Nuts and saffron: Add the almonds and optional pistachios near the end of the pan-frying, so they warm without losing their texture. Sprinkle the saffron between rice layers to distribute its aroma through the pot.

Getting a crisp bottom

Low heat: Once layered, the rice needs a gentle, steady cook for 30–40 minutes. Keep the pot covered so trapped steam finishes the grains without drying the top.

Steam holes: Make 4–5 openings with a wooden spoon handle before covering the pot. The cloth under the lid absorbs condensation, helping prevent drips from making the top layer wet.

Serving the rice

Turn it out: Inverting the pot onto a plate puts the slightly crisp bottom on top, where it can be seen and enjoyed. If the rice does not release easily, serve it from the pot instead.

Pairings: Serve shirin polow alongside Persian stews, roasted vegetables or grilled meat. Its gentle sweetness also works well with a savoury dish that has plenty of sauce.

Recipe notes & tips

• Keep the orange zest in strips rather than grating it finely.
• Drain the zest after each simmer, but save it for the syrup and topping.
• Cut the carrots into similarly thin matchsticks so they soften evenly.
• Use only a little syrup in the layered rice at first, then adjust to taste.
• Keep the heat low during the covered steaming to help the rice cook evenly.
• If you cannot turn the rice out neatly, serve it directly from the pot.

Variations

• Skip the pistachios: Leave them out, as they are optional in this recipe.
• Use extra almonds: Replace the pistachios with more slivered almonds if preferred.
• Adjust the sweetness: Drizzle on less of the reserved syrup for a subtler sweet note.
• Add more saffron: Use a little extra saffron for a more pronounced aroma.
• Change the citrus: Try strips of lemon zest in place of some orange zest for a sharper flavour.

Common mistakes to avoid

• Grating the zest: Finely grated pieces are too thin for this method; peel the rind into strips and cut them up.
• Overcooking the rice early: It softens further while steaming; drain it when just cooked and still firm in the centre.
• Skipping the zest drains: The orange can taste too bitter; simmer and drain it twice before making the syrup.
• Using high heat: The bottom can scorch before the rice steams through; cook gently over low heat.
• Leaving out steam holes: Steam has fewer ways to circulate; make 4–5 holes before covering the pot.
• Adding too much syrup: The rice may become overly sweet or wet; start with about 30 ml and adjust to taste.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat until steaming hot, adding a small splash of water if the rice seems dry; the bottom may not stay crisp after storage.

Frequently asked questions