Shirin Polo

Ingredients

• For the jewelled topping:
• Peel of 2 large oranges, pith removed, cut into fine matchsticks
• 2 medium carrots (250g), cut into fine matchsticks
• 100g caster sugar
• 150ml water
• 30g unsalted butter
• 60g blanched almonds, slivered
• 40g unsalted pistachios, slivered
• 50g raisins
• ½ tsp ground cardamom
• 1 tsp rosewater
• For the rice:
• 400g aged basmati rice
• 3 tbsp fine salt, divided
• ½ tsp saffron threads, ground and steeped in 3 tbsp hot water
• 50g unsalted butter, melted
• 4 tbsp sunflower oil
• 2 tbsp full-fat plain yoghurt
• ½ tsp ground cinnamon

Method

1. Wash the 400g basmati rice in a large bowl, changing the water 5-6 times until it runs almost clear. Cover with fresh cold water, stir in 1 tbsp salt and soak for at least 2 hours, or overnight.

2. Grind the saffron threads to a fine powder in a mortar (a pinch of sugar helps), then stir in the hot water and leave to bloom for at least 15 minutes.

3. Put the orange peel in a small pan, cover with cold water, bring to the boil and drain. Repeat twice more with fresh water to remove the bitterness. Drain well.

4. Melt the 30g butter in a pan and fry the carrots for 3-4 minutes. Add the sugar, water and drained orange peel and simmer gently for 12-15 minutes until the peel is translucent and the syrup is thick. Stir in the cardamom and rosewater.

5. Toast the almonds and pistachios in a dry pan over a low heat for 2-3 minutes until fragrant, and set aside with the raisins.

6. Bring 3 litres of water and 2 tbsp salt to a rolling boil in a large non-stick pot. Drain the soaked rice, add it to the water and boil for 5-7 minutes, stirring gently once or twice, until the grains have lengthened and are soft on the outside but still slightly firm in the centre. Drain in a large sieve and rinse briefly with lukewarm water.

7. Heat half the oil and butter in the non-stick pot. Mix the yoghurt with 2 tbsp saffron water and a large spoonful of rice, spread over the base and press flat. Layer the remaining rice with about two-thirds of the orange and carrot mixture and half the nuts and raisins, dusting each layer with cinnamon. Shape into a mound and make 5-6 holes with a spoon handle.

8. Mix the remaining butter and oil with 3 tbsp water and drizzle over. Wrap the pot lid in a clean tea towel and cover the pot tightly. Cook over medium-high heat for 10 minutes until steam escapes around the lid, then reduce to the lowest heat and steam for 40 minutes without lifting the lid.

9. Stand the base of the pot in 2cm of cold water in the sink for 2 minutes to loosen the tahdig. Spoon the rice onto a warm platter, lifting it gently without pressing, then break the tahdig into pieces and serve alongside. Scatter the remaining orange mixture, nuts and raisins over the rice. Serve with saffron chicken if you like.