This Sweet Saffron Rice Shiraz Recipe is a version of shekar polo, the glossy sweet rice served in Shiraz. Saffron syrup is folded into parboiled rice in two stages, while candied tangerine peel, pistachios and almonds provide the finish.
Shekar polo is sweet, but it is not simply a rice pudding or dessert. In Shiraz it can be served beside a savoury stew, where the sugar and citrus contrast with the main dish.
Shirazi shekar polo ingredients
- 500 g basmati rice
- 400 g granulated sugar
- 1 1/2 cups water
- 1/2 cup saffron infusion
- A small pinch of salt
- A small pinch of turmeric, optional but retained from the original method
- 3 tablespoons fine tangerine-peel strips
- 1 tablespoon slivered pistachios
- 1 tablespoon slivered almonds
- 3 to 4 tablespoons neutral oil, plus a little for the pot
The old ingredient line writes the water as “1/5 cup.” In Persian recipe notation, that slash is commonly used as a decimal mark, so the actionable amount is one and a half cups rather than one-fifth of a cup.
Soak the rice
Rinse the rice gently until the water is mostly clear. Cover with cool salted water and soak for 2 to 3 hours, then drain.
Remove bitterness from the tangerine peel
Use only the thin coloured part of the peel; scrape away the thick white pith and cut the peel into fine strips.
Put the strips in a small saucepan, cover with water and boil for 2 minutes. Drain and repeat with fresh water two more times. Taste one cooled strip. If it is still sharply bitter, blanch it once more.
Set the drained peel aside. It will be sweetened with a little of the saffron syrup near the end.
Make the saffron syrup
Combine the sugar and 1 1/2 cups water in a saucepan. Warm over medium-low heat, stirring until the sugar has completely dissolved.
Let the syrup simmer gently for about 5 minutes. It should remain pourable rather than becoming thick like candy syrup. Stir in the saffron infusion, then remove the pan from the heat.
For a clear, aromatic infusion, prepare the saffron before starting the rice. Our guide to brewing saffron explains the method.
Parboil the rice slightly firm
Bring a large pot of water to a boil. Add the drained rice, a small pinch of salt and the optional pinch of turmeric.
Boil until the grains are flexible on the outside but retain a firmer centre than rice prepared for an ordinary polo. The syrup and two later steaming stages will continue to soften them.
Drain promptly and rinse only briefly with lukewarm water. Let the rice stand in the colander until excess water has run away.
Begin the first steam
Oil the base of a heavy non-stick pot. Spoon in the rice loosely, making a mound rather than pressing it down. Poke several steam holes with the handle of a spoon.
Cover the lid with a clean tea towel, set it firmly on the pot and steam over low heat for 20 minutes.
Add the syrup in two stages
Lift the partly steamed rice gently into a wide tray or colander. Drizzle half the saffron syrup over it in several passes, turning with a broad spoon so the grains are coated without being crushed.
Return the rice to the pot, cover and steam over very low heat for another 20 minutes. A flame diffuser is useful because syrup that reaches the bottom can burn quickly.
Pour the remaining syrup slowly over the rice. Cover again and steam for a final 20 minutes on the lowest heat. Do not scrape the sugary base while the pot is hot.
Prepare the citrus and nut garnish
Warm 1 teaspoon oil in a small pan. Add the blanched tangerine peel with 1 to 2 tablespoons of the reserved syrup from the spoon or saucepan, and cook briefly until glossy.
Add the slivered almonds for about 30 seconds, then the pistachios for only a few seconds. Remove from the heat before the nuts darken; pistachios lose their fresh colour quickly.
Serve sweet saffron rice
Rest the pot off the heat for 5 minutes. Lift the rice onto a serving platter without pressing it, then scatter over the candied tangerine peel, pistachios and almonds.
Serve the Shirazi sweet saffron rice on its own or alongside a savoury stew. If your household prefers less sweetness, the sugar can be reduced in a future batch, but keep enough syrup to coat the rice evenly.
How to prevent scorched syrup
- Use a heavy pot and the lowest reliable flame.
- Add the syrup gradually rather than pouring it into one place.
- Keep the rice slightly firm before the first steam.
- Use a diffuser and avoid stirring against the base once sugar is present.
Storage
Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat gently with a spoonful of water so the sugary rice does not dry out or catch.
