Shirin Polo - Persian Sweet Rice with Carrots, Nuts & Orange Peel
Rated 5.0 stars by 1 users
Category
Rice
Cuisine
Persian
Author:
Leyla Ashournia
Servings
4-6
Prep Time
25 minutes
Cook Time
45 minutes
Shirin Polo, meaning "sweet rice", is a beautifully aromatic Persian dish featuring caramelized carrots, candied orange peel, nuts, and saffron-infused rice. It is traditionally served at weddings, Nowruz (Persian New Year), and festive celebrations, symbolizing joy, prosperity, and sweetness in life. The balance of sweet and savory flavors, paired with golden tahdig and tender chicken or lamb, makes this dish a true showstopper on any Persian table.
The dish is deeply rooted in Iran’s royal cuisine, where chefs experimented with aromatic saffron, citrus peels, nuts, and dried fruits to create luxurious meals for kings and nobles. The balance of sweet and savory flavors in Persian cooking reflects the Iranian culinary philosophy of creating harmony in every dish.
While the dish is most commonly served at weddings and Nowruz feasts, it remains a cherished comfort food for many Persian families today. Over time, variations have emerged, including versions with barberries, dates, or even pomegranate seeds for a unique regional twist.
Ingredients
For the Rice:
- 2 cups basmati rice
- 2 tbsp salt (for soaking the rice)
- 4 cups water
For the Sweet Garnish:
- 1 large carrot, julienned
- ½ cup candied orange peel (or fresh orange zest)
- ½ cup slivered almonds
- ½ cup pistachios, slivered
- ½ cup raisins
- 2 tbsp butter
- 2 tbsp sugar
- ½ tsp ground cinnamon
For the Saffron Infusion:
- ¼ tsp ground saffron
- 2 tbsp hot water
For the Tahdig (Crispy Rice Crust) (Optional but Traditional):
- 2 tbsp vegetable oil
- 1 large potato, thinly sliced (or a thin layer of rice for a rice crust)
Directions
Prepare the Rice:
Rinse the basmati rice several times until the water runs clear. Soak in salted water for at least 30 minutes. Bring a large pot of water to a boil, drain the soaked rice, and cook in boiling water for 5-6 minutes until slightly soft but still firm. Drain and set aside.
Prepare the Sweet Garnish:
In a pan, melt butter over medium heat. Add julienned carrots and sauté for 3-4 minutes until slightly soft. Stir in the candied orange peel, almonds, pistachios, raisins, sugar, and cinnamon. Cook for 2 minutes until fragrant. Set aside.
Prepare the Tahdig (Optional but Traditional):
Heat 2 tbsp oil in a nonstick pot. Arrange the potato slices in a single layer at the bottom for a crispy golden crust.
Layer and Steam the Rice:
Add a layer of rice over the tahdig, followed by a layer of the sweet garnish. Repeat the layers until all the rice and garnish are used. Drizzle the brewed saffron over the top for extra fragrance and color. Cover the lid with a clean kitchen towel (to trap steam) and cook on low heat for 40 minutes, allowing the flavors to meld.
Serve:
Gently fluff the rice and transfer it to a serving platter. Garnish with extra nuts and saffron-infused rice for a stunning finish. Serve with yogurt, salad, or pickled vegetables for a perfectly balanced Persian meal.
Other Recipes
