Name: Shirin Polo (Sweet Rice with Nuts)
Prep time: 30 min
Cook time: 55 min
Ingredients: 400 g basmati rice; Zest of 2 oranges (sliced finely); 60 g slivered almonds; 60 g pistachios (slivered); 60 g sultanas or golden raisins; 3 tbsp sugar; ½ tsp saffron threads (steeped in 3 tbsp hot water); 2 tbsp unsalted butter; 2 tbsp oil; 1 tsp ground cinnamon; 1 tsp ground cardamom; ¼ tsp turmeric; Salt (to taste)

November 25, 2025
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Shirin Polo brings celebration to the table with its bright saffron rice scattered with candied orange peel, pistachio, almond, and sweet carrot. Each spoonful feels layered and generous, alternating between perfume and crunch. It is a dish made for weddings and family gatherings, yet it sits happily on any home menu.

This rice draws you in through fragrance first. Steam lifts the scent of saffron and rosewater, and that promise is kept by the buttery grains beneath. The garnish adds contrast and colour, so your eye anticipates the texture before the first bite. It is festive cooking with friendly manners.

What Is Shirin Polo?

Shirin Polo is rice parboiled until nearly tender, then steamed gently with a saffron infused syrup that glazes without clumping. The grains stay separate and light. On top you find a jewel like mix of candied peel, slivered nuts, and thin batons of carrot scented with rosewater.

Many cooks fold part of the garnish through the rice, saving a vivid layer for the finish. The sweetness is calibrated rather than heavy. You taste citrus brightness, almond warmth, and pistachio green notes, while the rice keeps things poised. Some versions add barberries for a tart flicker.

Often there is a golden crust where rice meets the pot. That crisp layer, known as tahdig, brings a gentle crackle that contrasts with the tender grains above. When the pot is inverted for serving, the table usually pauses for a moment, then laughter and spoons follow.

Ingredients and Taste

Basmati rice sits at the centre, chosen for long slender grains. Saffron gives colour and aroma, bloomed in hot water to release its depth. A light syrup made with sugar, water, and a touch of butter binds the garnish. Rosewater or orange blossom water adds a floral veil that lingers.

The garnish begins with orange peel simmered then candied to remove any bitterness while keeping citrus character. Carrots are cut into thin slivers and softened until glossy. Almonds and pistachios are sliced and lightly toasted. Barberries or sour cherries, if used, supply a bright spark that keeps the palate alert.

The taste lands in a pleasing balance. First comes the perfume, then the clean bite of rice, then gentle sweetness lifted by citrus and rounded by nuts. Nothing feels muddy or sticky. Each spoonful carries definition, so you can trace every element from saffron to peel to pistachio.

With grilled chicken or lamb, the rice acts like a chorus, echoing savoury juices. On its own it feels complete, especially with yoghurt and herbs at the side. Leftovers reward the next day, when the saffron settles and the citrus seems even clearer. It is comfort with a festive coat.

A Taste of History

Shirin Polo has long associations with Persian celebrations, where rice dishes mark good fortune and welcome. The word shirin means sweet, and the dish reflects that through its syrup and candied elements. It appears across Iran with regional touches, yet the core idea remains recognisable from north to south.

Courtly kitchens helped refine these rice techniques, blending perfume with precise heat. Trade routes brought saffron, citrus, sugar, and nuts into easy reach, and cooks wove them into a dish that suggested prosperity. Over time families adapted it to their taste, adjusting sweetness, adding tart berries, or changing the nut mix.

Today you will see Shirin Polo at weddings, Nowruz feasts, and gatherings where hospitality is the guiding idea. It travels well to modern kitchens too, since basmati and saffron are widely available, and the method rewards patience more than specialised tools. What endures is generosity on a plate.

How to Make Shirin Polo Sweet Rice with Nuts

Shirin Polo is a celebratory Iranian rice dish layered with candied orange peel, nuts and warm spices. Its aromas are gentle yet uplifting, and the cooking process focuses on steady steaming that gives Persian rice its signature lightness. Expect a dish that is elegant, fragrant and beautifully golden. See the recipe card at the bottom for printable directions

Ingredients

400 g basmati rice
Zest of 2 oranges, sliced finely
60 g slivered almonds
60 g pistachios, slivered
60 g sultanas or golden raisins
3 tbsp sugar
½ tsp saffron threads, steeped in 3 tbsp hot water
2 tbsp unsalted butter
2 tbsp oil
1 tsp ground cinnamon
1 tsp ground cardamom
¼ tsp turmeric
Salt, to taste

Cooking Instructions

Step 1: Prepare the orange peel

Place the sliced orange zest in a small pan, cover with water, and bring to a gentle boil for 2 minutes to remove bitterness. Drain and repeat one more time. This step ensures the final dish tastes fragrant rather than sharp.

Step 2: Candy the peel

Return the blanched zest to the pan with 3 tbsp sugar and a splash of water. Simmer until glossy and lightly syruped. Set aside to cool before moving to the next component.

Step 3: Rinse and soak the rice

Rinse the basmati rice under cold water until the water runs clear. Soak in cold water for 30 minutes. This helps the rice cook long and separate without clumping.

Step 4: Parboil the rice

Bring a large pan of salted water to a rolling boil. Drain the soaked rice and add it to the pot. Cook for 5 to 6 minutes until the grains are elongated but still firm at the centre. Drain and set aside, ready for layering.

Step 5: Prepare the nut mixture

In a small pan, melt the butter with a little oil, then add almonds, pistachios and sultanas. Warm them through for 1 minute. Sprinkle in cinnamon, cardamom and turmeric. Stir gently to coat before combining with the candied orange peel.

Step 6: Begin layering the rice

In a large non stick pot, drizzle a thin layer of oil. Add a small handful of rice to create a protective base that helps form a crisp bottom layer. Spoon some saffron water over the rice for colour. Transition to the next layer.

Step 7: Add the nut and peel mixture

Spoon half of the nut and peel mixture over the rice base. Top with another layer of rice, followed by more saffron water. Repeat the layering, finishing with a final layer of rice.

Step 8: Steam the rice

Cover the lid with a clean cloth to catch excess moisture and place it firmly on the pot. Steam the rice over very low heat for 35 to 40 minutes. The gentle heat creates a fluffy texture and forms the prized crispy tahdig underneath.

Step 9: Fluff and finish

Once the rice is done, gently lift the lid and fluff the top layers with a fork. Spoon a little more saffron water across the surface for colour variation. Transition to serving.

Step 10: Serve with tradition

Pile the rice onto a serving platter, making sure the candied peel and nuts are evenly distributed. If you wish, gently release the tahdig and place it on the side of the dish. Serve alongside roasted chicken or lamb. A sprinkle of extra pistachios adds colour and fragrance.

Variations and Substitutions

If saffron is difficult to find, use a pinch of turmeric for colour, though the aroma will differ.
Replace orange peel with lemon peel for a sharper citrus profile.
Walnuts can be used instead of almonds for a deeper, earthier flavour.
For a sweeter finish, add a spoonful of honey to the nut mixture.

Cooking Tips for Perfect Shirin Polo

Use long grain basmati rice aged for one year or more, as it expands beautifully.
Keep the heat very low during steaming to avoid burning while still forming crisp tahdig.
Do not skip soaking the rice, as it ensures long grains and even tenderness.
Steep saffron in hot water rather than boiling it to preserve colour and aroma.

How to Store and Reheat

Cooling and Fridge

Cool the rice quickly by spreading it in a wide dish so steam escapes. Once no longer hot, move it into shallow containers and refrigerate within an hour. It keeps well for two to three days. Store the garnish and rice separately if possible, which helps every element keep its texture.

Freezer

For longer keeping, portion the rice into flat freezer bags or small boxes. Press out excess air to prevent ice crystals, then label and freeze. The garnish also freezes, though nuts can soften slightly. Use within a month for best flavour and thaw overnight in the fridge before reheating.

Reheating on the Hob

Add a spoon of water to a lidded pan, loosen the rice with a fork, and warm over low heat. Keep the lid on so steam returns the grains to tenderness. In a separate small pan, refresh the garnish with a brief stir and a dot of butter, then fold through to serve.

Reheating in the Oven

Spread the rice in a shallow baking dish, sprinkle a little water, cover tightly with foil, and heat gently until hot through. The low, steady warmth protects the grain shape. Warm the garnish briefly in a small pan and spoon it over the rice at the table for colour and crunch.

Microwave Quick Warm

Place a portion of rice in a microwave safe bowl, dot with a little water, then cover loosely. Heat in short bursts, fluffing between rounds so the grains do not compact. Add the garnish at the end to keep contrast. Finish with a few drops of saffron water if you wish.