Milk-Steamed Rice with Dates + Raisins

Name: Milk-Steamed Rice with Dates + Raisins (Shir Pilau-e Kermani)
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: Serves: 6 to 8
Cuisine: Iranian
Ingredients: 4 cups/960 ml milk or almond milk; 1 cup/240 ml water; ¼ cup/60 ml oil, butter or ghee; 2 tablespoons slivered almonds; 1 teaspoon ground cardamom; 2 tablespoons slivered pistachios (optional); 3 cups/600 g basmati rice, soaked for 30 minutes, drained, and rinsed; 1 cup/150 g raisins; ½ teaspoon saffron dissolved in 2 tablespoons rose water; 1 tablespoon fine sea salt; 3 tablespoons cumin seeds, toasted; 1 cup/175 g dates, any remaining hard stalk parts removed, pitted and sliced

Shir Pilau-e Kermani

Preparation info

Serves:
6 to 8

Difficulty
Easy
Ready in
1 hr 35

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

This rice dish is cooked throughout Iran. Around the Caspian they call it shir pilau and add 1 teaspoon each of turmeric and ground cinnamon, and ½ cup/60g chopped walnuts. In Ardebil they call it suti polow, and add 2in/5cm grated fresh ginger to the above as well as adding slices of smoked fish to the rice in step 5.

Ingredients

rice

1 cup/240 ml water
4 cups/960

Asia
Iran
Main course
Gluten-free
Vegetarian

Method

In a large nonstick pot over medium heat, combine 1 cup/240 ml water, with the milk, rice, salt, saffron-rose water, and cumin seeds. Bring to a boil, while stirring constantly with a wooden spoon. Reduce heat to medium-low, cover, and simmer for 20 minutes.
Add the d