Rice Steamed in Date Molasses

Name: Rice Steamed in Date Molasses (Shireh-ye Khorma Polow)
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 25 min
Yield: Serves: 6
Cuisine: Iranian
Ingredients: ¼ teaspoon ground saffron threads dissolved in 1 tablespoon rose water (optional); ½ cup/120 g date molasses; ¼ cup/60 ml oil or ghee; 2 tablespoons slivered almonds; 2 tablespoons slivered pistachios; ½ cup/85 g dates, any remaining hard stalk parts removed and pitted; ½ teaspoon fine sea salt; 2 cups/400 g basmati rice, soaked for 30 minutes, drained, and rinsed; 1 tablespoon ground cardamom

Shireh-ye Khorma Polow

Preparation info

Serves:
6

Difficulty
Easy
Ready in
1 hr 25

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

I tried this wonderful, sweet rice for the first time in Bandar Abbas. It was served with a spicy seared fish (page112) and an Onion, Cucumber + Coriander Quick Pickle, as well as a platter of green herbs on the side.

Ingredients

2 cups/400 g basmati rice, soaked for 30 minutes, drained, and rinsed
½ teaspoon fine

Asia
Iran
Bandar Abbas
Main course
Vegetarian
Gluten-free

Method

Pour 4 cups/960 ml water into a large non-stick pot, add the salt, cardamom, and date molasses and bring to a boil over high heat.
Add the rice and give the pot a few gentle stirs with a wooden spoon, then reduce heat to medium, cover, and simmer for 15 to 20 minutes