Rice Steamed in Date Molasses

Shireh-ye Khorma Polow


Preparation info

  • Serves:


    • Difficulty


    • Ready in

      1 hr 25

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

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.


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


  1. 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.
  2. 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