Saffron Rice with Dates (Khormah Polo)

Ingredients

• 2 cups basmati rice
• 1/4 teaspoon saffron threads, crushed
• 3 tablespoons hot water
• 1 cup pitted dates, halved
• 1/2 cup sliced almonds
• 1/4 cup unsalted butter, divided
• 1/4 cup vegetable oil
• 1 yellow onion, thinly sliced
• 1 tablespoon sugar
• 1/2 teaspoon ground cardamom
• 2 tablespoons kosher salt, for rice water
• 1 teaspoon kosher salt, for seasoning
• 1/4 cup plain yogurt

Method

1. 1

   Rinse the basmati rice in a bowl under cold water, swirling with your hand, until the water runs mostly clear. Drain and cover with fresh cold water; soak 30 minutes.

   30:00 · Soak rice
2. 2

   Combine the crushed saffron threads with the hot water in a small cup and let steep until deeply colored.

   10:00 · Steep saffron
3. 3

   Bring 3 quarts of water to a boil in a 6-quart saucepan and stir in 2 tablespoons kosher salt. Drain the soaked rice and add to the boiling water; boil until the grains are tender on the outside but firm at the core, about 6 minutes.

   6:00 · Boil rice
4. 4

   Drain the rice in a fine-mesh colander and rinse briefly with lukewarm water to stop the cooking.

5. 5

   Melt 2 tablespoons butter with the vegetable oil in a 9-inch nonstick skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until deeply golden, about 10 minutes.

   10:00 · Caramelize onion
6. 6

   Add the dates, sliced almonds, sugar, and cardamom to the skillet. Cook, stirring gently, until the dates soften and the almonds turn golden, about 4 minutes. Remove from heat.

   4:00 · Cook date mixture
7. 7

   Stir 1/3 cup of the drained rice and the yogurt into the saffron water until evenly combined; this forms the tahdig base.

8. 8

   Melt the remaining 2 tablespoons butter in the bottom of a 6-quart heavy-bottomed pot over medium heat. Spread the saffron-yogurt rice mixture evenly over the bottom to form the tahdig layer.

9. 9

   Spoon half the remaining plain rice over the tahdig layer, then scatter half of the date and almond mixture on top. Repeat with the remaining rice and date mixture, mounding into a pyramid shape and seasoning with 1 teaspoon kosher salt between layers.

10. 10

    Drizzle the remaining saffron water over the rice mound. Poke several holes down to the bottom with the handle of a wooden spoon, cover the pot lid with a clean kitchen towel, and seal tightly.

11. 11

    Cook over medium heat for 10 minutes, then reduce heat to low and steam until the tahdig is crisp and golden and the rice is tender.

    40:00 · Steam rice
12. 12

    Remove the pot from heat and let rest, covered, for 5 minutes. Scoop the fluffy rice onto a serving platter, then invert the crisp tahdig on top or serve alongside.

    5:00 · Rest before serving