Seafood Polo with Saffron and Dill

In a large pot, bring 1 liter of water to a boil. Add salt and the basmati rice. Boil for 5-6 minutes until the rice is just tender but still has a bite. Drain the rice in a colander and rinse with cool water to stop cooking.

Grind the saffron threads with the back of a spoon or in a small mortar. Place them in a small bowl and pour 1/4 cup of boiling water over them. Let steep for 5 minutes.

Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and fish pieces in a single layer (cook in batches if necessary). Sear for 1-2 minutes per side, just until lightly golden but not fully cooked through. Remove from the skillet and set aside.

In a heavy-bottomed pot (like a Dutch oven), spread a thin layer of the par-cooked rice. Scatter some of the dill, then a layer of seafood. Continue layering, ending with a final layer of rice on top. Drizzle the saffron water over the top.

Cover the pot with a tight-fitting lid and cook over low heat for 40-45 minutes, until the rice is fully cooked, the seafood is tender, and a gentle steam has infused the dish. If you like a crisp bottom crust (tahdig), let it cook an extra 5 minutes on slightly higher heat.

Remove the pot from the heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork. Serve warm, garnished with lemon wedges.