Baked Rice with Gingery Short Ribs

Heat oil in a large Dutch oven or other heavy pot over medium-high. Season beef with salt and, working in batches, sear, tossing occasionally and reducing heat to avoid scorching if needed, until browned on 1–2 sides but still pink in places, about 4 minutes per batch. Transfer meat to a plate as you go.

Reduce heat to medium and cook shallots, garlic, chile, ginger, cinnamon sticks, tomato paste, coriander, and cumin in same pot, stirring often, until shallots are softened and tomato paste darkens slightly, 6–8 minutes. Add 1 cup water, scraping up any browned bits.

Return beef and any juices that have accumulated on plate to pot. Bring to a simmer, then cover and cook until beef is tender, about 1 ½ hours. Uncover and continue to cook until liquid is almost completely evaporated, 20–30 minutes longer. Let cool slightly, then, using 2 forks (or a potato masher, which is surprisingly effective), coarsely shred meat.

Do Ahead: Meat can be cooked 3 days ahead. Cover and chill.

Preheat oven to 375°. Rinse rice in several changes of water until water runs clear (this removes excess starch so the rice stays firmer after cooking). Cook rice in a large saucepan of boiling salted water until grains lengthen dramatically and are nearly tender with just a bit of firmness at the very center, 6–8 minutes. Drain and rinse under cold water to stop cooking. Set aside.

Combine carrots, currants, vinegar, sugar, several pinches of salt, 1 Tbsp. butter, and ⅓ cup water in a large saucepan. Add saffron, if using, crushing it aggressively between your fingers. Bring liquid to a simmer over medium; cook, stirring often, until water has almost completely evaporated and carrots are partially tender, about 5 minutes. Add to rice and toss to combine; season with salt.

Coat a 3-qt. baking dish and a large sheet of foil with remaining 1 Tbsp. butter. Spread half of rice mixture evenly in dish, top with short ribs, then remaining rice mixture. Cover dish tightly with foil, buttered side down. Bake until rice is tender and very fragrant, 40–45 minutes. Uncover and continue to cook until top is slightly browned, 10–12 minutes.

Top with pomegranate seeds and dill just before serving.