Persian Jeweled Rice

Hi, I’m Sam from dishfoody.com, where vibrant Middle Eastern flavors create stunning holiday sides. If you’re tired of plain rice pilafs or dull holiday grains, this Persian Jeweled Rice dazzles with fragrant saffron basmati, colorful barberries or cranberries, toasted pistachios and almonds, orange zest, and sweet raisins perfect for Thanksgiving, Christmas, Nowruz, or dinner parties.

Fluffy with optional crispy tahdig bottom, it’s naturally vegan and gluten-free. With years of global rice expertise, I’ve simplified authentic techniques for home cooks. Here’s everything you need: ingredients, steps, variations, and tips.​

Why This Recipe Works

• Saffron infuses golden color and luxurious aroma throughout rice.​
• Barberries provide tart ruby-red jewels balancing sweet raisins and orange.​
• Layered cooking creates fluffy grains with nutty crunch contrast.​

Ingredients & Prep

• 2 cups basmati rice, rinsed and soaked 20 minutes​
• ½ cup barberries (zereshk) or dried cranberries​
• ½ cup golden raisins​
• ¼ cup slivered pistachios + ¼ cup slivered almonds​
• 1 large onion, thinly sliced
• Zest and juice of 1 orange
• 1 teaspoon saffron threads, crushed in ¼ cup hot water​
• 3 tablespoons butter or olive oil, divided​
• ½ teaspoon ground cumin or advieh spice
• ½ teaspoon ground cardamom
• Salt to taste
• Optional: 2 tablespoons yogurt for tahdig​

Step-by-Step Instructions

1. Rinse and soak rice 20 minutes. Drain barberries/cranberries and raisins; soak in hot water 10 minutes.​
2. Sauté sliced onion in 2 tbsp butter/oil until golden. Add orange zest/juice, drained fruits (reserve some), nuts, cumin, cardamom; cook 2 minutes.​
3. Parboil rice in salted boiling water 7-8 minutes until al dente; drain.​
4. For tahdig: Mix ¼ cup rice with yogurt + 1 tbsp saffron water. Spread in oiled pot bottom. Layer remaining rice and fruit-nut mix in pyramid. Drizzle saffron water and remaining butter. Poke steam holes.​
5. Cover tightly (wrap lid in towel), steam low 25-30 minutes until fluffy with crispy bottom. Invert onto platter.​

Flavor Variations

• Tahdig Essential: Yogurt-rice crust for signature crunch.​
• Pomegranate: Add seeds for fresh jewel pop.​
• Spiced Advieh: Use Persian spice blend for authenticity.

Storage Tips

Store airtight in fridge 4 days or freeze 1 month. Reheat covered in 300°F oven with splash of water.

• No barberries? Dried cranberries or pomegranate molasses work.​
• Nonstick pot essential? Yes for perfect tahdig release.​
• Brown rice? No basmati essential for texture.​

Conclusion

Stunning Persian Jeweled Rice golden saffron rice sparkling with fruits and nuts. Showstopping holiday side. For more global grains, visit dishfoody.com and try our Creamy Smothered Chicken and Rice.

Persian Jeweled Rice

Print Recipe

Stunning Persian Jeweled Rice (Javaher Polo) with saffron-infused basmati, sweet orange peels, tart barberries, crunchy almonds, and pistachios. Festive showstopper side dish for celebrations.

• Author: ssam
• Prep Time: 30 mins
• Cook Time: 45 mins
• Total Time: 1 hr 45 mins (+ soaking)
• Yield: 6 servings 1x
• Category: Side Dish, Holiday
• Method: Stovetop
• Cuisine: Persian, Middle Eastern

Ingredients

Scale 1x2x3x

• 2 cups basmati rice
• 1/4 teaspoon saffron threads
• 1/4 cup boiling water
• 1 large onion, thinly sliced
• 1/2 cup slivered almonds
• 1/2 cup shelled pistachios
• 1/2 cup dried barberries (zereshk)
• 1 cup orange peels, boiled and sliced thin
• 1/4 cup sugar
• 1/4 cup dried cranberries or raisins
• 1/4 cup butter or oil
• Salt to taste

Instructions

• 1. Rinse rice until water runs clear. Soak 30 minutes, drain.
• 2. Steep saffron in boiling water 10 minutes.
• 3. Fry onion slices until golden. Set aside.
• 4. Toast almonds and pistachios lightly. Set aside.
• 5. Sauté orange peels with sugar until caramelized. Add barberries and cranberries; cook 2 minutes. Set aside.
• 6. Boil rice in salted water 6 minutes until parboiled. Drain.
• 7. In heavy pot, layer half rice, then half toppings, then remaining rice and toppings. Drizzle saffron water and dot with butter.
• 8. Cover tightly with foil and lid. Steam on low 30-40 minutes until fluffy.

Notes

• Barberries essential – order online if needed.
• Substitute dried cherries for barberries.
• Perfect for Persian New Year or holiday dinners.
• Make orange peels ahead for easier prep.

Nutrition

• Serving Size: 1 cup
• Calories: 420
• Sugar: 18g
• Sodium: 120mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 5g
• Protein: 9g
• Cholesterol: 20mg

Keywords: persian jeweled rice, javaher polo, saffron rice, festive rice pilaf