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Persian Jeweled Rice

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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.

Ingredients

Scale
  • 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

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

Find it online: https://dishfoody.com/persian-jeweled-rice-with-saffron-basmati-recipe/