Do you see the jewels glowing in the rice? All ingredients in Javahar Polo – Persian Jeweled Rice, look like gems and make the rice shine. Barberries and pomegranate seeds shine like rubies, pistachios glow as emeralds, saffron rice, carrots shine like gold, and almonds like pearls. Be sure to try the recipe, a 1001 Night’s Dream.

FRUITS, NUTS, AND SPICES IN RICE

This colorful recipe with fruits and nuts is a treat for your palate. I flavored the rice with saffron, which gives it its bright yellow color, and with cinnamon, cumin, and cardamom. A Little sweet and a little sour due to the barberries, and this combination is Persian’s favorite flavor. Roasted pistachios and almonds give the rice an extra crunch. In Iran, it is often served at weddings and special occasions to impress the guests. The recipe includes specific ingredients, such as saffron, barberries, and ghee.

WHAT IS SAFFRON?

Saffron is harvest from the red pistils of the crocus flowers “Crocus sativus”. When you buy a high quality saffron, you see the dried threads.

WHY IS SAFFRON THE MOST EXPENSIVE SPICE IN THE WORLD?

Up to 200 crocus flowers are handpicked to obtain one gram of saffron, . And as a result, one gram of high quality saffron costs about 9 euros. Saffron; is cultivated in Iran and Spain.

WHAT DO YOU NEED TO KNOW TO BUY SAFFRON?

Many differences exist in the quality of saffron. When you buy it, you should be sure that the threads are whole and have a deep red color. Only the deep red is the highest quality, full of flavor, and has the coloring power we want in rice. Saffron is the most faked spice, so you should be careful when you buy ground saffron. Turmeric is often mixed in and sold as pure saffron at high prices. Your dish will miss the typical saffron aroma and the bright yellow color.

HOW TO USE SAFFRON?

Place a few saffron threads with sugar in a mortar and grind. Add 20 ml of hot water and leave to infuse for at least 10 minutes. Now the aroma and the yellow color of the saffron can develop. If the water turns red or brown, you, unfortunately, have not bought real saffron.

WHAT ARE BARBERRIES?

Barberries are small red dried berries that grow on a thorny bush, and the fruit ripens in fall. The World’s largest producer of barberries is Iran and is cultivated in Khorasan. They are called Zereshk in Farsi. In Germany, some like to make jam from it. We use barberries in Iran to garnish our rice, for example, Zereshk Polo ba Morgh.

HOW TO USE BARBERRY?

Before you use barberry, clean them properly, as they may contain small thorns or stones, be sure to remove them. Wash the barberries under clear water in a sieve. Soak in clear water for about 15 minutes and drain well in a sieve. Barberries taste lightly sour, so caramelize them in butter and sugar and sprinkle them on the rice. Thus, it gives them a sweet and sour flavor that goes perfectly with the rice. Caramelizing makes them shine and flash like jewels. You can get them in Persian grocery stores in dried form. I freeze barberries so they last for a long time.

WHAT IS GHEE?

Ghee is a golden clarified butter and is well-known in Ayurvedic cuisine. The butter simmers until it is foamy, the protein dissolves, appears as white foam on the surface, then skimmed off. A clear and pure ghee forms after simmering for hours and skimming.

WHERE TO BUY GHEE?

You can buy ghee at Persian grocery stores and in well-stocked organic supermarkets. Or you can make it yourself from organic butter. There are many differences in quality, depending on the quality of the butter. I buy Ayurvedic ghee at the organic market.

INGREDIENTS FOR PERSIAN JEWELED RICE

500 g basmati rice*

100 g barberries*

1/4 tsp saffron threads*

3 tsp sugar

1 large onion

2 carrots

1 tsp honey*

1 tsp orange blossom water*

1 tsp salt

1 tbsp. natural yogurt

3 tbsp ghee*

ADVIEH (SPICE MIX) FOR PERSIAN JEWELED RICE

1/2 tsp ground cinnamon*

1/2 tsp ground cumin*

1/4 tsp ground cardamom*

salt and pepper

TOPPING

80 g slivered almonds*

80 g slivered pistachios

1 pomegranate

PREPARATION OF PERSIAN JEWELED RICE

PREPARE RICE

Wash rice well until the water is clear and the starch washed out, soak in salted water for one hour, and drain in a sieve.

PREPARE BARBERRIES

Wash barberries, drain, and soak in clear water for approx. 15 minutes and
drain in a sieve.

PREPARE SAFFRON

Grind saffron in a mortar with bit of sugar, add hot water, and set aside.
Dice onion fine and sauté in oil.

PREPARE CARROTS

Peel carrots and cut them into small sticks. Cook in a saucepan with 1 cup of water, one tsp of honey, and one tsp of orange blossom water until the mixture has reduced to a syrupy consistency.

COOK RICE

Bring a large pot of water to a boil. Add salt, plain yogurt, and rice one by one and
boil for about 5-6 minutes until al dente. Drain the rice in a colander.
Place the pot back on the stove, or use a rice-cooker* and coat the bottom of the pot with one tbsp of ghee, one tbsp of infused saffron, and three tbsp of water. Add rice, carrots, onions, and spices by layering, and arrange them in a cone shape. Drizzle infused saffron, carrot syrup, and remaining ghee over the rice. Using the handle of a wooden spoon, poke 4 – 5 holes through the rice all the way to the bottom. Wrap the pot lid with a Kitchen towel, to prevent condensed water from dripping back into the rice. Steam on low heat for about 45 minutes to 1 hour. The crust (Tah dig) on the bottom of the pot should be golden.

PREPARE TOPPING

In the meantime fry the slivered almonds and pistachios with spices in a pan without oil for about 2 minutes.
Sauté barberries in 1 tablespoon ghee and sugar over medium heat.
Remove seeds from the pomegranate.

FOR SERVING

On a serving plate, mound the rice, and arrange almonds, pistachios, pomegranates, and barberries on top.
Arrange the Tah Dig to the side of the rice.

BEFARMAYID!

Susan

The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥

HEALTH BENEFITS OF SAFFRON

SAFFRON (neutral effect)

Antibacterial

Antiviral

Digestive

Liver tonic

Heart stimulating

Regulates menstruation (add a pinch of saffron to a glass of milk)

Dissolves secretions in asthma and cough (boil a glass of milk with a pinch of saffron, and cinnamon, let it cool down, and serve with honey)

acts as a stimulant for depression and anxiety

Aphrodisiac

Analgesic

Diuretic and diaphoretic

Against epileptic seizures

Stomach tonic (peppermint, fennel,

Lemon balm with three threads of saffron help with nausea and vomiting)

Acts against loss of appetite

Calming

Promotes sleep

Promotes learning and concentration

Blood pressure lowering

Cholesterol-lowering

Anti-inflammatory

Anticancer effect

BARBERRIES (warming)

Vitamin C, P

Minerals potassium

Antibacterial

Detoxifying

Fat burner

Mucolytic

Chronic intestinal diseases

Diaphoretic

Vitalizing

Strengthening after infectious diseases

GHEE (Neutral)

Vitamins A, D, and E

Minerals sodium, calcium, magnesium, phosphorus, iron

Detoxifying

Stimulates metabolism

Digestive

Appetite stimulating

Promotes concentration

Reduces fever

Prevents scarring

Supports healing of wounds

Helpful against anemia

Immune booster

Lowers inflammation levels

Lowers cholesterol

Relieves psoriasis

Cell regenerating

Anti-Aging

Life-enhancing

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Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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