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<\/a><\/p>\nThis 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.<\/p>\n Saffron is harvest from the red pistils of the crocus flowers \u201cCrocus sativus\u201d. When you buy a high quality saffron, you see the dried threads.<\/p>\n Up to 200 crocus flowers are handpicked\u00a0to 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n 500 g basmati rice*<\/a><\/strong><\/p>\n 100 g barberries*<\/a><\/strong><\/p>\n 1\/4 tsp saffron threads*<\/a><\/strong><\/p>\n 3 tsp sugar<\/p>\n 1 large onion<\/p>\n 2 carrots<\/p>\n 1 tsp honey*<\/a><\/strong><\/p>\n 1 tsp orange blossom water*<\/a><\/strong><\/p>\n 1 tsp salt<\/p>\n 1 tbsp. natural yogurt<\/p>\n 3 tbsp ghee*<\/a><\/strong><\/p>\n 1\/2 tsp ground cinnamon*<\/a><\/strong><\/p>\n 1\/2 tsp ground cumin*<\/a><\/strong><\/p>\n 1\/4 tsp ground cardamom*<\/a><\/strong><\/p>\n salt and pepper<\/p>\n 80 g slivered almonds*<\/a><\/strong><\/p>\n 80 g slivered pistachios<\/p>\n 1 pomegranate<\/p>\n 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.<\/p>\n Wash barberries, drain, and soak in clear water for approx. 15 minutes and Grind saffron in a mortar with bit of sugar, add hot water, and set aside. 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.<\/p>\n Bring a large pot of water to a boil. Add salt, plain yogurt, and rice one by one and In the meantime fry the slivered almonds and pistachios with spices in a pan without oil for about 2 minutes. On a serving plate, mound the rice, and arrange almonds, pistachios, pomegranates, and barberries on top. BEFARMAYID!<\/p>\n Susan<\/p>\n 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 \u2665<\/span><\/p>\n Antibacterial<\/p>\n Antiviral<\/p>\n Digestive<\/p>\n Liver tonic<\/p>\n Heart stimulating<\/p>\n Regulates menstruation (add a pinch of saffron to a glass of milk)<\/p>\n 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)<\/p>\n acts as a stimulant for depression and anxiety<\/p>\n Aphrodisiac<\/p>\n Analgesic<\/p>\n Diuretic and diaphoretic<\/p>\n Against epileptic seizures<\/p>\n Stomach tonic (peppermint, fennel,<\/p>\n Lemon balm with three threads of saffron help with nausea and vomiting)<\/p>\n Acts against loss of appetite<\/p>\n Calming<\/p>\n Promotes sleep<\/p>\n Promotes learning and concentration<\/p>\n Blood pressure lowering<\/p>\n Cholesterol-lowering<\/p>\n Anti-inflammatory<\/p>\n Anticancer effect<\/p>\n Vitamin C, P<\/p>\n Minerals potassium<\/p>\n Antibacterial<\/p>\n Detoxifying<\/p>\n Fat burner<\/p>\n Mucolytic<\/p>\n Chronic intestinal diseases<\/p>\n Diaphoretic<\/p>\n Vitalizing<\/p>\n Strengthening after infectious diseases<\/p>\n<\/a><\/p>\n<\/a><\/p>\nFRUITS, NUTS, AND SPICES IN RICE<\/h2>\n
<\/a><\/p>\nWHAT IS SAFFRON?<\/h2>\n
WHY IS SAFFRON THE MOST EXPENSIVE SPICE IN THE WORLD?<\/h2>\n
WHAT DO YOU NEED TO KNOW TO BUY SAFFRON?<\/h2>\n
<\/a><\/p>\n<\/a><\/p>\nHOW TO USE SAFFRON?<\/h2>\n
<\/a><\/p>\nWHAT ARE BARBERRIES?<\/h2>\n
HOW TO USE BARBERRY?<\/h2>\n
<\/a><\/p>\nWHAT IS GHEE?<\/h2>\n
WHERE TO BUY GHEE?<\/h2>\n
<\/a><\/p>\n<\/a><\/p>\nINGREDIENTS FOR PERSIAN JEWELED RICE<\/h2>\n
ADVIEH (SPICE MIX) FOR PERSIAN JEWELED RICE<\/h2>\n
TOPPING<\/h2>\n
PREPARATION OF PERSIAN JEWELED RICE<\/h2>\n
PREPARE RICE<\/h2>\n
PREPARE BARBERRIES<\/h2>\n
\ndrain in a sieve.<\/p>\nPREPARE SAFFRON<\/h2>\n
\nDice onion fine and saut\u00e9 in oil.<\/p>\nPREPARE CARROTS<\/h2>\n
COOK RICE<\/h2>\n
\nboil for about 5-6 minutes until al dente. Drain the rice in a colander.
\nPlace the pot back on the stove, or use a rice-cooker<\/a>*<\/strong> 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.<\/p>\nPREPARE TOPPING<\/h2>\n
\nSaut\u00e9 barberries in 1 tablespoon ghee and sugar over medium heat.
\nRemove seeds from the pomegranate.<\/p>\nFOR SERVING<\/h2>\n
\nArrange the Tah Dig to the side of the rice.<\/p>\n<\/a><\/p>\nHEALTH BENEFITS OF SAFFRON<\/h2>\n
SAFFRON (neutral effect)<\/h3>\n
<\/a><\/p>\nBARBERRIES (warming)<\/h3>\n