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Javahar Polo - Persian Jeweled Rice

Javahar Polo – Persian Jeweled Rice

Be sure to try the recipe, a 1001 Night’s Dream.

Course glutenfree, Main Dish, recipe for special occasions, Rice Recipe
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword Javahar Polo – Persian Jeweled Rice
Prep Time 30 minutes
Cook Time 1 hour
Servings 6 people
Author Labsalliebe

Ingredients

INGREDIENTS FOR PERSIAN JEWELED RICE

  • 500 g basmati rice
  • 100 g barberiies
  • 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 yoghurt
  • 3 tbsp ghee
  • 80 g slivered almonds
  • 80 g slivered pistacios

ADVIEH (SPICE MIX) FOR PERSIAN JEWELED RICE 

  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cardamom*
  • salt, pepper

TOPPING

  • 1 pomegranate

Instructions

PREPARATION OF PERSIAN JEWELED RICE

PREPARE RICE

  1. 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

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

PREPARE SAFFRON

  1. Grind saffron in a mortar with bit of sugar, add hot water, and set aside.

PREPARE ONIONS

  1. Dice onion fine and sauté in oil.

PREPARE CARROTS

  1. Peel carrots and cut them into small sticks.

  2. Cook in a saucepan with 1 cup of water, one tsp of honey, and one tsp of orange blossom water until the mixture is reduced to a syrupy consistency.

COOK RICE

  1. Bring a large pot of water to a boil.

  2. Add salt, plain yogurt, and rice one by one and boil for about 5-6 minutes until al dente.

  3. Drain the rice in a colander.

  4. Place the pot back on the stove and coat the bottom of the pot with one tbs of ghee, one tbsp of infused saffron, and three tbsp of water.

  5. Add rice, carrots, onions, and spices by layering, and arrange them in a cone shape.

  6. Drizzle infused saffron, carrot syrup, and remaining ghee over the rice.

  7. Using the handle of a wooden spoon, poke 4 – 5 holes through the rice all the way to the bottom.

  8. Wrap the pot lid with a Kitchen towel, to prevent condensed water from dripping back into the rice.

  9. Steam on low heat for about 45 minutes to 1 hour.

  10. The crust (Tah dig) on the bottom of the pot should be golden.

PREPARE TOPPING

  1. Fry the slivered almonds and pistachios with spices in a pan without oil for about 2 minutes.

  2. Sauté barberries in 1 tbsp ghee and sugar over medium heat.

  3. Remove seeds from the pomegranate.

FOR SERVING

  1. On a serving plate, mound the rice, and arrange almonds, pistachios, pomegranates, and barberries on top.

  2. Arrange the Tah Dig to the side of the rice.