Stunning Javaher Polow Persian Jewelled Rice
Elevate your culinary repertoire with **Stunning Javaher Polow (Persian Jewelled Rice)**, a show-stopping centerpiece brimming with vibrant colors and aromatic flavors. This traditional Persian dish is a feast for the senses, featuring fluffy basmati rice layered with saffron, candied orange peel, and a medley of dried fruits like barberries, apricots, and golden raisins. Slivered almonds and pistachios add a delightful crunch, while warming spices like cinnamon, cardamom, and turmeric create an irresistible depth of flavor. Perfectly finished with a golden, crispy tahdig crust, this luxurious rice dish is as beautiful as it is delicious. Ideal for celebrations and special gatherings, this recipe is a true labor of love that promises to impress with its exquisite presentation and unforgettable taste.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1 teaspoon Saffron threads
- 3 tablespoons Hot water
- 2 medium Carrots
- 2 tablespoons Orange peel (julienned)
- 2 tablespoons Sugar
- 2 tablespoons Boiling water
- 0.5 cup Dried barberries (or dried cranberries)
- 0.5 cup Dried apricots (chopped)
- 0.5 cup Golden raisins
- 0.25 cup Silvered pistachios
- 0.25 cup Slivered almonds
- 4 tablespoons Butter
- 3 tablespoons Vegetable oil
- 1 medium Onion (finely chopped)
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cardamom
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Salt
- 4 cups Water
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in salted water for 30 minutes, then drain.
Steep saffron threads in 3 tablespoons of hot water and set aside.
Peel and julienne the carrots and the orange peel. Blanch the orange peel in boiling water for 2 minutes, then drain.
In a small pan, dissolve sugar in 2 tablespoons of boiling water and add the orange peel. Cook on low heat for 10 minutes until slightly candied. Set aside.
Melt 1 tablespoon of butter in a pan and sauté the barberries (or cranberries), dried apricots, and golden raisins for 2 minutes. Remove and set aside.
In the same pan, toast the slivered pistachios and almonds for 2 minutes until fragrant. Set aside.
Heat 2 tablespoons of oil in a large pot and sauté the onion until golden, about 8 minutes. Add ground cinnamon, cardamom, turmeric, and 1/2 teaspoon of salt. Stir well.
Add the soaked rice and 4 cups of water to the pot. Bring to a boil, then reduce heat to low and cover. Cook for 20 minutes or until the rice is tender and water is absorbed.
In a non-stick pan, melt 2 tablespoons of butter. Spread a thin layer of cooked rice in the pan, followed by a layer of saffron water, carrot, orange peel, dried fruits, and nuts. Repeat layers until all ingredients are used, finishing with a layer of rice.
Cover the pan with a kitchen towel and a tight lid. Cook on very low heat for 30 minutes to steam the rice and develop a golden crust (tahdig) at the bottom.
To serve, gently invert the rice onto a large platter to display the tahdig on top. Garnish with additional nuts and dried fruits if desired.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 404 mg | 18% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 27.2 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 552 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
