Description
A batch of Persian jeweled rice is a traditional festive rice dish famous for its vibrant colors, rich textures, and royal history. In the Persian language, Javaher means jewels, and Polow refers to a cooked rice dish layered with fragrant ingredients. The dish earns its poetic name because the colorful garnishes scattered across the fluffy white and yellow rice resemble precious gems, including rubies, gold, emeralds, and pearls.
Ingredients
Scale
For the Rice
- 2 cups basmati rice
- 3 tbsp vegetable oil or ghee
- 1 large onion, thinly sliced
- 1 tsp ground cinnamon
- ½ tsp ground cumin
- ¼ tsp ground cardamom
- ¼ tsp ground turmeric
- ½ tsp salt
- 2 tbsp sugar
- ¼ cup raisins
- ¼ cup dried cranberries
- ¼ cup dried apricots, finely chopped
- ¼ cup slivered almonds
- ¼ cup shelled pistachios
- 2 tbsp orange zest
- 2 tbsp rose water
- 2½ cups water, plus more for soaking and boiling
- Optional: a pinch of saffron threads
Instructions
- Wash and soak the rice: Rinse the basmati rice several times until the water runs mostly clear. Soak it in salted water for 30 minutes.
- Prepare the dried fruits: In a small bowl, soak the raisins, cranberries, and chopped apricots in warm water for about 10 minutes. Drain well.
- Cook the onion: Heat 1½ tbsp oil or ghee in a large pan over medium heat. Add the sliced onion and cook until golden brown and caramelized.
- Add spices and fruits: Add cinnamon, cumin, cardamom, turmeric, and the dried fruits. Stir for 2–3 minutes. Add sugar and orange zest, then remove from the heat.
- Parboil the rice: Bring a large pot of salted water to a boil. Drain the soaked rice and add it to the boiling water. Cook for about 5–7 minutes, until the outside is tender but the center remains slightly firm. Drain.
- Create the rice layers: Add the remaining oil or ghee to the bottom of the pot. You can place thin slices of potato or pieces of flatbread on the bottom for a crispy tahdig, if desired.
- Steam the rice: Add a layer of rice, followed by some of the fruit and onion mixture. Continue layering until everything is used. Drizzle rose water and optional saffron over the top.
- Cook: Cover the pot with a clean kitchen towel and lid. Cook over low heat for 30–35 minutes, allowing the rice to steam and become fluffy.
- Add the nuts: Lightly toast the almonds and pistachios in a dry pan. Gently fluff the rice and mix in some of the nuts, reserving some for garnish.
- Serve: Transfer the jeweled rice to a serving platter and garnish with the remaining nuts, dried fruit, and caramelized onions.
Notes
For the most vibrant presentation, keep the colorful dried fruits and nuts partially separate rather than mixing everything into the rice. This creates the beautiful “jewels” effect that gives the dish its name.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
Keywords: Javaher Polow recipe, Persian jewel rice, homemade Persian jeweled rice