Javaher Polow (Persian Jeweled Rice)

“From a local source. A time consuming recipe but well worth the effort. Note: this is intended to be served with my Saffron Steamed Basmati Rice (Persian Polow) . For festive occasions!”
READY IN:
1hr 55mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 1 cup finely slivered orange peel
  • 2 medium carrots, peeled and cut into thin strips
  • 12 cup sugar
  • 1 cup dried barberries, cleaned and drained
  • 1 medium yellow onion, sliced
  • 4 tablespoons grapeseed oil, divided
  • 12 cup raisins
  • 1 teaspoon persian advieh mixed spice (see Advieh)
  • 2 tablespoons slivered almonds
  • 2 tablespoons slivered pistachios
  • plain yogurt, drained, for garnish

Directions

  1. Begin by preparing Basmati Polow (Recipe #253159) and set aside.
  2. Place the slivered orange slices in a saucepan and cover with water.
  3. Bring to a boil, drain to remove bitter taste.
  4. Place the orange peel, carrots and sugar in a saucepan. Add 1 cup water, cover and simmer 15 minutes. Drain and set aside.
  5. Soak the barberries by placing them in a colander fitted inside a large bowl full of cold water. Soak 20 minutes.
  6. Remove colander from bowl, run berries under cold water. Drain and set aside.
  7. In a large non-stick pan over medium heat sautè the sliced onion in 2 tablespoons of grapeseed oil until the onions are translucent and soft.
  8. Add the drained barberries and raisins. Cook for *only* 2 minutes because barberries burn easily! Remove from heat; set aside.
  9. You, Dear cook, have two options for serving the polow, (assuming your rice is prepared):.
  10. Option 1: Mix the rice and barberry mixture with the orange peel mixture. Stir in the advieh and the nuts. Serve yogurt on side.
  11. Option 2: Layer the rice, barberry mixture and orange peel mixture. Sprinkle nuts on top. Serve yogurt on side.
  12. I prefer Option 2. Your choice!
  13. Cooking time includes preparing the saffron rice.

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