Stunning Javaher Polow - Persian Jewelled Rice

Name: Stunning Javaher Polow - Persian Jewelled Rice
Prep time: 25 min
Cook time: 57 min
Total time: 1 h 22 min
Yield: 6 serving(s)
Ingredients: 3 cups basmati rice; 2 organic oranges; 1 large carrot; 1 cup dried barberries or 1 cup pomegranate seeds; 1/2 cup raisins; 1 onion; 1 cup blanched whole almond (or 1 cup almonds and pistachios); 2 teaspoons cinnamon; 1 teaspoon cumin seed; 2 easpoons dried rosebuds; 3 teapoons green cardamom pods; 1/2 teaspoon saffron (diluted in 1 glass water); 150 g butter; 2 tablespoons yoghurt; 3 rose petals (to garnish)

Submitted by Um Safia

"Javaher Polow is one of the most famous Persian dishes in the world. It is absolutely stunning to look at - so much so that you might even feel a bit guilty eating it! There are a few stages to making this rice but honestly it isn't difficult & is well worth the effort."

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Ready In:: 1hr 22mins
Ingredients:: 15
Serves:: 6

ingredients

3 cups basmati rice
2 organic oranges
1 large carrot
1 cup dried barberries or 1 cup pomegranate seeds
¹⁄₂ cup raisins
1 onion
1 cup blanched whole almond (or 1 cup almonds and pistachios)
2 teaspoons cinnamon
1 teaspoon cumin seed
2 easpoons dried rosebuds
3 teapoons green cardamom pods
¹⁄₂ teaspoon saffron (diluted in 1 glass water)
150 g butter
2 tablespoons yoghurt
3 rose petals (to garnish)

directions

Cut the rind of the oranges in long strips, avoid the white pith.
Peel a large carrot and continue to peel the flesh to obtain long, flat carrot strips. You can also use a very flat knife with a very steady hand or a mandoline.
Julienne the orange strips - cut sideways into tiny sticks. These will stand out on the rice like tiny orange jewels. You could also cut them in diamond shapes - that would be in the dish's spirit.
In a small saucepan combine the orange rind with 3 cups water and bring to a boil. Strain. This step helps getting rid of the rind's bitterness.
Combine one cup sugar with one cup water (picture), bring to a boil and add both orange rind and carrot strips. Boil gently for 10 minutes, strain and reserve. This process partially candies the orange and carrot.
Jeweled rice called has to be made with the magical spice mix called advieh. For this recope, make it fresh by grinding the cinnamon, cumin seeds, dried rosebuds & green cardamom pods (seeds only - remove the husk).
Wash the rice in twice its volume in water, wash and strain. Do this as many times as needed for the water to be totally transparent.
Boil the rice in salted water until it softens but remains slightly crunchy, 9-12 minutes. Stir to ensure grains are fully separated, strain and reserve.
Melt 2 tbsp butter in a large pan with a tight fitting lid. This is important as it will prevent the rice crust from sticking - add more rather than less. Mix 4 tbsp of the partly boiled rice with 1 tbsp yoghurt and a drop of saffron water. Spread this mixture in a layer at the bottom. It will turn into a delicious golden crust, the hallmark of Persian rice dishes.
Cover the rice-yoghurt layer with two ladles of rice and add a fourth of the orange-carrot strips. Sprinkle some advieh (the spice mix) on top, and add another layer of rice and continue like before until you run out of ingredients. Try to shape the rice into a hill inside the pan so it will have room to expand.
Add a generous amount of advieh on top and pour the rest of the melted butter and saffron water and half a cup water. Cover tightly, possibly using a towel wrapped all around the top of the pot to prevent any leakage. Cook over low heat for about 45 minutes.
While the rice finishes cooking, prepare the garnish.
Soak 1 cup barberries and half a cup raisins into 2 cups warm water for 20 minutes. Thinly slice an onion and gently fry it in 2 tbs/25 gr butter until soft and brown.
Add the strained barberries and raisins and cook for one more minute. Reserve.
On a baking tray place the almonds and, if you want, the pistachios. Toast for about 10-15 minutes at 180°C while watching them continually. Nuts are easily overtoasted! Alternatively, you can gently fry them in a non-stick pan with a little oil or no oil.
Prepare a large serving platter, if possible of Persian or at least Arab origin. Carefully pile the rice in a nicely shaped mound and garnish with the Berberis/pomegranite -raisin-onion mixture and nuts.
Scatter a few rose petals over the top & serve.
Note: A good deal of what makes this dish royal is its presentation. Be careful when laying the berberis on top and take some time to make a nice ring of nuts all around the rice. The rice at the bottom of the pot will form a delicious golden crust, crunchy and flavored with saffron. This is the part Persians all desire, they call it tah-dig. Scrape it and serve one piece on each plate.

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Reviews

Do not make this recipe. Not worth the preparation time. I have eaten javaher polow before. This is not it. Too much advieha. Instructions are off. Cook time is off. Leave it alone. Research other Persian rice recipes. Blah!

biancat410

RECIPE SUBMITTED BY

Um Safia

ABOVE: My eldest, Talha with his 'Zaar Star! I'm 29 years old and have been cooking since I was old enough to wield a wooden spoon! My Mum is a fantastic cook and both my Grandmas were great cooks too. I've also had the pleasure of working in two commercial kitchens - one which I ran and the other I was second chef of. You can find me lurking in the NA*ME (North Africa / Middle East) Forum where I am a host: http://www.recipezaar.com/bb/viewforum.zsp?f=59 and also in the Cooking for Kids Forum where I am co-host: http://www.recipezaar.com/bb/viewforum.zsp?f=34 <style>body { background: url(http://i714.photobucket.com/albums/ww141/Um_Safia/seamless%20tiles/seamlesstile1.jpg);background-repeat: repeat; }</style> I am fortunate enough to have 2 children of my own now and enjoy cooking with my eldest who is almost 8 years old. My daughter is almost 3 & has now started joining me in the kitchen & 'helping'. She likes to stand on a chair next to me, give instructions & stir. We eat food from all over the world but my husband prefers it like 'mama used to make' or in his case ''like yemma makes it'' as he is Algerian! We are currently living in the UK after living in Algeria for a while. You will notice that I have posted quite a few Algerian classics. If I had the time and the money, I would spend all day every day trying new recipes! My husband has a 'recipe score' which is this: 1: "Add it to your recipe book - I loved it and wanna eat this again soon!" 2: "Interesting....I will enjoy eating this again." 3: "I cleared my plate but don't expect me to eat this again...ever." However, I rate 'Zaar recipes the by the 'Zaar standard, so don't worry. Oh and fyi, I have a problem being negative so will probably NEVER give a rating less that 4*!!! Other than cooking, I love anything arty-crafty and enjoy painting when I get the chance, which is rarely these days. 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