Javaher Polow (Persian Jeweled Rice)

Recipe by COOKGIRl
MAKE IT SHINE! ADD YOUR PHOTO
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
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DIRECTIONS

  • Begin by preparing Basmati Polow (Recipe #253159) and set aside.
  • Place the slivered orange slices in a saucepan and cover with water.
  • Bring to a boil, drain to remove bitter taste.
  • Place the orange peel, carrots and sugar in a saucepan. Add 1 cup water, cover and simmer 15 minutes. Drain and set aside.
  • Soak the barberries by placing them in a colander fitted inside a large bowl full of cold water. Soak 20 minutes.
  • Remove colander from bowl, run berries under cold water. Drain and set aside.
  • 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.
  • Add the drained barberries and raisins. Cook for *only* 2 minutes because barberries burn easily! Remove from heat; set aside.
  • You, Dear cook, have two options for serving the polow, (assuming your rice is prepared):
  • Option 1: Mix the rice and barberry mixture with the orange peel mixture. Stir in the advieh and the nuts. Serve yogurt on side.
  • Option 2: Layer the rice, barberry mixture and orange peel mixture. Sprinkle nuts on top. Serve yogurt on side.
  • I prefer Option 2. Your choice!
  • Cooking time includes preparing the saffron rice.
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