Persian Jewelled Rice, known as javaher polow in Iran, is a stunning rice dish made with saffron, dried fruits, and nuts. Its name comes from the bright colors that resemble scattered gems—orange peel, ruby-red barberries, emerald pistachios, and golden saffron. Traditionally served at weddings and celebrations, this dish is as much about presentation as it is about taste. Light, fluffy rice is layered with sweet and tart mix-ins for a balance of flavor and texture. This recipe serves 6 and pairs well with lamb, chicken, or served on its own.
Ingredients
For the rice:
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2 cups basmati rice
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Salt
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2 tablespoons plain yogurt
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2 tablespoons vegetable oil or melted butter
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A pinch of ground saffron soaked in 2 tablespoons hot water
For the toppings (the “jewels”):
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¼ cup slivered almonds
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¼ cup slivered pistachios
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¼ cup dried barberries (zereshk) or dried cranberries
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¼ cup thinly sliced orange peel (candied or blanched and sautéed)
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2 tablespoons sugar
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2 tablespoons butter
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¼ teaspoon ground cinnamon (optional)
Preparing the Rice
Rinse the basmati rice several times until the water runs clear. Soak it in salted water for at least 1 hour.
Bring a large pot of water to a boil. Drain the rice and add it to the boiling water. Cook for about 5–6 minutes, until the grains are just soft but still have a bite. Drain and rinse with cold water to stop the cooking.
In the same pot, mix the yogurt, oil, and 1 tablespoon of the saffron water. Add one scoop of the rice and spread it across the bottom—this helps create a crispy tahdig crust. Gently spoon the rest of the rice over it, shaping it into a mound. Use the handle of a spoon to poke a few holes through to let steam escape.
Wrap the pot lid in a clean towel and place it on top. Steam the rice over low heat for about 40–45 minutes.
Preparing the Jewelled Toppings
While the rice steams, melt butter in a small pan over medium heat. Add the orange peel and sugar. Cook for 2–3 minutes until glossy. Add the barberries and cook for another minute (they burn easily, so keep the heat low). Stir in the cinnamon if using.
In a separate dry pan, lightly toast the almonds and pistachios for a minute or two, just until fragrant.
Finishing the Rice
Once the rice is cooked, gently spoon it onto a serving platter, saving the tahdig to serve on the side or on top.
Sprinkle the saffron water over parts of the rice to create golden streaks. Scatter the cooked orange peel, barberries, almonds, and pistachios over the top.
Serving
Serve warm with meat, yogurt, or on its own. Each spoonful offers a mix of textures: soft rice, crunchy nuts, and chewy sweet-tart fruits.
Persian Jewelled Rice with Saffron is a dish that turns an everyday ingredient into something elegant and celebratory—bright in both flavor and color. It’s food that looks as joyful as it tastes.
