Persian Jeweled Rice (Javaher Polow) | Christopher Kimball’s Milk Street

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Pistachios, saffron and cranberries add color to a beloved Iranian rice dish
Milk Street Bowtie Persian Jeweled Rice (Javaher Polow)

Persian Jeweled Rice (Javaher Polow)

55 minutes 20 minutes active

Persian Jeweled Rice (Javaher Polow)

Free

This rice pilaf is named for the colorful dried fruits and nuts that embellish the saffron-tinted basmati rice. Traditionally, jeweled rice is a labor-intensive dish; we've created a simplified version that's visually stunning as well as richly, deeply flavorful. We almost always toast nuts to enhance their flavor and texture, but here raw pistachios are best, as they are more vivid in color and subtler in flavor than toasted or roasted.

4

Servings

Tip

Don't forget to rinse and drain the rice. Rinsing removes excess starch so the grains cook up fluffy and light.

55 minutes

20 minutes active

1 teaspoon saffron threads
4 tablespoons (½ stick) salted butter
2 medium yellow onions, halved and thinly sliced
Kosher salt and ground black pepper
2 cups basmati rice, rinsed and drained
2 teaspoons ground cumin
1 3/4 teaspoons ground cardamom
2 medium carrots, peeled and shredded on the large holes of a box grater (about 1 cup)
1 cup dried cranberries
1 teaspoon finely grated orange zest
1/2 cup shelled pistachios, chopped, divided
Ingredients
  • 1
  • 4

    tablespoons (½ stick) salted butter

  • 2

    medium yellow onions, halved and thinly sliced

  • Kosher salt and ground black pepper

  • 2

    cups basmati rice, rinsed and drained

  • 2

    teaspoons ground cumin

  • teaspoons ground cardamom

  • 2

    medium carrots, peeled and shredded on the large holes of a box grater (about 1 cup)

  • 1

    cup dried cranberries

  • 1

    teaspoon finely grated orange zest

  • ½

    cup shelled pistachios, chopped, divided

.
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Persian Jeweled Rice (Javaher Polow)

Get Ready to Cook

4

Servings

55 minutes

20 minutes active

Tip

Don't forget to rinse and drain the rice. Rinsing removes excess starch so the grains cook up fluffy and light.

Ingredients
  • 1
  • 4

    tablespoons (½ stick) salted butter

  • 2

    medium yellow onions, halved and thinly sliced

  • Kosher salt and ground black pepper

  • 2

    cups basmati rice, rinsed and drained

  • 2

    teaspoons ground cumin

  • teaspoons ground cardamom

  • 2

    medium carrots, peeled and shredded on the large holes of a box grater (about 1 cup)

  • 1

    cup dried cranberries

  • 1

    teaspoon finely grated orange zest

  • ½

    cup shelled pistachios, chopped, divided

Step 1 of 3

Steep the saffron

1
teaspoon saffron threads

In a small microwave-safe bowl, combine the saffron with 2 ⅔ cups water. Microwave on high until the water has taken on a yellow hue, about 1 minute; set aside.

Step 2 of 3

Stir together the spices and simmer the rice

4
tablespoons (½ stick) salted butter
2
medium yellow onions, halved and thinly sliced
Kosher salt and ground black pepper
2
cups basmati rice, rinsed and drained
2
teaspoons ground cumin
teaspoons ground cardamom
2
medium carrots, peeled and shredded on the large holes of a box grater (about 1 cup)
1
cup dried cranberries

In a 12-inch skillet over medium, melt the butter. Add the onions and 2 teaspoons salt, then cook, stirring occasionally, until softened and light golden brown, 10 to 12 minutes.


Stir in the rice, cumin, cardamom, 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring frequently, until the grains are lightly browned and no longer translucent, 4 to 7 minutes.


Stir in the saffron water, the carrots and cranberries. Bring to a boil over medium-high, then cover, reduce to low, and cook until the rice has absorbed the liquid and the carrots are tender, 25 to 30 minutes.

Step 3 of 3

Fluff the rice

1
teaspoon finely grated orange zest
½
cup shelled pistachios, chopped, divided

Fluff the rice with a fork, then stir in the orange zest and ¼ cup of pistachios. Taste and season with salt and pepper. Transfer to a shallow bowl and sprinkle with the remaining ¼ cup pistachios.

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