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Persian Jeweled Rice (Javaher Polow)

4 Servings

55 minutes 20 minutes active

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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.




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



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Dennis D.
February 26, 2023
Great rice; different opinions
My wife and I both really liked this rice - she because it had a variety of textures, flavors and colors, and dryness. I agree, but would have liked a bit more moisture and orange flavor. Still, a very good rice combination.
Michele R.

A much simpler version of the Persian jeweled rice recipe we usually prepare and equally as delicious. Only note would be to try to find dried barberries to use instead of dried cranberries here. They are pretty easy to source at Arabic markets these days or search online. They are a little more tart and we think they make this even better. (Rinse them well before using.) And we like to mix them up in equal parts with small dice of dried apricots and golden raisins. (1/3C of each) This recipe is easy to cut in half (we did that once) but leftovers are good too.

Amy J.

Lovely recipe. Not only beautiful to look at but delicious as well and somewhat unexpected as a side dish.

Diana L.

It was really good (I only did one change. I put 1/4 teaspoon of cardamom). I make a similar recipe called "plov" (from Baku, Azerbaijan). It has dried apricots, golden raisins, and chestnuts and its paired with cooked lamb or beef.