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Persian Jeweled Rice (Javaher Polow)
This recipe is free until September 20, 2023. 12 WEEKS FOR $1 TO ACCESS EVERY MILK STREET RECIPE. Learn More.
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
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1
teaspoon saffron threads
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4
tablespoons (½ stick) salted butter
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2
medium yellow onions, halved and thinly sliced
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Kosher salt and ground black pepper
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2
cups basmati rice, rinsed and drained
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2
teaspoons ground cumin
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1¾
teaspoons ground cardamom
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2
medium carrots, peeled and shredded on the large holes of a box grater (about 1 cup)
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1
cup dried cranberries
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1
teaspoon finely grated orange zest
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½
cup shelled pistachios, chopped, divided
Directions
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01In 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.
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02In a 12-inch skillet over medium, melt the butter. Add the onions and 1 teaspoon salt, then cook, stirring occasionally, until softened and light golden brown, 10 to 12 minutes. Stir in the rice, cumin, cardamom, ½ 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.
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03Fluff 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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Reviews
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.
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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.