persian jeweled rice

Javaher Polow

Persian Jeweled Rice

Javaher Polow

Several cultures have a version of jeweled rice, each of them using the spices of their cuisine and a variety of “jewels.” Here’s the one that’s popular in Iran.

Javaher Polow is a spectacular dish that’s usually reserved for special occasions. Yes, it’s a bit fiddly, but it’s so worth it. You can “candy” the orange peel and carrot in advance. I recommend using organic oranges—I always do when I’ll be eating the peel.

You can get barberries here. If you can’t procure them, just leave them out.

Bearing in mind that you can’t get more out of a dish than you put into it, it’s important to use a top-quality basmati rice. All rice is not the same. I have at least six different kinds of rice in my pantry at any given time—each of which is for a different application (none of them are instant rice). In this dish, only the highest quality basmati rice will do. I really like this one. It’s been aged, which makes it exceptionally aromatic and tasty.

Also, I highly recommend using salted butter for this. I rarely use it, but in this dish, it produces the perfect level of saltiness.

Ingredients:

  • 2 organic oranges

  • 1 large fat carrot

  • 3 cups basmati rice

  • ½ cup dried barberries or tart dried cherries, or both 

  • ½ cup pomegranate arils

  • ½ cup currants or raisins

  • 1 large onion, sliced thinly

  • ¾ cup blanched whole or slivered almonds

  • ¾ cup pistachios

  • 1/2 teaspoon saffron dissolved in 1 cup water

  • 10 (+2) tablespoons butter (or vegan butter for a pareve dish)

  • 2 tablespoons yogurt (leave out for a pareve dish)

  • dried rose petals for garnish

    For the Advieh (spice blend):

    2 tablespoons dried rose petals


    2 tablespoons cinnamon


    1 teaspoon whole allspice berries

    2 tablespoons cardamom seeds

    1 tablespoon whole cumin seeds

    1 teaspoon whole fennel seeds

Method:

  • Make the advieh and reserve. *Directions below

  • Put the saffron into a small bowl and cover it with ½ cup very warm water. Let it stand. The water will turn a golden red and be very fragrant.

  • Using a vegetable peeler, remove the rind of the oranges in long strips, avoiding the bitter white pith. Here’s how to get the bitterness out of those orange peels: In a small saucepan combine the orange rind with 3 cups water, bring it to a boil, and then strain them.

  • Cut the peels into matchsticks. If you have any pith remaining on your peels, you can scrape it off with a sharp paring knife. Set the orange strips aside.

  • Peel the carrot and discard the peels. Then, continue to peel the carrot to obtain long, flat carrot strips. Keep turning the carrot a quarter way after each swipe of the peeler. You can also use a mandoline for this.

  • Julienne the carrot strips, cutting the slices into matchsticks. These will stand out on the rice like tiny orange jewels. If you want to get really fancy, you could also cut them in diamond shapes—then they’d really look like jewels!

  • In a small saucepan, combine one cup sugar with one cup water. Bring it to a boil and then add both the orange strips and the carrot strips. Boil them gently for 10 minutes, then strain them, spread them out on a sheet of parchment, and set them aside.

  • Don’t skip this step: Wash the rice—put your rice into a large bowl and fill it with water, at least 6 cups. Swirl the rice around with your hand to release some of the starch. Then strain the rice. You’ll notice that the water you strain off has a milky appearance. Repeat 2 times more.

  • Fill a pot with water, salt the water, and bring it to a boil. Add the rice and simmer it, uncovered, for 5 minutes. Stir the pot to ensure that the grains are fully separated, then strain the rice and set it aside.

  • Melt 2—3 tablespoons butter in a larg-ish pot, such as a Dutch oven. Make sure it has a tight-fitting lid. This may seem like a lot of butter, but it’s critical that the bottom of the pot be covered because it will help crisp the rice crust and keep it from sticking. When the butter has melted, take the pot off the heat.

  • In a small bowl, combine about 1/3 cup (or enough to thinly cover the bottom of the pot) of the partly boiled rice with the yogurt (if using) and stir in a drop of saffron water. Spread this mixture in an even layer on the bottom of the pot, over the melted butter. Return the pot to the stove and cook, undisturbed, for 5—8 minutes to create a delicious golden crust. This is called the tah-dig, the most coveted part of the dish, the mark of all fine Persian rice dishes.

  • Now we’ll build the mountain—(follow my math here!) Cover the rice-yogurt layer with 1 fourth of the remaining rice. Evenly sprinkle about 1 third of the candied orange and carrots over the rice. Sprinkle a bit of advieh on top, and add a third of the remaining rice. Add half of the remaining candied orange and carrot, add another light sprinkling of advieh, and then half of the rice that still remains. Add the rest of the carrot/orange strips, anothe sprinkling of spices, and finish with the rest of the rice.

  • Try to shape the rice into a pyramid as you build the pot.

  • Pour the rest of the 10 tablespoons of melted butter over the rice mountain and add a generous amount of advieh over the top. Gently pour the saffron water, plus another 1/2 cup water, over the rice. Cover tightly, using a dish towel wrapped all around the top of the pot to prevent any leakage of steam. Cook over very low heat for about 30 minutes. Do not lift the lid during this time.

    While the rice finishes cooking, prepare the garnish:

  • In a medium bowl, set the barberries and currants or raisins to soak in 2 cups of warm water for 20 minutes.

  • Preheat your oven to 350°.

  • Melt the 2 extra tablespoons of butter in a skillet. Add the onion slices and sauté them in the butter until soft and golden brown.

  • Strain the barberries and currents or raisins, add them to the skillet, and cook for one more minute. Reserve.

  • Place the almonds and pistachios on a baking sheet and toast them for about 10-15 minutes. Keep a constant eye on them, as nuts are easily burned.          

  • Prepare a large round serving dish. If possible, use one of of Persian or Arabic design. I love, love, love this one. But feel free to use what you have. What’s most important is what’s on the dish.

  • Pile the rice in a nice mound on the center of the plate, being careful not to destroy the crust on the bottom of the pot. Then, remove the crust in pieces and scatter them over the top of the rice.

    (Some people like to turn out the rice by inverting the pot over the serving dish.)

    Garnish:

    What makes this rice so spectacular (in addition to the amazing taste) is its presentation. Be sure to pile your rice in a nice mound.

  • Artfully scatter the sauteed onion-fruit mixture over the top.

  • Do the same with the pomegranate arils.

  • Make a nice ring of almonds and pistachios around the base of the mountain.

  • Strategically arrange the pieces of tah-dig.

  • Finish the presentation with rose petals.

*Advieh

Persian spice mix (3 ways)

  1. You can buy advieh, but when it’s freshly made from scratch it’s at its most potent.

  2. It’s not difficult to grind your own spices if you have a spice grinder, and the flavor and aroma is so much more intense than buying pre-ground. Mine is just a coffee grinder that’s only used for spices.  In a pinch, you can use a grinder that you use for coffee. Just be sure to clean it very thoroughly before and after grinding spices.

  3. If you’re really rushing, you can make a perfectly respectable advieh with purchased ground spices.

To make approximately ½ cup advieh you will need:

  • 2 tablespoons dried rose petals


  • 2 tablespoons cinnamon


  • 1 teaspoon whole allspice berries

  • 2 tablespoons cardamom seeds

  • 1 tablespoon whole cumin seeds

  • 1 teaspoon whole fennel seeds

Grind together the rose petals, cinnamon, allspice, and cardamom to a fine powder. Stir in the whole cumin and fennel seeds.