This lovely, Persian-style jeweled rice dish serves a crowd and will delight and impress everyone that tries it. Best of all, this dazzling beauty is a lot easier to make than you think and will make the perfect addition to any table.
As many of you may know, I was born and raised in the Dominican Republic, a country where festive dishes almost always include rice. The same can be said for the Middle East, in this case Iran, where this magnificent recipe comes from. Served at weddings and other festive occasions, this Persian-style jeweled rice is unquestionably a show-stopper that should take center stage at your next celebratory meal.
About The Recipe
Persian jeweled rice, also known as javaher polow, gets its name from the colourful dried fruits and nuts that resemble little gems as they sparkle throughout the dish. The original recipe, though completely worth the effort, is quite laborious and time-consuming. It calls for making candied orange peel and slivered carrots, as well as other steps to ensure the rice comes out with the prized hard crust at the bottom. It is deliciously fragrant and filled with flavours and textures that delight everyone that has the privilege to try it.
If you have the time for the hours-long project, you can give this recipe here a go. I don’t think you’ll regret it. But for a dish that is just as visually stunning and delicious, I created this simpler version with guidance from Ottolenghi’s saffron rice recipe from his cookbook Jerusalem: A Cookbook. The process is a lot faster and easier, yet there is no sacrifice on flavour.
This absolutely gorgeous, saffron-tinted dish will be perfect for the holidays or for a special Sunday dinner. After just a bit of prep you end up with a wonderfully textured, rainbow-coloured rice dish with flavours that are out of this world.
You will likely still need to make a trip to the grocery store to make this dish. But depending on where you live, most well-stocked supermarkets should have everything you need. Otherwise, a quick stop at any Middle Eastern store will be very worth the effort to get everything you need.
Ingredients And Notes
- Basmati Rice: If possible, buy a long-grain Basmati rice that is from India. I recently purchased this brand at a Middle Eastern store and I really love it.
- Onion: Not all recipes for jewel rice call for onion but this is more of a pilaf-style rice so I like to include it.
- Butter: For sautéing the onions and toasting the nuts. Ghee would be ideal here but if you want to keep the dish vegan, go ahead and use olive oil.
- Dried Fruit: Dried barberries are tart-sweet and an essential ingredient in Iranian jeweled rice. They can be hard to find but they are so delicious and really worth seeking out. If you can’t find them you can use dried cranberries or currants. Golden raisins are another ingredient typically found in jeweled rice. They contribute a gentle sweetness that I feel is essential to the dish. If you really dislike raisins, you can substitute with cranberries, dried cherries, or even better, finely diced dried apricots.
- Nuts: Slivered almonds and chopped pistachios are the nuts of choice for most jeweled rice recipes. I am not sure I would use any other nut here but you could just use one of the two, if you wish. I don’t bother toasting the pistachios since I buy the shelled, pre-toasted ones for convenience.
- Saffron: I know saffron can be expensive but for this recipe it is really worth the splurge. Some recipes will call for turmeric instead but I really don’t recommend it—the dish will end up with a completely different flavour profile.
- Spices: Here I used ground cardamom, ground cumin, and ground cinnamon. Go ahead and use small amounts of whole spices, if you wish. Just make sure you lightly toast them first.
- Orange Peel: This jeweled rice includes fresh orange peel that is sliced into very thin matchsticks. Though I don’t candy the peel, I find the citrusy flavour essential for this dish.
- Carrot: Just like the orange peel, carrot matchsticks are typically candied in an authentic Persian jewel rice. I skip the candy method but keep the carrots which are delicious in this rice.
- Pomegranate seeds: A sprinkle of pomegranate seeds over the finished dish is optional but oh-so-pretty this time of year. I also love the occasional pop of tang you get each time you bite into one.
How To Make Persian-style Jeweled Rice
While this may not be the quickest rice dish you’ve ever made, the process is pretty straightforward and the result is well worth the extra bit of effort.
- First, rinse the rice. Though not completely essential, I highly recommended you soak the rinsed basmati rice for 15-30 minutes, 2 hours is best. If you don’t have time to soak it, rinse it well and let it sit in hot water until ready to use. Even a 15 minute soak will be helpful.
- Next, add the raisins and barberries to a bowl and cover with room temperature water for 10-15 minutes. In a separate small bowl, make the saffron water so it has time to bloom; crumble 1 teaspoon saffron threads into the bowl and mix with 2 tablespoons of hot water. Allow it to steep until ready to use.
- Melt the butter in a large skillet over medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, until onion starts to soften, about 4 minutes. Stir in the carrots and orange peel and cook for 2 minutes more, stirring occasionally.
- Meanwhile, drain the raisins and barberries. Remove about 3 tablespoons of the barberries and raisins and set aside. Add the rest to the pan.
- Drain the soaked rice well. Add it to the pan along with the spices and toss to coat the grains in the fat.
- Pour in 3 cups of boiling, or very hot water, and 1 teaspoon salt. Bring to a boil, give everything a last stir and cover tightly. Lower the heat to low and cook undisturbed for 15 minutes. Remove from heat, leaving the pan covered and let sit for another 15 minutes.
- While the rice cooks, melt 1 tablespoon butter in a small skillet over medium heat. Add the almonds and cook, stirring often, until golden, 3 to 4 minutes. Remove pan from heat and stir in the reserved barberries and raisins.
- Uncover rice and drizzle the saffron water over the top. Gently fluff and stir the rice so the saffron tints some of the rice grains but not all turn yellow. Transfer to a large serving platter and garnish with nut mixture and pomegranate seeds, if using.
Tips
Bloom the saffron. The longer the saffron sits in water, the more the colour will intensify.
Use an Indian basmati rice. Using Basmati rice from India which has long grains and a beautiful aroma will ensure this dish is a complete success.
Soak the rice. Though not essential, soaking the rice for at least half an hour (or up to overnight) before cooking it will make it extra light and fluffy.
Add boiling water to the rice. When adding the water to the rice, it is best to use boiling water which will help the rice grains maintain their long shape. You can use hot water, if that is easier.
Avoid overmixing the rice. Once you add the saffron water, don’t mix the rice too much, if possible. Having a mix of tinted and untied rice grains adds interest and visual appeal to the dish.
What To Serve With Persian-Style Rice
Though filled with beautiful aromas, this rice dish is gently spiced so it will work with just about any main you serve it with.
Try it with stews, roasted chicken, kebabs, fish, or roasted veggies.
Storing Suggestions
This Persian-style jewel rice is best enjoyed as soon as you make it but it is almost as good even days after you make it. Leftovers make a great lunch and even better if you top with a fried egg — yum!
- To store: Jeweled rice will keep well in an airtight container in the fridge for up to 5 days.
- Reheat: For best results I like to reheat the rice on the stovetop. Add a few splashes of water to a skillet and reheat rice over medium heat, covered, until warmed through. Top with a few more handfuls of toasted nuts and dried fruit, if possible.
More Rice Recipes To Try
- One-pot Rice and Beans
- Wild Rice Citrus Salad with Persimmons
- Moro de Habichuelas Negras (One-pot Rice and Beans)
Persian-Style Jeweled Rice
Ingredients
- 2 cups basmati rice washed and rinsed well
- 1/2 cup golden raisins
- 1/2 cup barberries or dried cranberries
- 1 teaspoon saffron threads, crushed and steeped in 3 tablespoons of hot water
- 3 Tablespoons butter, divided
- 1 medium yellow onion diced
- 2 medium carrots, peeled and cut into 2-inch long matchsticks
- peel of 1 orange, finely julienned (*see notes)
- 1/2 teaspoon cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cumin
- 3 cups boiling water
- teaspoon Kosher salt
- 1/2 cup slivered almonds
- 1/2 cup shelled, toasted pistachios
- seeds of 1 pomegranate for garnish (optional)
Instructions
- Rinse the rice then soak for at least 15 minutes (**see notes).
- Add the raisins and barberries to a bowl and cover with hot water for 10-15 minutes.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, until onion starts to soften, about 4 minutes. Stir in the carrots and orange peel and cook for 2 minutes more, stirring occasionally.
- Meanwhile, drain the raisins and barberries. Remove about 3 tablespoons of the barberries and raisins and set aside. Add the rest to the pan.
- Drain the soaked rice well. Add it to the pan along with the cinnamon, cardamom, and cumin and toss to coat the grains in the fat.
- Pour in the 3 cups of boiling, or very hot water, and 1 teaspoon salt. Bring to a boil, give everything a last stir and cover tightly. Lower the heat to low and cook undisturbed for 15 minutes. Remove from heat, leaving the pan covered and let sit for another 15 minutes.
- While the rice cooks, melt remaining tablespoon butter in a small skillet over medium heat. Add the almonds and cook, stirring often, until golden, 3 to 4 minutes. Remove pan from heat and stir in the reserved barberries and raisins.
- Uncover rice and drizzle the saffron water over the top. Gently fluff and stir the rice so the saffron tints some of the rice grains but not all turn yellow. Transfer to a large serving platter and garnish with nut mixture and pomegranate seeds, if using.
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