PERSIAN JEWELLED RICE
This Persian Jewelled rice dish is a real celebration of taste and aroma also known as Javaher Polo. The dish honours rice as an ancient staple and is a showcase of delicious aromas starting with Basmati with gemstone colours of saffron, orange peel of gold, barberries of rubies, pistachios of emeralds and almonds of pearls.
Provided by Tilda Kitchen
Categories Nuts, Dinner, Lunch, Persian, 91 - 120 Minutes, Medium, Vegetarian
Time 30m
Yield Serves 4
Number Of Ingredients 18
Steps:
- Mix the saffron threads into a 4 tsps of hot water, Set aside.
- Soak the rice for 30 minutes in cold water. Rinse the rice thoroughly when you drain it and set aside.
- Melt the butter in a large skillet and saute the fennel and cumin seeds until they are fragrant, just a minute or two. Add the cinnamon, cardamom and allspice and stir to combine. Add the onion and saute over low heat until the onion is softened, about 10 minutes.
- Add in the rice and saute it for a minute or 2 with the spices and onion.
- To 1 litre of water add the bay leaves and lemon rind. Stir to combine, season with salt and fresh cracked black pepper.
- Add in the fruit and nuts, stir to combine, and cover the skillet with a tight fitting lid. Cook on low to medium heat for about 8 minutes, then turn off the heat and let it sit, covered to let it steam dry. Add the saffron water in swirls and let this sit for another 10 minutes.
- When the rice is done, fluff it, remove the bay leaves, and spoon onto a large platter. Scatter the pomegranate seeds on top to garnish.
DAVID TANIS'S PERSIAN JEWELED RICE
This dish is called jeweled rice because it is golden and glistening, laced with butter and spices and piled with nuts and gem-colored fruits. In Iran, it is typically served at weddings or other celebrations. Great platters of it appear at banquets. It also goes beautifully with a weeknight roast chicken. You will probably need to do a little shopping to make this traditional dish. But it is well worth it, and most good supermarkets can supply what you require.
Provided by David Tanis
Categories dinner, side dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Rinse the rice several times in cold water until the water runs clear. Drain. Bring 3 quarts water to a boil in a large pot with 2 tablespoons kosher salt. Add the rinsed rice and boil, stirring occasionally, for 5 minutes, then drain well in a colander.
- Heat 1 tablespoon butter in a small skillet over medium heat. Add the onion, season lightly with salt and cook until softened and lightly colored, 4 to 5 minutes. Moisten with 1 tablespoon saffron water and stir in the cinnamon, cardamom, allspice, black pepper and cumin. Cook for 1 minute more. Stir in the apricots, raisins (or currants) and barberries (or cherries or cranberries).
- Melt 4 tablespoons butter in a heavy-bottomed enamel or nonstick Dutch oven over medium heat. Spread half the par-cooked rice over the bottom of the pot. Spoon over the onion-fruit mixture, then the remaining rice. Leave the pot on the flame, uncovered, for 5 to 8 minutes to gently brown the rice. (Do not stir or move the rice - you will need to rely on your nose to tell if the rice has browned.)
- Drizzle the remaining saffron water over the rice and put on the lid. Adjust the heat to very low and leave undisturbed for 30 minutes. Turn off the heat and let rest at least 10 minutes.
- Heat the remaining 1 tablespoon butter in a small skillet over medium-low heat and gently toast the almonds and pistachios for a minute or so, taking care not to get them too brown. Set aside for garnish.
- To serve, spoon the rice into a wide bowl or platter. With a spatula, carefully lift the bottom crust, placing the crisp side up. Sprinkle with the toasted nuts.
Nutrition Facts : @context http, Calories 491, UnsaturatedFat 10 grams, Carbohydrate 72 grams, Fat 19 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 310 milligrams, Sugar 14 grams, TransFat 0 grams
JEWELLED RICE
Give rice an exotic edge with this colourful and fragrant recipe, perfect with slow-cooked lamb
Provided by Good Food team
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 10
Steps:
- Melt butter and ½ tbsp oil in small saucepan, then fry cardamom, bay and cinnamon for 2 mins. Stir in rice to toast for 1 min, then cover with 200ml water. Bring to the boil, cover, then turn heat down and simmer for 5 mins. Stir in barberries, if using, and cook for 5 mins more. Mix saffron with a small splash of boiling water. Once almost all the water has been absorbed by the rice, scatter saffron on top. Cover again, turn off the heat and sit for 5 mins.
- Meanwhile, fry cumin seeds, onions and some salt in the remaining oil until golden and beginning to crisp - this will take around 15 mins. Then spread onions on kitchen paper to remove excess oil.
- To serve, remove whole spices if you like, and scatter the onions on top.
Nutrition Facts : Calories 434 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.11 milligram of sodium
JAVAHER POLOW (PERSIAN JEWELED RICE)
From a local source. A time consuming recipe but well worth the effort. Note: this is intended to be served with my Recipe #253159 . For festive occasions!
Provided by COOKGIRl
Categories Rice
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Begin by preparing Basmati Polow (Recipe #253159) and set aside.
- Place the slivered orange slices in a saucepan and cover with water.
- Bring to a boil, drain to remove bitter taste.
- Place the orange peel, carrots and sugar in a saucepan. Add 1 cup water, cover and simmer 15 minutes. Drain and set aside.
- Soak the barberries by placing them in a colander fitted inside a large bowl full of cold water. Soak 20 minutes.
- Remove colander from bowl, run berries under cold water. Drain and set aside.
- In a large non-stick pan over medium heat sautè the sliced onion in 2 tablespoons of grapeseed oil until the onions are translucent and soft.
- Add the drained barberries and raisins. Cook for *only* 2 minutes because barberries burn easily! Remove from heat; set aside.
- You, Dear cook, have two options for serving the polow, (assuming your rice is prepared):.
- Option 1: Mix the rice and barberry mixture with the orange peel mixture. Stir in the advieh and the nuts. Serve yogurt on side.
- Option 2: Layer the rice, barberry mixture and orange peel mixture. Sprinkle nuts on top. Serve yogurt on side.
- I prefer Option 2. Your choice!
- Cooking time includes preparing the saffron rice.
JEWELLED PERSIAN RICE
Make and share this Jewelled Persian Rice recipe from Food.com.
Provided by Moryan
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat a heavy-based saucepan over a medium heat, add oil, onion, almonds, pistachios, saffron and cardamom pods.
- Cook for 7-8 minutes, stirring often until nuts turn golden, and saffron and onion are fragrant.
- Add rice, cook for 2 minutes, stirring to coat with oil.
- Add stock, sultanas and a pinch of salt.
- Cover with a lid and bring to the boil. Reduce heat and cook for 15-20 minutes, until stock is absorbed and rice is tender, adding a splash more water if necessary.
- Allow to stand covered for 10 minutes.
- Stir through pomegranate seeds and coriander leaves.
- Spoon rice onto a large platter.
Nutrition Facts : Calories 578.5, Fat 22.3, SaturatedFat 2.9, Cholesterol 3.8, Sodium 194.5, Carbohydrate 82.9, Fiber 6.6, Sugar 19.4, Protein 15.9
More about "persian jewelled rice recipes"
PERSIAN JEWELED RICE • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
3.7/5 (81)Category Side DishCuisine Middle Eastern, Persian
- Melt the butter in a large skillet and saute the fennel and cumin seeds until they are fragrant, just a minute or two. Add the cinnamon, cardamom and allspice and stir to combine. Add the onion and saute over low heat until the onion is softened, about 10 minutes.
- Pour in the saffron infused water, along with the bay leaves and lemon rind. Stir to combine, season with salt and fresh cracked black pepper.
PERSIAN JEWELED RICE - THE LITTLE FERRARO KITCHEN
From littleferrarokitchen.com
3.9/5 (11)Total Time 1 hrCategory Dinner, Main Course, Side DishCalories 765 per serving
- First, in a small bowl soak a generous pinch of saffron in warm water. Allow to soak while setting up other ingredients.
- Place rice in a bowl and wash rice, rinsing several times until clear there is clear water. Fill up with water again and add a generous pinch of salt. Allow to soak for 20 minutes.
- When ready, boil rice for 7-8 min. Rice should be "al dente" and be soft on the outside and hard inside. Drain rice and set aside.
- Next, using a vegetable peeler, peel orange skin into long strips. Use a small paring knife to cut off the inside white pith (this is bitter). Then cut the orange strips into thinner strips. Soak these in water and rinse 3 times, which helps cut the bitterness.
BEST PERSIAN JEWELED RICE (JAVAHER POLOW) RECIPE
From 177milkstreet.com
PERSIAN MORASSA POLO | JEWELED BROWN RICE RECIPE
From persiangood.com
PERSIAN JEWELED RICE RECIPE (THE KIDS COOK MONDAY) - ANDREA …
From andreasrecipes.com
PERSIAN JEWELED RICE - PACIFIC FOODS
From pacificfoods.com
PERSIAN JEWELLED RICE RECIPE - NDTV FOOD
From food.ndtv.com
PERSIAN JEWELLED RICE RECIPE (MORASA POLOW RECIPE) - LINSFOOD
From linsfood.com
JEWELED RICE RECIPE | BON APPéTIT
From bonappetit.com
PERSIAN JEWELLED RICE RECIPE | MIDDLE EASTERN FOOD AND DRINK - THE …
From theguardian.com
RECIPE: IRANIAN JEWELED RICE | KITCHN
From thekitchn.com
PERSIAN JEWELED RICE - PIQUANT POST
From piquantpost.com
PERSIAN JEWELED RICE | CHRISTOPHER KIMBALL’S MILK STREET
From 177milkstreet.com
PERSIAN JEWELLED RICE RECIPE - SARAH RAVEN
From sarahraven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love