• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
International Cuisine
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
menu icon
go to homepage
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About Us
      • Privacy Policy
    • Journey by Country
    • Recipes
    • Travel
    • My Cookbook
    • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Side Dish

    Iranian Jeweled Rice (Javaher Polow)

    January 7, 2016 By Darlene at International Cuisine

    824 shares
    • Facebook30
    • Twitter
    Jump to Recipe  ↓ Print Recipe  ❒

    Iranian jeweled rice called javaher polow in Farsi is as beautiful as it is delicious.  Polow or rice of all types is loved in Persian cuisine and served with every meal.   This recipe is no exception.  Aptly named, as pomegranate arils, barberries, orange peel, raisins, nuts and oh yes saffron, adorn it.  This rice takes a bit of effort but to feel like royalty, well let's just say it is totally worth the effort.  Enjoy!

    Iranian jeweled rice

    Print Pin
    5 from 1 vote

    Iranian Jeweled Rice (Javaher Polow)

    Course Side Dish
    Cuisine Persian
    Prep Time 20 minutes
    Cook Time 1 hour
    Total Time 1 hour 20 minutes
    Servings 4
    Author International Cuisine

    Ingredients

    • 2 cups Basmati rice
    • Kosher salt
    • 6 tablespoons unsalted butter
    • 1 large onion diced small
    • ¼ teaspoon saffron threads crumbled and soaked in 1/4 cup hot water
    • Large pinch ground cinnamon
    • Large pinch ground cardamom
    • Large pinch ground allspice
    • Large pinch ground black pepper
    • Large pinch ground cumin
    • ⅓ cup chopped dried apricots
    • ⅓ cup golden raisins or currants
    • ⅓ cup dried imported barberries or goji berries soaked in warm water for 5 minutes and drained (or use 1/3 cup dried cherries or cranberries)
    • ⅓ cup slivered almonds
    • ⅓ cup roughly chopped pistachios.
    • 1/2 cup pomegranate arils

    Instructions

    • 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.
    • Add in 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)
    • 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 and pomegranate arils.

     

    More Iran

    • Iranian Eggplant and Walnut Dip (Kashke Bedemjan)
    • Iranian Noodle Soup (Ash-E Reshteh)
    • Iranian fresh herbs and vegetables (Sabzi Khordan)
    • Iranian Pomegranate and Walnut Chicken (Fesenjan)
    824 shares
    • Facebook30
    • Twitter

    Filed Under: Iran, Recipes, Side Dish, Vegetarian

    This Week's Recipes

    A bowl full of Ota Ika a Tongan Raw Fish salad made with coconut milk.

    Ota Ika A Tongan Raw Fish Salad

    a dish full of octopus in a creamy coconut and onion sauce.

    Lo’i Feke (Octopus in Cream Sauce)

    Two large glasses of Watermelon Otai garnished with lime wedges.

    ‘Otai (Tongan Watermelon Drink Recipe)

    Primary Sidebar

    Hello my name is Darlene and thank you for stopping by!

    I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

    More about me →


    Our Mission

    To promote cultural appreciation by cooking our way across the world, one nation at a time. To discover the struggles and joys that have influenced the people, to gain an appreciation of their land and traditions and to feel the hospitality that only sharing a meal can convey.

    Come join the journey, explore a new country each week and embark on a fantastic culinary adventure.

    Join the Journey It's Free!

    Sign up for my culinary, travel and cultural adventure delivered right to your inbox so you won't miss a thing.

    Footer

    ↑ back to top

    Privacy Policy

    Copyright © 2023 International Cuisine All rights Reserved

    • 30
    824 shares