Persian Jeweled Rice (Javaher Polow)
This dish is a study in texture and balance. The basmati is steamed until the grains are long and distinct, then finished with a vibrant mosaic of dried fruit and toasted nuts.
Master the rinse, keep the grain
Your success depends on removing the starch from the rice before it hits the pot. If the water runs milky, keep rinsing; you want clear water before you start the boil.
- Heavy-bottomed pot with a tight lid
- Fine-mesh sieve
- Clean kitchen towel
- Small skillet
What goes in.
- 3 cupsBasmati rice
- 1/2 cupDried barberries (zereshk), picked over
- 1/2 cupPistachios, slivered
- 1/2 cupAlmonds, slivered
- 1/2 cupDried orange peel, cut into matchsticks
- 1/2 tspSaffron threads, bloomed in 2 tbsp hot water
- 3 tbspUnsalted butter
- 2 tbspSugar
Building the crust
Place a thin layer of yogurt and saffron-mixed rice at the bottom of the pot. As the rice steams, this creates a crisp, golden bottom layer known as tah-dig.
The method.
Rinse the rice
Wash the rice in cold water, swirling gently with your fingers, until the water runs completely clear. Drain well.
Parboil
Boil 6 cups of salted water. Add the rice and cook for 5 to 7 minutes until the exterior is soft but the center remains firm. Drain immediately.
Prepare the gems
In a small skillet, sauté the orange peel, barberries, sugar, and a knob of butter until the barberries plump slightly. Set aside.
Layer and steam
Melt butter in the bottom of your pot. Add a small amount of rice mixed with saffron. Layer the remaining rice on top, forming a mound. Poke holes in the rice with the handle of a wooden spoon.
Cover and cook
Wrap the pot lid in a clean kitchen towel to catch steam. Cover the pot tightly. Cook on low heat for 40 minutes.
Finish
Gently fold the fruit and nut mixture into the rice just before serving, keeping the vibrant colors visible on top.
Other turns to take.
Poultry addition
Layer pan-seared chicken breast strips between the rice before steaming for a more substantial meal.
When it doesn't go to plan.
Do not stir the rice while it is steaming, or the grains will break and lose their structure.
If you cannot find barberries, dried cranberries soaked in a little lemon juice provide a similar tartness.
Always use the handle of a wooden spoon to create steam vents; metal can conduct too much heat.
The ones that keep coming up.
Why did my rice turn out mushy?
The rice was likely overcooked during the parboiling stage. Aim for al dente—the center of the grain should still have a firm resistance.
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