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Persian Jeweled Rice (Javaher Polow)

Persian Jeweled Rice (Javaher Polow)

Colorful dried fruits and nuts embellish this saffron-tinted basmati rice.

By Courtney HillDecember 10, 2018

  • Makes
    4 servings
  • Cook Time
    55 minutes
  • Active time plus cooling
    20 minutes active
  • Rating

This rice pilaf is named for the colorful dried fruits and nuts that embellish the saffron-tinted basmati rice. Traditionally, jeweled rice is a labor-intensive dish; we've created a simplified version that's visually stunning as well as richly, deeply flavorful. We almost always toast nuts to enhance their flavor and texture, but here raw pistachios are best, as they are more vivid in color and subtler in flavor than toasted or roasted.

Tip

Don't forget to rinse and drain the rice. Rinsing removes excess starch so the grains cook up fluffy and light.

Ingredients
  • 1

    teaspoon saffron threads

  • 4

    tablespoons (½ stick) salted butter

  • 2

    medium yellow onions, halved and thinly sliced

  • Kosher salt and ground black pepper

  • 2

    cups basmati rice, rinsed and drained

  • 2

    teaspoons ground cumin

  • 1 ¾

    teaspoons ground cardamom

  • 2

    medium carrots, peeled and shredded on the large holes of a box grater (about 1 cup)

  • 1

    cup dried cranberries

  • 1

    teaspoon finely grated orange zest

  • ½

    cup shelled pistachios, chopped, divided

Step 1

In a small microwave-safe bowl, combine the saffron with 2 ⅔ cups water. Microwave on high until the water has taken on a yellow hue, about 1 minute; set aside.

Step 2

In a 12-inch skillet over medium, melt the butter. Add the onions and 1 teaspoon salt, then cook, stirring occasionally, until softened and light golden brown, 10 to 12 minutes.

Stir in the rice, cumin, cardamom, 1/2 teaspoon salt and ½ teaspoon pepper. Cook, stirring frequently, until the grains are lightly browned and no longer translucent, 4 to 7 minutes.

Stir in the saffron water, the carrots and cranberries. Bring to a boil over medium-high, then cover, reduce to low, and cook until the rice has absorbed the liquid and the carrots are tender, 25 to 30 minutes.

Step 3

Fluff the rice with a fork, then stir in the orange zest and ¼ cup of pistachios. Taste and season with salt and pepper. Transfer to a shallow bowl and sprinkle with the remaining ¼ cup pistachios.

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