Jeweled Rice (Javaher polo)

4 Pers.

Prep. Time: 20 Min.

Ck. Time: 50

Ingredients for:
Jeweled Rice (Javaherpolo)

  • 300 g Basmati Rice
  • 60 g Orange peel
  • 60 g Barberry
  • 30 g Pistachio
  • 30 g Almond
  • 30 g Raisin
  • 1 Potato
  • 1/2 tsp grounded Saffron
  • 10 tbsp Olive oil
  • Salt

Instructions

This called Jeweled rice ( Javaher polo ) is a Persian dish that we make on special occasions like at weddings. Apart from being a really tasty and rich dish, it is also a beautiful dish because of the variety of colors of its ingredients. The orange color of orange peel, the red color of barberries, the green color of pistachios, the white color of almonds, and hell brown color of raisins. And the canvas here is the white color of Basmati rice.

Peel an orange with a peeler and soak the orange peel in water for one day. This way water will take its bitterness. Then soak the almonds in boiling water for 20 minutes because the skin will come off easily. Also soak the pistachios, raisins, and barberries in lukewarm water for 20 minutes. Then drain and cut the orange peel, pistachios, and almonds in Julienne. After that drain the raisins and barberries in a colander.

In a pan, add 4 tbsp of olive oil ( you can also use butter ) and fry the barberries, orange peel, almonds, raisins, and pistachios all together for 5 minutes over high heat. In a cup dissolve the grounded Safron with boiling water; 3 or 4 tbsp of water is enough. Then add the Safron to the fried mix in the pan and remove it from the heat.

For Rice:

Wash the basmati rice 2 or 3 times until the water runs clear. Peel and slice the potato.

In a large pot add the water ( for 1 cup rice we need 3 cups of water and for 2 cups of rice we need 6 cups of water; and so ). When the water starts to boil; not before that, add the rice to it with a tbsp of salt and 2 tbsp of oil. Let the rice boil over high heat for 5 minutes, it should be a semi, not completely cooked. Therefore the rice grains are not going to stick together. Then drain the rice in a colander.

In a Non-stick pot, add 4 tbsp of olive oil. Put the sliced potato at the bottom of the pot and cover it completely. With a spatula add the rice on top of the sliced potato layer by layer. Cover the pot and cook the rice over minimum heat for 30 minutes. After 30 minutes take the pot’s lid off and cover it with a plate and turn the pot. The rice will come out like a cake, as you see in the foto. Now you can add the fried mix on top and around the rice.

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