Jeweled rice (Javaherpolo) is a traditional Persian dish made with rice and dried fruits that we make on special occasions like at weddings.
Prep. Time: 20 Min.
Ck. Time: 50 Min.
Jeweled Rice (Javaherpolo)
- 300 g Basmati rice
- 60 g orange peel
- 60 g dried barberry
- 30 g pistachio
- 30 g almond
- 1 potato
- 30 g raisins
- 1/2 tsp ground saffron
- 10 tbsp olive oil
This called Jeweled rice (Javaherpolo) is a traditional Persian dish that we prepare on special occasions such as weddings. This tasty dish, due to the variety of colors of its ingredients, is very appetizing. The orange color of the orange peel, the red color of the barberries, the green color of the pistachios, the white color of the almonds, and the light brown color of the raisins added to the white canvas of Basmati rice, makes this rice dish look like a beautiful painting.
Preparation of dried fruits and nuts
To prepare Javaherpolo we begin by peeling an orange with a peeler and soaking the orange peel in water (It is better to soak the orange peel for 24 hours because water will remove the bitterness from the orange peel). The next day, when you want to make the rice, drain and cut the orange peel in julienne first. After that, soak the almonds in boiling water for 20 minutes, this will help to easily peel the almonds. Also, soak the pistachios, raisins, and barberries in lukewarm water for 20 minutes. After 20 minutes, drain the pistachios, and almonds. First, peel the almonds, and then cut them with pistachios in Julienne. After that, drain the raisins and barberries in a colander.
Now put a saucepan over medium-high heat and add 4 tablespoons of olive oil (you can also use butter). Then add the barberries, orange peel, almonds, raisins, and pistachios and sauté them all together for 5 minutes. Next, in a cup, dissolve the ground saffron in 3 or 4 tablespoons of boiling water. Then add the saffron to the ingredients in the saucepan and after mixing them remove the saucepan from the heat.
Preparing the rice
First, wash the basmati rice 2 or 3 times until the water runs clear. After that, peel and cut the potato into half-centimeter slices.
Next, in a large pot add the water (for 1 cup of rice, we need 3 cups of water and for 2 cups of rice we need 6 cups of water and so on) and place it over high heat. When the water starts to boil; not before that, add one tablespoon of salt and 2 tablespoons of oil and then the rice. Let the rice boil over high heat for 5 minutes, it should be half cooked, not completely, and then drain it in a colander.