JEWELED PERSIAN RICE PILAF
This gloriously flavored and fabulously beautiful Jeweled Persian Rice Pilaf makes the most superb side dish. The basmati rice is soft and fluffy and cooked in stock to give it a great depth of flavor. It is lightly spiced with cinnamon, cumin, and cardamom, then finished with cranberries, lemon, and pistachio. This makes a wonderful side for lamb and chicken. Or serve it with fish for something a little bit different. If you are new to Iranian food this is a great place to start.
Provided by Claire | Sprinkle and Sprouts
Categories Side
Time 35m
Number Of Ingredients 15
Steps:
- Peel and finely chop the onion.
- place a large saucepan over medium high heat, add the oil and then saute the onion for 3-4 minutes until soft and translucent.
- Add the rice and stir a minute, until the rice looks glassy.
- Add in the tomato paste, salt, black pepper, ground cardamom, turmeric, ground cumin, cinnamon, and broth,
- Cover the saucepan with a lid and bring to a simmer.
- Immediately turn the heat down to low and cook the rice for 15 minutes.
- Do not remove the lid, just remove the saucepan from the cooktop and leave it undisturbed, for 10 minutes.
- Whilst the rice is resting, soak the dried cranberries in the extra broth.
- Remove the lid to the saucepan and use a fork to fluff the rice.
- Add in the soaked cranberries and the pistachio nuts.
- Serve garnished with fresh parsley.
Nutrition Facts : Calories 487 kcal, Carbohydrate 82 g, Protein 9 g, Fat 15 g, SaturatedFat 2 g, Sodium 857 mg, Fiber 4 g, Sugar 17 g, ServingSize 1 serving
IRANIAN JEWELED RICE (JAVAHER POLOW)
Steps:
- 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.
DAVID TANIS'S PERSIAN JEWELED RICE
This dish is called jeweled rice because it is golden and glistening, laced with butter and spices and piled with nuts and gem-colored fruits. In Iran, it is typically served at weddings or other celebrations. Great platters of it appear at banquets. It also goes beautifully with a weeknight roast chicken. You will probably need to do a little shopping to make this traditional dish. But it is well worth it, and most good supermarkets can supply what you require.
Provided by David Tanis
Categories dinner, side dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- 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 and lightly colored, 4 to 5 minutes. Moisten with 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 - you will need to rely on your nose to tell if the rice has browned.)
- 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.
Nutrition Facts : @context http, Calories 491, UnsaturatedFat 10 grams, Carbohydrate 72 grams, Fat 19 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 310 milligrams, Sugar 14 grams, TransFat 0 grams
PERSIAN JEWELLED RICE
This Persian Jewelled rice dish is a real celebration of taste and aroma also known as Javaher Polo. The dish honours rice as an ancient staple and is a showcase of delicious aromas starting with Basmati with gemstone colours of saffron, orange peel of gold, barberries of rubies, pistachios of emeralds and almonds of pearls.
Provided by Tilda Kitchen
Categories Nuts, Dinner, Lunch, Persian, 91 - 120 Minutes, Medium, Vegetarian
Time 30m
Yield Serves 4
Number Of Ingredients 18
Steps:
- Mix the saffron threads into a 4 tsps of hot water, Set aside.
- Soak the rice for 30 minutes in cold water. Rinse the rice thoroughly when you drain it and set aside.
- Melt the butter in a large skillet and saute the fennel and cumin seeds until they are fragrant, just a minute or two. Add the cinnamon, cardamom and allspice and stir to combine. Add the onion and saute over low heat until the onion is softened, about 10 minutes.
- Add in the rice and saute it for a minute or 2 with the spices and onion.
- To 1 litre of water add the bay leaves and lemon rind. Stir to combine, season with salt and fresh cracked black pepper.
- Add in the fruit and nuts, stir to combine, and cover the skillet with a tight fitting lid. Cook on low to medium heat for about 8 minutes, then turn off the heat and let it sit, covered to let it steam dry. Add the saffron water in swirls and let this sit for another 10 minutes.
- When the rice is done, fluff it, remove the bay leaves, and spoon onto a large platter. Scatter the pomegranate seeds on top to garnish.
JAVAHER POLOW (PERSIAN JEWELED RICE)
From a local source. A time consuming recipe but well worth the effort. Note: this is intended to be served with my Recipe #253159 . For festive occasions!
Provided by COOKGIRl
Categories Rice
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Begin by preparing Basmati Polow (Recipe #253159) and set aside.
- Place the slivered orange slices in a saucepan and cover with water.
- Bring to a boil, drain to remove bitter taste.
- Place the orange peel, carrots and sugar in a saucepan. Add 1 cup water, cover and simmer 15 minutes. Drain and set aside.
- Soak the barberries by placing them in a colander fitted inside a large bowl full of cold water. Soak 20 minutes.
- Remove colander from bowl, run berries under cold water. Drain and set aside.
- In a large non-stick pan over medium heat sautè the sliced onion in 2 tablespoons of grapeseed oil until the onions are translucent and soft.
- Add the drained barberries and raisins. Cook for *only* 2 minutes because barberries burn easily! Remove from heat; set aside.
- You, Dear cook, have two options for serving the polow, (assuming your rice is prepared):.
- Option 1: Mix the rice and barberry mixture with the orange peel mixture. Stir in the advieh and the nuts. Serve yogurt on side.
- Option 2: Layer the rice, barberry mixture and orange peel mixture. Sprinkle nuts on top. Serve yogurt on side.
- I prefer Option 2. Your choice!
- Cooking time includes preparing the saffron rice.
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- Spread the pistachios evenly on the baking sheet and toast in the oven until they just start to brown, about 4 minutes. Transfer to a plate to cool, then repeat with the almonds. Coarsely chop the pistachios.
- While the nuts are toasting, rinse the basmati rice in a fine mesh strainer until the water runs clear. Soak in a bowl of water for about 10 minutes, then drain well. Put the rice in the 6-quart pot and cover with water. Add the kosher salt and bring to a boil, then reduce heat to medium and continuing cooking until the grains have lengthened but are still firm, about 6 to 7 minutes. Drain and rinse well with cold water. Spread the rice on the baking sheet and allow to cool.
- While the rice cooks, combine the sugar with 1 cup of water in the medium saucepan and bring to a boil, stirring to dissolve the sugar. Add the carrots and orange zest, then reduce heat to a simmer. Cook, stirring occasionally, until the carrots are tender, about 15 to 20 minutes. Drain and reserve the carrots.
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- Begin by boiling the rice. In a medium pot, bring water to boil and add the rice. Parboil for 8 mins on medium heat.
- In a separate large non-stick cooking pot, add 2 tbsp of oil and fry the cumin, crushed cardamom seeds and onion on medium heat until lightly golden.
- In a small microwave-safe ramekin, add milk and saffron and warm for 20 seconds and set aside.
- Add chickpeas, carrots and drained cranberries to the spices. Cook on medium heat for 5 minutes. Add salt and stir gently.
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4.5/5 (6)Servings 8Cuisine Persian, Middle East, AsiaCalories 500 per serving
- Wash the rice in a large container of water, swishing it around with your hand then draining off the water and repeating until the water runs clear, about five times. Cover again with water, add 2 tablespoons of the salt and soak between 2 and 24 hours. Drain through a fine-mesh sieve and set aside.
- Set a small pot of water to boil. Use a vegetable peeler to take thick strips of rind off the oranges, including a little of the white pith. Slice these strips cross-wise into very small slivers. When the water is boiling, drop the slivers into the water and cook 1 minute. Drain and rinse with cold water. Set aside. (This cuts the bitterness of the orange rind.)
- Clean the barberries by removing any stems or debris. Place them in a sieve set inside a bowl. Cover with cold water and soak for 20 minutes. Pull the sieve from the bowl and rinse under cold water to flush out any remaining sand. Set aside. (If using cranberries, skip this step.)
- In a mortar and pestle, crush the saffron threads with a few pinches of sugar until a powder forms. Stir in 3 tablespoons of orange blossom water and set aside.
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- Melt the butter in a large skillet and saute the fennel and cumin seeds until they are fragrant, just a minute or two. Add the cinnamon, cardamom and allspice and stir to combine. Add the onion and saute over low heat until the onion is softened, about 10 minutes.
- Pour in the saffron infused water, along with the bay leaves and lemon rind. Stir to combine, season with salt and fresh cracked black pepper.
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- Place the jasmine rice in a mixing bowl and cover with water. Agitate with your hand and then drain the rice in a colander. Clean and rinse the rice 5 times until the water is clear. Place the rice in a pot with 5 cups of water, bring to a boil and parcook for 5 minutes. After 5 minutes, drain and set aside.
- Heat 2 tablespoons of the oil in a sauté pan and add the minced red onion. Cook for 3-5 minutes and then add the Piquant Post Persian Advieh spice blend, sea salt, cranberries and raisins. Stir well and cook for 2 more minutes. Heat a dry skillet and add the pistachios and slivered almonds and toast in the skillet until browned. Set aside.
- Heat the remaining two tablespoons of oil in the bottom of a heavy bottomed pot (like a dutch oven or skillet with a tight fitting lid) over low heat and spread 1/2 of the par-cooked rice into the bottom of the pot. Season liberally with sea salt. Spread the sautéed onion and dried fruit onto the rice. Top with the rest of the par-cooked rice and drizzle the 1/4 cup of water into the pot. Cover with a tight fitting lid and cook undisturbed over the lowest heat for 30 minutes.
- After 30 minutes, remove the lid and then transfer the contents to a serving dish and top with the toasted nuts and fresh mint.
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- First, in a small bowl soak a generous pinch of saffron in warm water. Allow to soak while setting up other ingredients.
- Place rice in a bowl and wash rice, rinsing several times until clear there is clear water. Fill up with water again and add a generous pinch of salt. Allow to soak for 20 minutes.
- When ready, boil rice for 7-8 min. Rice should be "al dente" and be soft on the outside and hard inside. Drain rice and set aside.
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