Persian Jeweled Rice is a stunning dish, filled with fragrant saffron, warm spices, crunchy nuts, and sweet dried fruit. Traditionally served at celebrations, it’s as beautiful as it is delicious, especially with the crispy, golden tahdig at the bottom that everyone fights over!
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About This Recipe
Persian Jeweled Rice, or Javaher Polow, is a stunning dish traditionally served at weddings and celebrations. With golden saffron-infused rice, sweet candied orange peel, plump dried fruits, and crunchy nuts, every bite is a perfect balance of flavors and textures.
But the real prize? The tah-dig, the crispy, golden layer of rice at the bottom of the pot. Achieving the perfect tah-dig requires patience, but it's worth it. This crunchy layer is the part that everyone fights over, making it the most treasured piece of the dish.
This dish isn’t just food, it’s a celebration on a plate, as beautiful as it is delicious.
Jeweled Persian Rice Ingredients
- Basmati Rice: My absolute favorite brand is India Gate. The grains are long and incredibly light and fragrant. You can sometimes find it in specialty stores and easily online.
- Dried Fruit: Dried apricots and golden raisins are used in this version of jeweled rice, though other options are chopped dried dates and currants.
- Nuts: Slivered almonds and chopped pistachios. Use either one or the other or a combination of both like in this recipe.
- Saffron: A pinch of saffron is added to water at the start of prepping so it has time to bloom. I also highly recommend this saffron water if you don't have saffron threads.
- Spices: Turmeric and cardamom is added to the jeweled rice giving a gorgeous golden hue and aromatic flavor.
- Orange Peel: Fresh orange peel is sliced into matchsticks and candied ina. simple syrup along with the carrot.
- Carrot: One fresh carrot, peeled and cut into matchsticks is added for texture and color and candied in a simple syrup along with the orange peel.
- Yogurt: Mixed with some of the par cooked rice, the yogurt helps create a crispy layer at the bottom of the pot.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
Persian Jeweled Rice is beautifully versatile, and you can easily adjust the ingredients to suit your preferences or what you have on hand. Here are some great swaps and variations.
- Dried Fruit Substitutions: Swap apricots for dried cherries, cranberries, or dates. Use currants or barberries (zereshk) for a tangy twist.
- Nut Variations: Instead of almonds and pistachios, try walnuts, cashews, or hazelnuts. For a nut-free option, use toasted sunflower or pumpkin seeds.
- Spice Adjustments: Add a pinch of cinnamon or allspice for extra warmth. For a subtle floral note, include a dash of rose water when cooking the dried fruit.
- Extra Garnishes: Top with fresh pomegranate seeds for extra pop of color.
How to Make Persian Jeweled Rice
Prep the Rice: Rinse the rice several times until the water runs clear. Soak in fresh water with a pinch of salt for 20 minutes.
Cook the Rice: Bring a large pot of water to a boil. Add the drained rice and cook for 7-8 minutes, until the grains are soft on the outside but still firm inside. Drain and set aside.
Make the Candied Orange & Carrots: In a small pot, to a boil sugar and water and add the peel and carrot strips. Reduce heat to low, and simmer for 15 minutes. Drain and set aside.
Saute the Onion: In a skillet, melt butter and olive oil. Add the sliced onion and cook until caramelized, about 10 minutes. Stir in the turmeric.
Cook the Nuts & Dried Fruit: Add the dried apricots, golden raisins, red raisins, cumin, and cardamom. Mix in the candied orange and carrots, almonds and pistachios and drizzle in 1 tablespoon of saffron water and toss everything together.
Assemble the Tahdig Layer: In another pot, melt butter and olive oil. Meanwhile, in a small bowl, ¼ cup of the cooked rice with the yogurt and 1 tablespoon saffron water. Spread this mixture evenly on the bottom of the pot—this will form the crispy tahdig.
Layer the Rice: Add ⅓ of the remaining rice, followed by ⅓ of the fruit and nut mixture. Repeat until everything is used. Poke several holes in the rice to allow steam to escape. Drizzle the remaining saffron water over the top.
Cook the Rice: Wrap the lid in a clean kitchen towel, place it tightly on the pot, and cook over low heat for 28-30 minutes. The towel will absorb excess moisture, ensuring a crispy bottom.
Serve the Jeweled Rice: Once the rice is done, scoop the rice and fruit mixture onto a platter. Use a flexible spatula to remove the tahdig (crispy rice) from the bottom of the pot and break it into pieces. Serve alongside the jeweled rice and garnish with chopped herbs.
📍Tips for Making Persian Rice
- Basmati rice is essential for this dish, it has the right texture and aroma. Other varieties won’t yield the same results.
- Rinse and soak for the best texture: Washing the rice several times and soaking it for at least 20 minutes removes excess starch, resulting in fluffier, lighter grains.
- Customize the mix-ins! Try adding dried cherries, currants, dates or fresh pomegranate seeds.
- Tah-dig tip: Low and slow cooking is key to getting that golden, crispy crust at the bottom. Be patient—it’s worth it!
What to Serve with Persian Jeweled Rice
Persian Jeweled Rice pairs beautifully with bold Mediterranean flavors. Serve it with spiced meats, roasted vegetables, or refreshing drinks for a colorful feast.
Proteins:
- Chicken shawarma skewers: Smoky, spiced chicken complements the sweet and savory rice.
- Shish Tawook (Grilled Chicken Skewers): Garlicky, yogurt-marinated grilled chicken.
- Pistachio Crusted Lamb Chops: A rich, crunchy contrast to the delicate rice.
- Chicken with Dates and Saffron: Aromatic and subtly sweet, perfect with jeweled rice.
Sides & Drinks:
- Roasted Eggplant with Tahini: Creamy, earthy flavors to balance the dish.
- Fattoush Salad: A bright, herby salad with a tangy kick.
- Jallab (Lebanese Date and Rose Water Drink): Lightly sweet and floral, a refreshing pairing.
More Flavorful Rice Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Persian Jeweled Rice
LittleFerraroKitchen.com
Ingredients
For the Rice
- 2 cups basmati rice
- Kosher salt as needed
- Generous pinch of saffron soaked in ¼ cup hot water
- 2 tablespoons yogurt
- 2 tablespoons olive oil for the tahdig (crispy rice bottom)
- 2 tablespoons butter for the tahdig (crispy rice bottom)
For the Candied Orange Peel & Carrots
- 1 orange
- 1 carrot peeled and cut into matchsticks
- ½ cup sugar
- ½ cup water
For the Nut & Dried Fruit Mixture
- 1 onion thinly sliced (red or white)
- 1 cup dried apricots chopped
- ½ cup golden raisins
- ½ cup red raisins
- 1 cup sliced almonds
- 1 cup pistachios roughly chopped
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon cardamom
- 2 tablespoons olive oil
- 1 tablespoon butter
- Chopped parsley or mint for garnish
Instructions
Prep the Rice
- Rinse the rice several times until the water runs clear. Soak in fresh water with a pinch of salt for 20 minutes.
- Bring a large pot of water to a boil. Add the drained rice and cook for 7-8 minutes, until the grains are soft on the outside but still firm inside. Drain and set aside.
Make the Candied Orange Peel & Carrots
- Using a vegetable peeler, remove the orange peel in long strips, avoiding the bitter white pith. Slice into thin strips and rinse several times to reduce bitterness.
- In a small saucepan, bring the sugar and water to a boil. Add the orange and carrot strips, reduce heat to low, and simmer for 15 minutes. Drain and set aside.
Cook the Onion, Nuts & Dried Fruit
- In a large pan, heat 1 tablespoon butter and 2 tablespoons olive oil over medium heat. Add the sliced onion and cook until caramelized, about 10 minutes, then stir in turmeric.
- Add the dried apricots, golden raisins, red raisins, cumin, and cardamom. Stir well and cook for 2 minutes.
- Mix in the candied orange peel and carrots, followed by the almonds and pistachios. Drizzle in 1 tablespoon of saffron water and toss everything together. Remove from heat and set aside.
Assemble & Cook the Rice
- In a large, heavy-bottomed pot, melt the remaining 2 tablespoons of butter and olive oil over medium heat.
- In a small bowl, mix ¼ cup of the cooked rice with the yogurt and 1 tablespoon saffron water. Spread this mixture evenly on the bottom of the pot—this will form the crispy tahdig.
- Begin layering: Add ⅓ of the remaining rice, followed by ⅓ of the fruit and nut mixture. Repeat until everything is used, shaping the rice into a pyramid.
- Using the handle of a wooden spoon, poke holes throughout the rice to allow steam to escape. Drizzle the remaining saffron water over the top.
- Wrap the lid in a clean kitchen towel, place it tightly on the pot, and cook over low heat for 28-30 minutes. The towel will absorb excess moisture, ensuring a crispy bottom.
Serve & Enjoy
- Gently scoop the rice and fruit mixture onto a platter.
- Use a flexible spatula to remove the tahdig (crispy rice) from the bottom of the pot and break it into pieces. Serve alongside the jeweled rice and garnish with chopped herbs.
Notes
- Basmati rice is essential for this dish, it has the right texture and aroma. Other varieties won’t yield the same results.
- Rinse and soak for the best texture: Washing the rice several times and soaking it for at least 20 minutes removes excess starch, resulting in fluffier, lighter grains.
- Customize the mix-ins! Try adding dried cherries, currants, dates or fresh pomegranate seeds.
- Tah-dig tip: Low and slow cooking is key to getting that golden, crispy crust at the bottom. Be patient—it’s worth it!
John C says
I am curious if barberries would work in this, or are they too small? I would use them in place of red raisins.
Samantha Ferraro says
Hello John, Berries would probably get mushy and we would not use them. A hearty skin in the raisin is what keeps it intact. What a great question. We mau experiment with berries at some point, Samantha.
Robin B says
This beautiful recipe mentions cumin but it is not in the ingredient list. How much cumin is used? Thank you
Samantha Ferraro says
Hi Robin, 1/2 teaspoon of cumin. Thank you for catching that. I will add it to the recipe card today. Have a wonderful week, Samantha.
El Ko says
The instructions mention orange peels but they’re not listed in the ingredients. How much and how do you cut them?
Samantha Ferraro says
Good eye El Ko, I have sent you instructions via your email.
sharon says
I am making this for the Jewish Holidays, where I am an invited guest...so I need to make it in advance. I understand about the yogurt blend giving you a bottom crust, but do you have any thoughts for making this the day before?
Samantha Ferraro says
Hello Sharon, We have not made it the day before. However, this can probably be ok warmed up the next day on Low in a non stick pan with a bit of water, covered (Tiny bit of water so that it does not burn). You may not get as crispy a bottom however. If it turns our great your contribution to the event will make you very popular. Enjoy the week, Samantha!
Shelby says
Love the blend of sweet and savory!
Samantha says
Thank you so much Shelby!
Yvonne Rose says
I made this rice 4 years ago, and it still pricks my memory as undoubtable one of the most delicious things I've ever made, I did it for a Turkish dinner party. Just 4 of us but I made everything from scratch and it was beautiful. This rice was the star of the show and flavours I thought I'd only ever taste in a professional environment. Just simply stunning and I definitely need to do it again
Samantha says
Hi Yvonne! Thank you for your lovely comment!
EL Mehdi says
I hesitated at first but I have finally given it a try yesterday, and it tasted great.
Yudith says
It looks delicious. Thank you for sharing such a great recipe. My beliefs about healthy eating are aligned with plant based diet. I love that this recipe is vegetarian.
Caroline says
This is stunning! I'm Armenian and this reminds me of a rice my Mom makes on holidays. I agree with you...so many dishes of different cultures really do overlap and are so similar. I'm pinning this now because I just can't wait to make it! Thanks for sharing!
Samantha says
You're so sweet Caroline!! I'm not Persian, Turkish actually but I love the food so much which is very similar to ours. I hope you make it and please let me know! The next tahdig I want to make is the one with a crusty potato bottom!
Lindsey Cook says
I've never heard of Persian Jeweled Rice but I'm so glad I discovered your recipe! It does look like a fabulous centerpiece. Thanks =)