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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!

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.

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.

Print Recipe

4.78 from 18 votes

Persian Jeweled Rice

Persian Jeweled Rice is a vibrant dish with fluffy basmati rice, warm spices, crunchy nuts, sweet dried fruit, and, of course, the crispy tahdig everyone loves!

Prep Time45 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 30 minutes mins

Course: Main Course, Side Dish

Cuisine: Mediterranean, Middle Eastern, Persian

Keyword: jeweled rice, Persian jeweled rice, Persian rice

Servings: 8 servings

Calories: 570kcal

Author: Samantha Ferraro

Cost: $15

Equipment

• Nesting Bowls
• Chef Knife
• Silicone Spoon Spatula
• Fish Spatula

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

US Customary - Metric

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!

Nutrition

Calories: 570kcal | Carbohydrates: 86g | Protein: 11g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 52mg | Potassium: 699mg | Fiber: 6g | Sugar: 38g | Vitamin A: 2108IU | Vitamin C: 12mg | Calcium: 105mg | Iron: 2mg

If you love bold flavors, this Mediterranean roasted eggplant will be your new favorite recipe! Roasted until irresistibly soft, the eggplant is seasoned with warm spices and finished with creamy tahini, crispy chickpeas, and za’atar for a vibrant, flavor-packed dish!

About This Recipe

This Mediterranean roasted eggplant with tahini is packed with bold flavors, warm spices and incredible textures. The roasted eggplant becomes irresistibly soft, while the lemon slices char and caramelize for a bright, tangy bite. Crispy chickpeas add crunch, roasted beets bring a touch of sweetness and a generous drizzle of creamy tahini sauce ties everything together.

Inspired by baba ghanoush, this mediterranean eggplant dish layers cumin, coriander, sumac, and za’atar for a deep, earthy warmth. Completely vegan and effortless, everything roasts at the same temp, making it as easy as it is flavorful. Serve it as a stunning main or pair it with Mediterranean yellow rice, either way, its bold flavors and pops of color make this a true showstopper!

📋 Ingredients

• Eggplant – Look for firm, glossy eggplants with smooth skin and no soft spots. Smaller eggplants tend to be less bitter and have fewer seeds.
• Lemon – Thinly sliced lemons roast alongside the eggplant, caramelizing for a bright, tangy bite.
• Chickpeas – Use canned or cooked chickpeas, but be sure to dry them well before roasting for maximum crispiness.
• Tahini – A creamy sesame paste that ties everything together. For the best flavor, use a high-quality tahini that’s smooth and pourable. Here’s my go-to tahini sauce recipe!
• Beets – Roast your own for the sweetest, most flavorful result! Simply wrap whole beets in foil and roast until fork-tender, then peel and cube.
• Mediterranean Spices – Warm, earthy spices like cumin, coriander, sumac, and za’atar add layers of bold flavor. Learn more about Mediterranean spices here!

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

• Other Toppings: Add a sprinkle of pomegranate seeds or drizzle of pomegranate molasses for a sweet-tart contrast. Take inspiration from Turkish style eggplant dip and add roasted peppers.
• Different Herbs: Use different herbs to garnish, such as cilantro or mint.
• Tahini Sauce: Customize your tahini sauce with different flavors, like lemon herb tahini for a fresh, zesty twist or avocado tahini for extra creaminess.

⏲️ Instructions

Prep the eggplant. Place eggplant halves cut-side up. Using a knife, cut diagonal slits into the flesh, being careful not to pierce the skin.

Season and roast the eggplant. Brush eggplant with olive oil, season with cumin, coriander, and salt and top with lemon slices. Roast for 40-45 minutes until the eggplant is very soft.

Roast the chickpeas. On a baking sheet, toss chickpeas with olive oil, cumin, paprika, salt, and pepper. Roast at 425°F for 20-25 minutes, shaking the pan halfway through, until crispy.

Assemble and serve. Drizzle tahini sauce over the roasted eggplant and top with crispy chickpeas, roasted beets (if using), za’atar, sumac, olive oil drizzle and chopped parsley.

Serving Suggestions

This Mediterranean roasted eggplant pairs beautifully with a variety of bold and vibrant sides. Drizzle Zhoug sauce over the top for a spicy, herby kick, or sumac onions for a tangy crunch.

For a bright and refreshing side, pair it with Israeli chopped salad. If you’re making it a full meal, Persian jeweled rice adds stunning color and flavor.

More Eggplant Recipes to Try

Print Recipe

4.91 from 21 votes

Mediterranean Roasted Eggplant with Tahini and Chickpeas

This Mediterranean roasted eggplant is a vibrant, flavor-packed vegan dish with spiced eggplant, bright lemon, crispy chickpeas, and a creamy tahini drizzle.

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: Main Course

Cuisine: Mediterranean, Middle Eastern

Keyword: Mediterranean roasted eggplant recipe, roasted eggplant with tahini

Servings: 4 servings

Calories: 399kcal

Author: Samantha Ferraro

Cost: $10

Equipment

• Food Processor
• Pastry Brush

Ingredients

For the Eggplant

• 2 large eggplants cut in half lengthwise (or quarters if very large)
• 2-3 tablespoons olive oil
• ½ teaspoon cumin
• ½ teaspoon coriander
• ½ teaspoon kosher salt
• 1 lemon very thinly sliced

For the Roasted Chickpeas

• 1 cup cooked chickpeas or 1 can, drained and rinsed
• ½ teaspoon cumin
• ½ teaspoon paprika
• ¼ teaspoon salt
• Black pepper to taste
• 2 tablespoons olive oil

For the Tahini Sauce

• ¼ cup tahini
• 2 teaspoons lemon juice about ½ a lemon
• ¼ teaspoon coriander
• ¼ teaspoon cumin
• ¼ teaspoon kosher salt
• 2-3 tablespoons water to thin consistency, if needed

Optional: Roasted Beets

• 2 medium beets cooked and cubed (see roasting instructions below)

Additional Toppings

• 1-2 tablespoons chopped parsley
• 1-2 tablespoons olive oil for drizzling
• 1 teaspoon za’atar
• 1 teaspoon sumac

US Customary - Metric

Instructions

Roast the Eggplant

• Preheat oven to 425°F and line a baking sheet with parchment paper.
• Place eggplant halves cut-side up. Using a knife, cut diagonal slits into the flesh, being careful not to pierce the skin.
• Brush with olive oil, then season with cumin, coriander, and salt. Top with thin lemon slices.
• Roast for 40-45 minutes until the eggplant is very soft and a fork easily pierces through.

Roast the Chickpeas

• On a separate baking sheet, toss chickpeas with olive oil, cumin, paprika, salt, and pepper.
• Roast at 425°F for 20-25 minutes, shaking the pan halfway through, until crispy.

(Optional) Roast the Beets

• If using fresh beets, preheat oven to 400°F.
• Wrap whole beets in foil and place them on a baking sheet.
• Roast for 45-60 minutes, depending on size, until a knife easily pierces through.
• Let cool, then peel and cut into cubes.

Make the Tahini Sauce

• In a bowl or food processor, whisk together tahini, lemon juice, coriander, cumin, and salt.
• Slowly add water, one tablespoon at a time, until the sauce reaches a smooth, spoonable consistency (similar to honey).

Assemble & Serve

• Spoon tahini sauce over the roasted eggplant.
• Top with crispy chickpeas, cubed roasted beets (if using), za’atar, sumac, and chopped parsley.
• Drizzle with additional olive oil and serve warm.

Notes

• • Test the eggplant for doneness. It should be completely soft when pierced with a fork.
  • Roast everything at 425°F: Chickpeas take about 25 minutes, while eggplant needs 40-45 minutes for the best texture.
  • Tahini Sauce Tips: If your tahini sauce thickens in the fridge, whisk in a bit of water to thin it out. Store in an airtight container (like a mason jar) for up to 5 days.
  • Serving Suggestions:  Drizzle Zhoug sauce over the top for a spicy, herby kick, or add a spoonful of sumac onions for a tangy contrast. Serve alongside  Israeli chopped salad and if you’re looking to make this a full meal, Persian jeweled rice is a stunning choice!

Nutrition

Calories: 399kcal | Carbohydrates: 35g | Protein: 10g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Sodium: 629mg | Potassium: 914mg | Fiber: 13g | Sugar: 14g | Vitamin A: 381IU | Vitamin C: 25mg | Calcium: 89mg | Iron: 4mg