Persian jeweled rice is a gorgeous dish with specks of candied orange, pistachios, dried fruit and saffron. A feast for both the eyes and pallet and a stunning centerpiece for any dinner celebration.
Persian Jeweled Rice
Persian jeweled rice, also known as “javaher polow” in Persian is known to be a traditional rice served at big celebrations, such as weddings or holidays.
This rice dish is gorgeous. Colors pop out and it is as eye catching as it is flavorful. The prized possession is the “tah-dig“, which is the crispy bottom layer of the rice that everyone fights over.
There’s a Good Amount of Prep Work, But it’s Worth It
Once the prepping of all the ingredients is done, then all you have to do is layer the rice with all the jeweled ingredients.
I’ll take you step by step and show you how to make this rice. There are flavors of saffron and turmeric and sweet and citrus flavors of candied orange peel and crunchy pistachios.
Everything blends together both aesthetically and deliciously!
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.
How to Make Persian Jeweled Rice
- First, in a small bowl soak a generous pinch of saffron in warm water. Allow to soak while setting up other ingredients.
2. 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.
3. 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.
4. Next, using a vegetable peeler, peel orange skin into long strips. Use a small paring knife to cut off the inside white pith (this is bitter). Then cut the orange strips into thinner strips. Soak these in water and rinse 3 times, which helps cut the bitterness.
5. To make the candied orange and carrots, in another small pot, bring 1/2 c sugar and 1/2 c water to a boil. Add orange strips and carrot strips and boil for 15 minutes on low. When done, set aside.
6. In a separate pan, saute sliced onion in 1 Tb butter and oil until caramelized. About 10 minutes. Add turmeric and mix together well.
7. To the onion mixture, add raisins, dried apricots, cumin and cardamom. Mix everything together and cook for another 2 minutes to cook off the spices.
8. Add candied carrot and orange mixture to the fruit and onions and toss well.
9. Next, add the pistachios and almonds and toss to coat. Drizzle 1 Tb saffron water (that has been soaking). Toss everything together and set aside.
10. Melt 2 tablespoons butter and a good drizzle of olive oil in a large pot. Then, in a small bowl, mix 1/4 c of reserved rice with 2 tablespoons of yogurt and 1 tablespoon saffron water. Place the rice mixture on the bottom of the large pot. This will help form a “tah-dig” to get a crispy bottom.
11. Next, it’s time to layer. Add 1/3 of rice mixture, then 1/3 of fruit and nut mixture and continue until everything is used. Be sure to make a “pyramid” shape as you layer the rice.
12. Use the back of a large wooden spoon to make holes in the rice. This will allow the steam to escape and ensure in a crispy bottom. Then, drizzle the rest of the saffron water on top + 1/2 cup water.
13. Before closing the pot with a lid, wrap the lid in a towel and then close. The towel will help catch the moisture so the bottom will be crispy. Cook with lid on for 30 minutes on low flame.
14. When ready, spoon rice and fruit mixture on a platter and serve.
Tips for Making Persian Rice
- Basmati rice is the best rice to use for Persian rice, others such as Jasmine or white rice don’t have the same amount of starch and cook differently.
- Take the time to rinse and soak the rice, this helps release starch creating a fluffier and lighter rice.
- Have fun with the ingredients, use a number of dried fruits such as dried currants, dried cherries or dried dates.
- Other additions to add are, fresh pomegranate seeds, fresh herbs such as chopped parsley and mint or candied lemon peel instead of orange peel.
Another great side dish:
Persian Jeweled Rice
LittleFerraroKitchen.com
Ingredients
- 2 cups basmati rice
- 1 onion sliced thin (I used red, but white will do)
- 1 cup dried apricots chopped
- 1 cup sliced almonds
- 1 cup pistachio roughly chopped
- 1 carrot peeled, and cut into small match sticks.
- 1/2 cup golden raisins
- 1/2 cup red raisins
- Large pinch of saffron soaked in 1/4 cup hot water
- 1/2 tsp turmeric
- 1/2 tsp cardamom
- 3 Tb butter
- 2 Tb olive oil
- 2 Tb yogurt
- Kosher salt if needed
Instructions
- 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.
- Next, using a vegetable peeler, peel orange skin into long strips. Use a small paring knife to cut off the inside white pith (this is bitter). Then cut the orange strips into thinner strips. Soak these in water and rinse 3 times, which helps cut the bitterness.
- To make the candied orange peel and carrots, in another small pot, bring 1/2 c sugar and 1/2 c water to a boil. Add orange strips and carrot strips and boil for 15 minutes on low. When done, set aside.
- In a separate pan, saute sliced onion in 1 Tb butter and oil until caramelized. About 10 minutes. Add turmeric and mix together well.
- To the onion mixture, add raisins, dried apricots, cumin and cardamom. Mix everything together and cook for another 2 minutes to cook off the spices.
- Add candied carrot and orange mixture to the fruit and onions and toss well.
- Next, add the pistachios and almonds and toss to coat. Drizzle 1 Tb saffron water (that has been soaking). Toss everything together and set aside.
- Melt 2Tb butter and a good drizzle of olive oil in a large pot. Then, in a small bowl, mix 1/4 c of reserved rice with 2 Tb of yogurt and 1 Tb saffron water. Place the rice mixture on the bottom of the large pot. This will help form a “tah-dig” to get a crispy bottom.
- Next, it’s time to layer. Add 1/3 of rice mixture, then 1/3 of fruit and nut mixture and continue until everything is used. Be sure to make a “pyramid” shape as you layer the rice.
- Use the back of a large wooden spoon to make holes in the rice. This will allow the steam to escape and ensure in a crispy bottom. Then, drizzle the rest of the saffron water on top + 1/2 cup water.
- Before closing the pot with a lid, wrap the lid in a towel and then close. The towel will help catch the moisture so the bottom will be crispy. Cook with lid on for 30 minutes on low flame.
- When ready, spoon rice and fruit mixture on a platter and serve.
Notes
- Basmati rice is the best rice to use for Persian rice, others such as Jasmine or white rice don’t have the same amount of starch and cook differently.
- Take the time to rinse and soak the rice, this helps release starch creating a fluffier and lighter rice.
- Have fun with the ingredients, use a number of dried fruits such as dried currants, dried cherries or dried dates.
- Other additions to add are, fresh pomegranate seeds, fresh herbs such as chopped parsley and mint or candied lemon peel instead of orange peel.
Nutrition
This post was originally published in january, 2014 and updated September 2022 with added nutritional information and helpful tips.
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 =)
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!
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!
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.
I hesitated at first but I have finally given it a try yesterday, and it tasted great.
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
Hi Yvonne! Thank you for your lovely comment!
Love the blend of sweet and savory!
Thank you so much Shelby!