Persian Jewelled Rice
- 91 - 120 Minutes
- Serves 4
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.
- 500g Tilda Grand basmati extra long rice, rinsed well
- ½ tsp saffron threads
- 4 tbsp butter (or coconut oil)
- ¼ tsp fennel seeds
- ¼ tsp cumin seeds
- ¼ tsp of ground cinnamon
- ¼ tsp of ground cardamom
- ¼ tsp ground allspice
- 1 medium onion, diced
- 2 bay leaves
- finely julienned rind of 1 lemon
- 120g cup dried barberries
- 150g dried apricots, diced
- 100g cup orange peel
- 100g cup slivered almonds, toasted
- 100g cup pistachios, toasted
- 1 pomegranate seeded for garnish
- 100g of Butter
- 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.