Persian Jeweled Rice. This dish is called jeweled rice because it is golden and glistening, laced with butter and spices and piled with gem-colored fruits Some of the ingredients called for may require some effort to find, but you can make substitutions If you cannot get dried barberries (imported from Iran), you will need dried cherries or goji berries or dried cranberries Persian jeweled rice, also known as "javaher polow" in Persian is known to be a traditional rice served at big celebrations, such as weddings. Which is why I thought it would be just perfect to showcase during the time I am celebrating my girlfriends wedding. Colors pop out and it is as eye catching as it is.
This Persian jeweled rice is a feast for the senses. It's exquisitely flavored with saffron, which gives it its golden color, along with cardamom, cinnamon, and allspice. You'll bite down on toasted fennel and cumin seeds which will release alternate bursts of flavor. You can cook Persian Jeweled Rice using 12 ingredients and 4 steps. Here is how you cook that.
Ingredients of Persian Jeweled Rice
- You need 1 cup of rice.
- Prepare 4 T of butter (divided).
- Prepare 2 T of sugar (divided).
- It’s 1/4 cup of Gran Marnier (divided).
- You need 1 T of cardamon.
- It’s 1/4 t of tumeric.
- It’s 1/4 t of salt.
- It’s of Small onion, diced.
- You need 1/4 cup of raisins.
- It’s 1/4 cup of dried cranberries.
- It’s 1/2 cup of roasted pistachios.
- You need of Carrot stock.
Transfer to a plate, let cool, then coarsely chop. The King of all Persian dishes, the Persian Jewelled Rice or Morasa Polow bedazzles the eye with twinkles of red, green, orange and gold. Morasa means jewels and it's easy to see why this jewelled rice always makes an appearance at major Persian festivals such as Nowruz, the Persian New Year and especially weddings; its gems and sweetness is. This gloriously flavored and fabulously beautiful Jeweled Persian Rice Pilaf makes the most superb side dish.
Persian Jeweled Rice step by step
- Make rice per rice directions, using carrot stock instead of water. Add 2T butter, 1 T sugar, cardamon, tumeric, 1/8 cup Gran Marnier, and salt to pot..
- Make fruit & nut mix. Soak raisins and cranberries in hot water with 1T sugar disolved. Let sit at least 10 minutes. Saute onions over 1T butter. Once soft, add plumped raisins and cranberries, pistachios, and 1/8 C Gran Marnier. Cook off liquid..
- Stir fruit & nut mix into rice once rice is cooked..
- Melt 1 T butter in saute pan over med high heat. Fry rice in pan like scrambled eggs, turning and stiring once bottom begins to brown..
The rice is soft and fluffy and cooked in stock to give it a great depth of flavor. Lightly spiced with cinnamon, cumin, and cardamom, then finished with cranberries, lemon, and pistachio, this is a touch of the Middle East. 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. Persian Jeweled rice (Javaher polo), also known as Bride's rice, or Morasah rice, is a popular dish across all Iran.