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Persian Jewelled Rice

Persian jewelled rice. A lightly spiced and delicious rice recipe
 
Persian jewelled rice or Javaher Polow is a fragrant rice dish. The gemstone colours from the fruits give the dish its name.
 
The very name Persia conjures up the exotic. The tales told by Scheherazade in thousand and one nights come to mind. It conjures up images of Aladdin with his magical lamp and wondrous genie. Sinbad the sailor and his amazing voyage or Ali Baba and his forty thieves. All magical tales full of colour. You can almost see the flying carpets and bazaars full of people and giant pots as you read. The bright colours in the Persian jewelled rice reflect these magical tales.

Persian jewelled rice

Persian Jewelled Rice

Rice is a staple of the modern Iranian kitchen and the base of wide range of dishes. Persian Jewelled rice is part of a traditional wedding feast. It gains its name from the gemstone colours making up the rice. Saffron, carrots and orange peel add the gold. Burberries add a flash of red ruby colour. Nuts add a little flavour. Pistachios having a green emerald colour and almonds resembling pearls. The final dish is full of flavour and is a joy to eat.

My adaptation of the original recipe uses raspberries instead of burberries. If you are a regular reader you will know that every year I have a large crop of raspberries. I am forever creating raspberry recipes to use them up. Usually I make sweet recipes like these raspberry bars. Occasionally I use the raspberries to add a touch of sweetness to a savoury dish. Chicken and raspberry salad is one such recipe and this Persian jewelled rice is another.

Persian Jewelled rice

Inspiration for Persian Jewelled Rice

The inspiration for this recipe came from Tilda Basmati rice. They have just brought out a new limited edition rice pouch to add the to extensive range of flavours. The Limited Edition Caribbean Rice & Peas came out number 1 in the vote in Tilda’s choose your new recipe social media campaign.

Tilda Basmait rice pouches

Tilda Basmati Caribbean rice and peas

The Caribbean rice and peas is rice cooked in coconut milk mixed with kidney beans. In the Caribbean peas actually refer to kidney beans. In the UK we would expect green peas instead.

Tilda rice pouches are a great way to help make a meal in a hurry. Cook them in the microwave for two minutes and they are ready to serve. This new limited edition flavour is a great addition to the range. The subtle coconut flavour would go perfectly with a this Caribbean chicken one pot curry.

Tilda create your flavour competition

If you have a delicious home made rice recipe you may want to submit it to Tilda Basmati to be considered for the next limited edition pouch. Simply suggest your two favourite flavours and you will be in with a chance to win a £1000 cash prize. If you win you will also receive an exclusive flavour creation experience at the Tilda kitchens and the chance to see your creation come to life. The new recipe will then hit the shelves in February. Will you #RiceToTheChallenge? Enter on the Tilda Basmati website: https://www.tilda.com/live-well/campaign/choose-your-flavour/

Persian Jewelled Rice Recipe

Cooking Persian Jewelled rice involves steaming it slowly in a pan with butter. The rice ends up soft with a golden buttery crust on the underside. You need to be careful to cook the rice on a low heat so that it does not burn. The resulting dish is the perfect accompaniment for a spicy stew.

The original recipe uses raisins or burberries instead of raspberries. Nuts are often stirred into the mixture before serving. Almonds and pistachios are the usual choice. Raspberries work really well, adding a lovely touch of sweetness into the savoury rice.

Persian Jewelled Rice

  • Servings: 4
  • Difficulty: easy
  • Print

A flavourful and tasty steamed rice

Ingredients

  • 300g basmati rice
  • a large carrot
  • 1 onion
  • 150g raspberries
  • 1 garlic clove
  • pinch saffron
  • 1 tsp caradamon
  • 150g raspberries
  • 1 tsp cumin
  • 1 tsp cinnamon
  • zest from one orange
  • 60g butter
  • 100g sugar

Directions

  1. Put the rice in a sieve and rinse under cold water.
  2. Tip into a bowl, cover with cold water and leave to soak for an hour
  3. Add the saffron into a heatproof bowl and add two tablespoons of boiling water.
  4. Just before the rice finishes soaking chop the onion and garlic
  5.  Melt half the butter in a pan on a low heat and add the onion and garlic
  6. Add the spices and cook gently until the onion is soft
  7. Turn off the heat
  8. Cut the carrot into thin strips with a potato peeler
  9. Add to boiling water with the sugar and cook for a few minutes.
  10. Drain the carrots
  11. Add the rice to a large pan and pour over boiling water until its around 3cm above the rice
  12. Boil for three minutes and then drain the rice and rinse it
  13. Add the rice into the pan with the onions and carrots then stir though.
  14. Pour in the saffron and water and add another 200ml of water
  15. Dot the remaining butter over the top.
  16. Cover the pan with a lid and a clean cloth and cook on a very low heat for around thirty minutes.
  17. Don’t open the lid as it will let the steam out
  18. To serve stir the orange zest though and add the raspberries.

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