Recipes
Persian Jeweled Rice
Serves 4
| Prep Time: 15 minutes
| Cook Time: 45 minutes
| Total Time: 1 hour
You may need: Persian Advieh
Discover The Recipe
Persian Jeweled Rice is a visual spectacle designed to be the centerpiece of a dinner table rather than a side dish. Often served at special events like weddings, holiday banquets, and family gatherings, large platters of jeweled rice (known as Jahaver Polow) are styled in a way to show dinner guests that this is a special occasion.
What makes Persian Jeweled Rice so special is the layers of flavor from all the fun ingredients and spices and the crispy crust on the bottom, known as Tahdig. Dried fruit, sliced nuts, and fresh herbs adorn the crown of the rice, colored golden from the spices and fruit. Cooking the parboiled rice without stirring will add a slightly crisp texture to the bottom layer. This crispy rice is always the most prized portion in Iran. Add a pinch of saffron before cooking rice for a hint of luxurious aroma.
You don't need to save this recipe for a wedding party, as this dish is rather easy to make at home, especially with our Persian Advieh spice. Our recipe for Persian Jeweled Rice is vegan and gluten-free. For a complete meal, serve this rice with store-bought rotisserie (or homemade BBQ) chicken. But this dish is hearty enough to stand on its own.
Ingredients
1 1/2 cups jasmine rice, uncooked
5 cups water
4 Tbsp oil (olive, coconut, avocado)
1 large red onion, minced
2 tsp Piquant Post Persian Advieh spice
1 tsp sea salt
1/4 cup cranberries
1/4 cup raisins
1/4 cup pistachios, chopped
1/4 cup almonds, slivered
1/4 cup water
Fresh mint for garnish
Notes
One of the most appealing parts of this recipe is the crispy texture of the rice on the bottom and sides of the pot (known as a ‘Tahdig’ in Farsi) ! It forms a crust that gives a lovely crunch. Just make sure that you are cooking this on the lowest heat setting to avoid burning the rice.
This is a very unique way of cooking the rice, but is worth the few extra steps. The resulting rice texture is beautifully fluffy and tender. You can also start with store bought par cooked rice if you want to skip the first step.
If you’re inspired to infuse just a little extra flavor into this recipe, toss the toasted pistachios and almonds in a little salt and some of the Persian Advieh spice while they are still warm.
To add authentic luxury aroma, add a pinch of saffron to the rice pot before cooking.
Instructions
Place the jasmine rice in a mixing bowl and cover with water. Agitate with your hand and then drain the rice in a colander. Clean and rinse the rice 5 times until the water is clear. Place the rice in a pot with 5 cups of water, bring to a boil and parcook for 5 minutes. After 5 minutes, drain and set aside.
Heat 2 tablespoons of the oil in a sauté pan and add the minced red onion. Cook for 3-5 minutes and then add the Piquant Post Persian Advieh spice blend, sea salt, cranberries and raisins. Stir well and cook for 2 more minutes.
Heat a dry skillet and add the pistachios and slivered almonds and toast in the skillet until browned. Set aside.
Heat the remaining two tablespoons of oil in the bottom of a heavy bottomed pot (like a dutch oven or skillet with a tight fitting lid) over low heat and spread 1/2 of the par-cooked rice into the bottom of the pot. Season liberally with sea salt.
Spread the sautéed onion and dried fruit onto the rice. Top with the rest of the par-cooked rice and drizzle the 1/4 cup of water into the pot. Cover with a tight fitting lid and cook undisturbed over the lowest heat for 30 minutes.
After 30 minutes, remove the lid and then transfer the contents to a serving dish and top with the toasted nuts and fresh mint.
Alternatives & Substitutions
The center layer of sauteed onions and dried fruit gives a beautifully sweet burst of flavor to the savory rice. This dish is traditionally made with barberries, but we have substituted dried cranberries because they are much easier to find. Try to use unsweetened cranberries if possible to reduce added sugar.
Dates and dried apricots would be delicious in this recipe as well.
Pistachios and slivered almonds are very traditional Persian ingredients, but other nuts would be equally delicious. We think pine nuts and walnuts would be a nice topping!
Try using our Advieh in this Persian Herb Frittata, or our Persian Lamb Stew.
Try making a traditional Persian Saffron Rice Tahdig (crispy rice). You can read all about Tahdig (or crispy rice) here and learn more about the history of rice in Persia!
Vegans: try our delightful Persian Apple Stew recipe for a flavor packed, plant-friendly alternative.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Persian Jeweled Rice
Serves
4
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Piquant Post spice you'll need: Persian Advieh
Ingredients
1 1/2 cups jasmine rice, uncooked
5 cups water
4 Tbsp oil (olive, coconut, avocado)
1 large red onion, minced
2 tsp Piquant Post Persian Advieh spice
1 tsp sea salt
1/4 cup cranberries
1/4 cup raisins
1/4 cup pistachios, chopped
1/4 cup almonds, slivered
1/4 cup water
Fresh mint for garnish
Instructions
Place the jasmine rice in a mixing bowl and cover with water. Agitate with your hand and then drain the rice in a colander. Clean and rinse the rice 5 times until the water is clear. Place the rice in a pot with 5 cups of water, bring to a boil and parcook for 5 minutes. After 5 minutes, drain and set aside.
Heat 2 tablespoons of the oil in a sauté pan and add the minced red onion. Cook for 3-5 minutes and then add the Piquant Post Persian Advieh spice blend, sea salt, cranberries and raisins. Stir well and cook for 2 more minutes.
Heat a dry skillet and add the pistachios and slivered almonds and toast in the skillet until browned. Set aside.
Heat the remaining two tablespoons of oil in the bottom of a heavy bottomed pot (like a dutch oven or skillet with a tight fitting lid) over low heat and spread 1/2 of the par-cooked rice into the bottom of the pot. Season liberally with sea salt.
Spread the sautéed onion and dried fruit onto the rice. Top with the rest of the par-cooked rice and drizzle the 1/4 cup of water into the pot. Cover with a tight fitting lid and cook undisturbed over the lowest heat for 30 minutes.
After 30 minutes, remove the lid and then transfer the contents to a serving dish and top with the toasted nuts and fresh mint.
Notes
One of the most appealing parts of this recipe is the crispy texture of the rice on the bottom and sides of the pot (known as a ‘Tahdig’ in Farsi) ! It forms a crust that gives a lovely crunch. Just make sure that you are cooking this on the lowest heat setting to avoid burning the rice.
This is a very unique way of cooking the rice, but is worth the few extra steps. The resulting rice texture is beautifully fluffy and tender. You can also start with store bought par cooked rice if you want to skip the first step.
If you’re inspired to infuse just a little extra flavor into this recipe, toss the toasted pistachios and almonds in a little salt and some of the Persian Advieh spice while they are still warm.
To add authentic luxury aroma, add a pinch of saffron to the rice pot before cooking.
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