Persian Jeweled Rice

Basmati rice cooked with saffron, dried fruits, nuts, and orange peel — a festive Iranian dish called javaher polow or morasa polow. The deep golden crust at the bottom (tahdig) is the prize. A distinctive cuisine facet test case for "persian food", "saffron rice", and "middle eastern rice".

Ingredients

• 400 g basmati rice, soaked 30 minutes and par-boiled
• Large pinch saffron, bloomed in 4 tbsp warm water
• 80 g barberries (zereshk) or dried cranberries
• 60 g golden raisins (sultanas)
• 60 g slivered pistachios
• 60 g slivered almonds
• Zest of 1 orange
• 1 tsp cinnamon
• 1/2 tsp cardamom
• 3 tbsp butter
• Salt

Method

1. Par-boil soaked rice in heavily salted boiling water 5 minutes. Drain.
2. Melt butter in a heavy-bottomed pot. Add 3 tbsp rice and spread to form the tahdig base. Mix saffron water into this layer.
3. Layer remaining rice alternately with barberries, raisins, pistachios, almonds, orange zest, and spices.
4. Cover with a wrapped lid (kitchen towel under the lid) and steam on low heat 35–40 minutes.
5. Invert onto a platter so the golden crust (tahdig) is on top.

Tags: persian, vegetarian, rice, 60min, saffron, jeweled rice, javaher polow, tahdig, iranian, festive, dried fruit