Javaher Polow (Persian Jeweled Rice) |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 8 |
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From a local source. A time consuming recipe but well worth the effort. Note: this is intended to be served with my Saffron Steamed Basmati Rice (Persian Polow) . For festive occasions! Ingredients:
1 cup finely slivered orange peel |
2 medium carrots, peeled and cut into thin strips |
1/2 cup sugar |
1 cup dried barberries, cleaned and drained |
1 medium yellow onion, sliced |
4 tablespoons grapeseed oil, divided |
1/2 cup raisins |
1 teaspoon persian advieh mixed spice (see advieh) |
2 tablespoons slivered almonds |
2 tablespoons slivered pistachios |
plain yogurt, drained, for garnish |
Directions:
1. Begin by preparing Basmati Polow (Saffron Steamed Basmati Rice (Persian Polow)) and set aside.
2. Place the slivered orange slices in a saucepan and cover with water.
3. Bring to a boil, drain to remove bitter taste.
4. Place the orange peel, carrots and sugar in a saucepan. Add 1 cup water, cover and simmer 15 minutes. Drain and set aside.
5. Soak the barberries by placing them in a colander fitted inside a large bowl full of cold water. Soak 20 minutes.
6. Remove colander from bowl, run berries under cold water. Drain and set aside.
7. In a large non-stick pan over medium heat sautè the sliced onion in 2 tablespoons of grapeseed oil until the onions are translucent and soft.
8. Add the drained barberries and raisins. Cook for *only* 2 minutes because barberries burn easily! Remove from heat; set aside.
9. You, Dear cook, have two options for serving the polow, (assuming your rice is prepared):.
10. Option 1: Mix the rice and barberry mixture with the orange peel mixture. Stir in the advieh and the nuts. Serve yogurt on side.
11. Option 2: Layer the rice, barberry mixture and orange peel mixture. Sprinkle nuts on top. Serve yogurt on side.
12. I prefer Option 2. Your choice!
13. Cooking time includes preparing the saffron rice.
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