📝 About This Recipe
Known as the 'King of Dishes,' Javaher Polo is a breathtaking centerpiece of Persian cuisine, traditionally served at weddings and grand celebrations. This recipe adapts the intricate process for the Instant Pot, layering aromatic basmati rice with a treasure trove of glistening barberries, candied orange peel, and toasted nuts that resemble edible gems. The result is a sophisticated harmony of sweet, sour, and savory flavors, infused with the incomparable aroma of premium saffron.
🥗 Ingredients
The Rice Base
- 3 cups Extra-long grain Basmati rice (rinsed until water runs clear)
- 3 cups Water (use high-quality filtered water)
- 1.5 teaspoons Kosher salt
- 3 tablespoons Ghee or unsalted butter (melted)
The Jewels (Fruits and Nuts)
- 1/2 cup Dried Barberries (Zereshk) (soaked for 10 minutes and drained)
- 1/4 cup Slivered Almonds (raw)
- 1/4 cup Slivered Pistachios (raw)
- 1/3 cup Golden Raisins
- 1/2 cup Dried Apricots (thinly sliced into matchsticks)
- 1/4 cup Orange Peel (julienned, pith removed, and blanched to remove bitterness)
Aromatics and Finish
- 1/2 teaspoon Saffron threads (ground and dissolved in 2 tbsp hot water)
- 2 tablespoons Granulated sugar (to balance the tartness of barberries)
- 1/2 teaspoon Ground cardamom
- 1/4 teaspoon Ground cinnamon
👨🍳 Instructions
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1
Rinse the basmati rice in a fine-mesh sieve under cold running water, swirling with your fingers until the water runs completely clear to remove excess starch.
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2
In the Instant Pot inner pot, combine the rinsed rice, 3 cups of water, and salt. Stir once to ensure the rice is submerged.
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3
Secure the lid, set the valve to 'Sealing,' and select 'Manual/Pressure Cook' on High Pressure for 6 minutes.
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4
While the rice cooks, prepare the 'jewels.' In a medium skillet over medium-low heat, melt 1 tablespoon of butter. Add the slivered almonds and pistachios, toasting for 2-3 minutes until fragrant but not browned.
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5
Add the barberries, raisins, apricots, and julienned orange peel to the skillet. Sprinkle with the sugar and cardamom.
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6
Sauté the fruit and nut mixture for 3-4 minutes. The barberries should puff up and become glossy. Remove from heat and set aside.
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7
When the Instant Pot timer ends, allow for a 10-minute Natural Pressure Release (NPR) before venting any remaining steam manually.
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8
Open the lid and fluff the rice gently with a fork. Remove 1 cup of the white rice and place it in a small bowl; mix this with the prepared saffron water until the rice is a vibrant yellow.
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9
Drizzle the remaining 2 tablespoons of melted butter and the ground cinnamon over the white rice in the pot and toss gently.
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10
To assemble, fold half of the fruit and nut mixture into the white rice in the pot.
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11
Transfer the rice to a large, shallow serving platter, mounding it into a pyramid shape.
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12
Top the mound with the saffron-infused yellow rice and the remaining fruit and nut mixture, ensuring the 'jewels' are visible on top for a stunning presentation.
💡 Chef's Tips
Always use high-quality, long-grain Basmati rice; cheap varieties will turn mushy in the pressure cooker. If your orange peels are very bitter, boil them in water for 5 minutes, drain, and repeat once more before sautéing. Do not skip the rinsing step—removing starch is the secret to fluffy, individual grains that don't stick together. Be careful when sautéing barberries; they have a high sugar content and can burn quickly, turning bitter. You can create a 'Tahdig' (crispy bottom) by transferring the cooked rice to a non-stick pot with oil and steaming on the stove for 15 minutes after pressure cooking.
🍽️ Serving Suggestions
Serve alongside 'Joojeh Kabab' (Persian saffron grilled chicken) for a classic pairing. A side of 'Mast-o-Khiar' (Persian cucumber and herb yogurt) provides a cooling contrast to the sweet fruits. Pair with a glass of chilled 'Doogh' (savory yogurt drink with mint). Serve with a fresh herb platter (Sabzi Khordan) containing radishes, mint, and tarragon.