📝 About This Recipe
Known as the 'King of Dishes' in Persian cuisine, Javaher Polo is a breathtaking tapestry of colors and textures traditionally served at weddings and celebrations. This aromatic masterpiece features fluffy basmati rice layered with 'jewels' of ruby-red barberries, golden saffron, emerald pistachios, and sweet candied orange peel. It is a harmonious balance of sweet, sour, and savory flavors, crowned with the legendary golden-crisp rice crust known as Tahdig.
🥗 Ingredients
The Rice Base
- 3 cups Extra-long grain Basmati rice (high quality, aged preferred)
- 3 tablespoons Kosher salt (for the boiling water)
- 4 tablespoons Unsalted butter (melted)
- 3 tablespoons Neutral oil (for the Tahdig)
The Saffron Infusion
- 1/2 teaspoon Saffron threads (ground with a pinch of sugar)
- 3 tablespoons Hot water (not boiling, just off the boil)
The Jewels (Dried Fruits & Nuts)
- 1/2 cup Dried Barberries (Zereshk) (rinsed and soaked for 10 minutes)
- 1/2 cup Dried Apricots (slivered)
- 1/3 cup Golden Raisins
- 1/4 cup Orange peel (julienned, pith removed and blanched)
- 1/4 cup Pistachios (slivered or roughly chopped)
- 1/4 cup Almonds (slivered)
- 2 tablespoons Granulated sugar (to balance the tart barberries)
Aromatics
- 1 large Yellow onion (thinly sliced)
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Ground cardamom
👨🍳 Instructions
-
1
Wash the rice in a large bowl, swirling with your hand and changing the water 5-6 times until the water runs perfectly clear to remove excess starch.
-
2
Soak the washed rice in lukewarm water with 1 tablespoon of salt for at least 30 minutes to strengthen the grains.
-
3
Prepare the 'bloomed' saffron by mixing the ground saffron with 3 tablespoons of hot water; cover and set aside to develop its deep crimson color.
-
4
Blanch the julienned orange peel in boiling water for 5 minutes, drain, and repeat twice more to remove all bitterness. In a small pan, sauté the peels with 1 tablespoon of sugar and a splash of saffron water until glazed.
-
5
In a skillet, sauté the sliced onions in a bit of oil until golden brown and caramelized. Stir in the cinnamon and cardamom, then add the apricots, raisins, and slivered almonds. Cook for 3 minutes until the fruit is plump.
-
6
Separately, sauté the soaked barberries with 1 tablespoon of sugar and 1 tablespoon of butter for just 1 minute over medium-low heat. Be careful not to burn them as they are delicate.
-
7
Bring a large pot of water (about 8-10 cups) to a boil with the remaining 2 tablespoons of salt. Drain the soaking rice and add it to the boiling water.
-
8
Parboil the rice for 5-7 minutes. Test a grain: it should be soft on the outside but still have a firm 'bite' in the center. Drain and rinse quickly with cool water.
-
9
Prepare the pot for steaming: Add 3 tablespoons of oil and 2 tablespoons of water to the bottom of the non-stick pot. Mix a ladle of parboiled rice with a teaspoon of saffron water and spread it across the bottom to create the Tahdig layer.
-
10
Layer the remaining rice into the pot, forming a pyramid shape. Poke 5 holes into the rice mound with the handle of a wooden spoon to allow steam to escape.
-
11
Drizzle the melted butter and any remaining saffron water over the rice. Wrap the pot lid in a clean kitchen towel (to absorb moisture) and cover the pot tightly.
-
12
Cook on medium-high heat for 5 minutes to set the crust, then reduce heat to low and steam for 45 minutes.
-
13
Once finished, gently fluff the white rice. Take two cups of rice and mix with the prepared fruit, nut, and onion mixture.
-
14
Platter the rice by alternating layers of white rice and the 'jeweled' mixture, finishing with a generous topping of the bright barberries and pistachios. Carefully remove the crispy Tahdig from the bottom and serve it on the side.
💡 Chef's Tips
Always use a non-stick pot or a heavy-bottomed cast iron to ensure the Tahdig releases easily. If you cannot find barberries, dried cranberries soaked in lemon juice are a decent substitute, though less authentic. Do not skip the rice washing; the clarity of the water is the secret to fluffy, individual grains that don't stick together. When sautéing barberries, keep the heat low—they contain high sugar and burn into a bitter black mess very quickly. The kitchen towel on the lid is essential; it prevents steam from dripping back onto the rice, which would make it mushy.
🍽️ Serving Suggestions
Serve alongside Saffron Roast Chicken (Joojeh Kabob) for a classic Persian feast. Pair with a side of Mast-o-Khiar (Persian cucumber and yogurt dip) to provide a cooling contrast. A fresh Shirazi salad (diced cucumber, tomato, and onion) adds a bright acidity that cuts through the richness of the nuts. Serve with hot black tea brewed with rose petals or cardamom for an authentic finish. Pairs beautifully with a crisp, dry Riesling or a sparkling pomegranate spritzer.