📝 About This Recipe
Ajil Polow is a majestic masterpiece of Persian cuisine, traditionally served at weddings and New Year (Nowruz) celebrations to symbolize prosperity and sweetness. This aromatic basmati rice dish is layered with 'Ajil'—a luxurious medley of toasted pistachios, almonds, and walnuts—balanced by the tart pop of barberries and the honeyed sweetness of apricots. The crowning glory is the golden, crispy 'Tahdig' crust at the bottom of the pot, making every bite a sensory journey through the silk road of flavors.
🥗 Ingredients
The Rice Base
- 3 cups Long-grain Basmati Rice (high-quality aged rice preferred)
- 3 tablespoons Kosher Salt (for the boiling water)
- 1/2 teaspoon Saffron threads (ground and dissolved in 3 tbsp hot water)
- 4 tablespoons Unsalted Butter (melted)
- 3 tablespoons Neutral Oil (for the Tahdig)
The Nut and Fruit (Ajil) Medley
- 1/2 cup Raw Pistachios (slivered or roughly chopped)
- 1/2 cup Slivered Almonds (blanched)
- 1/2 cup Walnut halves (broken into bite-sized pieces)
- 1/2 cup Dried Apricots (thinly sliced)
- 1/3 cup Dried Barberries (Zereshk) (soaked for 10 mins and drained)
- 1/4 cup Golden Raisins (optional for extra sweetness)
Aromatics and Seasoning
- 1 large Yellow Onion (thinly sliced into half-moons)
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Cardamom
- 1 tablespoon Granulated Sugar (to balance the tart barberries)
👨🍳 Instructions
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1
Wash the basmati rice in a large bowl, changing the water 4-5 times until the water runs completely clear to remove excess starch.
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2
Soak the rice in lukewarm water with 1 tablespoon of salt for at least 30 minutes (up to 2 hours) to ensure long, fluffy grains.
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3
In a large skillet, heat 2 tablespoons of butter over medium heat. Sauté the sliced onions until they are deep golden brown and caramelized, about 15 minutes.
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4
Add the almonds, pistachios, and walnuts to the skillet with the onions. Toast for 3-4 minutes until fragrant. Add the apricots, barberries, raisins, cinnamon, cardamom, and sugar. Stir for 2 minutes and set aside.
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5
Bring a large non-stick pot of water (about 8-10 cups) to a rolling boil with the remaining 2 tablespoons of salt.
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6
Drain the soaking rice and add it to the boiling water. Boil for 6-8 minutes. Test a grain: it should be soft on the outside but still have a firm 'bite' in the center (al dente).
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7
Drain the rice in a fine-mesh colander and rinse quickly with lukewarm water to stop the cooking process.
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8
Clean the pot and add the oil, 1 tablespoon of water, and 1 tablespoon of the saffron water to the bottom. Swirl to coat.
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9
Spread a layer of parboiled rice over the bottom of the pot (about 1 inch thick). This will become your golden Tahdig crust.
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10
Layer the remaining rice and the nut/fruit mixture alternately, forming a pyramid shape. End with a layer of white rice on top.
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11
Using the handle of a wooden spoon, poke 5 holes into the rice mound to allow steam to escape. Drizzle the remaining melted butter and saffron water over the top.
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12
Wrap the pot lid in a clean kitchen towel (to absorb moisture) and cover the pot tightly. Cook on medium-high for 5 minutes to set the crust, then reduce heat to low and steam for 45-50 minutes.
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13
To serve, gently fluff the rice with a fork, mixing the fruit and nuts throughout. Carefully remove the crispy Tahdig from the bottom and serve it on the side or on top of the rice platter.
💡 Chef's Tips
Always use a non-stick pot to ensure the Tahdig releases easily without breaking. If barberries are too tart for your palate, increase the sugar slightly when sautéing them. Do not skip rinsing the rice; this is the secret to the distinct, individual grains characteristic of Persian Polow. To get an even more vibrant color, mix a small bowl of the cooked rice with the saffron water before folding it back into the main platter. If you don't have a kitchen towel for the lid, the rice may become mushy from the condensation.
🍽️ Serving Suggestions
Serve alongside Saffron Roasted Chicken (Joojeh Kabob) or a slow-cooked lamb shank. Pair with a side of Mast-o-Khiar (Persian cucumber and herb yogurt) to cool the palate. A fresh Shirazi Salad (diced cucumber, tomato, and onion) provides a bright, acidic contrast. Serve with a glass of Doogh (savory yogurt drink with mint) for an authentic experience. Garnish with fresh pomegranate seeds for an extra pop of color and juice.