📝 About This Recipe
A masterpiece of Persian cuisine, Javaher Polo is a festive 'one-pot' rice dish traditionally served at weddings and celebrations to represent wealth and happiness. This aromatic basmati rice is layered with 'jewels' of ruby-red barberries, golden orange peel, emerald pistachios, and almond slivers, all perfumed with high-grade saffron. It is a stunning balance of sweet, sour, and savory flavors, featuring the legendary 'Tahdig'—the golden, crispy crust at the bottom of the pot.
🥗 Ingredients
The Rice Base
- 3 cups Basmati Rice (high-quality long-grain, rinsed until water runs clear)
- 3 tablespoons Kosher Salt (for the boiling water)
- 4 tablespoons Unsalted Butter (melted)
- 1/2 teaspoon Saffron Threads (ground and bloomed in 2 tbsp hot water)
The Jeweled Toppings
- 1/2 cup Dried Barberries (Zereshk) (soaked for 10 minutes and drained)
- 1/2 cup Orange Peel (julienned, pith removed, and blanched)
- 1/3 cup Slivered Pistachios (raw and unsalted)
- 1/3 cup Slivered Almonds (raw and unsalted)
- 2 large Carrots (peeled and cut into thin matchsticks)
- 3 tablespoons Granulated Sugar (to balance the tartness of the berries)
Aromatics and Fat
- 1 large Yellow Onion (thinly sliced)
- 1/2 teaspoon Cinnamon (ground)
- 1/4 teaspoon Cardamom (ground)
- 1/4 cup Vegetable Oil (for the Tahdig crust)
👨🍳 Instructions
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1
Wash the basmati rice in a large bowl, changing the water 5-6 times until it remains perfectly clear. Soak the rice in salted water for at least 30 minutes.
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2
Prepare the orange peels by boiling them in water for 5 minutes, then draining. Repeat this process 3 times to remove all bitterness. In the final boil, add 1 tablespoon of sugar to lightly glaze them.
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3
In a large skillet, sauté the sliced onions in butter until golden brown. Add the carrot matchsticks and sauté for 5 minutes until softened.
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4
Stir in the barberries, orange peel, almonds, and pistachios into the skillet. Add the remaining sugar, cinnamon, and cardamom. Sauté for 2-3 minutes on low heat, being careful not to burn the barberries. Set aside.
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5
Bring a large pot of water (about 8-10 cups) to a boil with 3 tablespoons of salt. Drain the soaked rice and add it to the boiling water.
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6
Parboil the rice for 6-8 minutes. The grains should be soft on the outside but still have a firm 'bite' or 'al dente' core. Drain and rinse quickly with lukewarm water.
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7
To create the Tahdig (crust), pour the vegetable oil and 2 tablespoons of water into the bottom of a heavy-bottomed non-stick pot. Add a splash of the bloomed saffron water.
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8
Add enough parboiled rice to cover the bottom of the pot in a 1-inch layer. Pack it down slightly with a spatula.
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9
Layer the remaining rice and the 'jewel' mixture alternately, forming a pyramid shape. Reserve a small portion of the jewels for garnish later.
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10
Using the handle of a wooden spoon, poke 5-6 holes through the rice mound to the bottom of the pot to allow steam to escape.
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11
Wrap the pot lid in a clean kitchen towel (to absorb moisture) and cover tightly. Cook on medium-high heat for 5 minutes to set the crust.
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12
Reduce heat to low and steam for 45-50 minutes. Drizzle the remaining melted butter and saffron water over the rice in the last 10 minutes.
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13
To serve, gently fluff the rice with a fork, mixing the jewels through. Carefully remove the golden Tahdig from the bottom and serve it on the side or on top of the rice.
💡 Chef's Tips
Always use a non-stick pot or a heavy Dutch oven to ensure the Tahdig releases easily. Do not skip the orange peel blanching; it is essential to remove the natural bitterness of the citrus pith. If you cannot find barberries, you can substitute with dried cranberries chopped into small pieces and tossed with extra lemon juice. When blooming saffron, use an ice cube instead of hot water for a more vibrant, deep red color extraction. Ensure your kitchen towel is wrapped tightly around the lid so it doesn't catch fire on a gas stove.
🍽️ Serving Suggestions
Serve alongside Saffron Roast Chicken (Joojeh Kabob) for a classic pairing. A side of Mast-o-Khiar (Persian cucumber and yogurt dip) provides a cool contrast to the warm spices. Pair with a crisp Shiraz or a lightly sweetened Doogh (yogurt drink with mint). Garnish with extra fresh pomegranate seeds during the winter for added 'jeweled' sparkle. Serve on a large silver platter to emphasize the regal nature of the dish.