Name: Delicious Persian Jeweled Rice
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Persian
Ingredients: 2 cups basmati rice; 1 teaspoon salt (for soaking water); ½ teaspoon saffron threads; 2 tablespoons hot water (to bloom saffron); ⅓ cup barberries or dried cranberries; 1 tablespoon sugar (for berries); ¼ cup candied orange peel, chopped; ½ cup slivered almonds; ½ cup shelled pistachios; 2 medium onions, thinly sliced; 3 tablespoons butter or ghee (plus more for layering); ½ teaspoon salt (for seasoning rice); ½ cup pomegranate arils (for garnish)

Persian Jeweled Rice, also known as “Javaher Polow,” is a celebration on a plate. Its name is inspired by the glistening, colorful ingredients that resemble precious jewels scattered across a bed of fluffy basmati rice. The dish is a beautiful blend of flavors and textures: sweet, savory, and aromatic. It’s traditionally served at Persian weddings and special occasions, but with this recipe, you can bring that elegance into your everyday meals.

The rich golden saffron rice is layered with barberries, candied orange peel, slivered almonds, pistachios, and sweet fried onions, creating a stunning contrast of flavors and colors. A sprinkle of pomegranate arils adds a juicy crunch that makes every bite exciting. It’s not just food; it’s a culinary experience.

Preparation Phase & Tools to Use

Making Persian Jeweled Rice is all about precision and patience. To bring out the best of each ingredient, you’ll need:

Large Non-Stick Pot or Dutch Oven: Crucial for cooking the rice without sticking and for layering the jeweled toppings.
Fine Mesh Strainer: To rinse the rice thoroughly. This step removes excess starch and ensures a fluffy texture.
Mixing Bowls: You’ll need a few to soak, separate, and prep the different toppings like dried fruits and nuts.

Sharp Knife: Essential for slicing the onions thin and uniformly.
Small Saucepan: For toasting nuts and cooking barberries or orange peel in syrup.
Spoon or Spatula: For gentle folding and layering, so the rice doesn’t break.

Each tool plays a key role in making sure the ingredients are treated with care, keeping textures and colors intact.

Ingredients for the Delicious Persian Jeweled Rice

Basmati Rice – The long grains are essential for the light, fluffy texture of this dish. Its delicate aroma also provides the perfect base for absorbing all the jeweled flavors.
Saffron Threads – A few strands bloom in warm water and lend their golden hue and earthy floral aroma to the rice.

Barberries (or Dried Cranberries) – These tart berries offer a sharp contrast that balances the dish’s sweetness. If you can’t find barberries, cranberries make a good substitute.
Candied Orange Peel – Adds a sweet, citrusy bitterness and aromatic complexity to every bite.
Slivered Almonds & Pistachios – Provide crunch and richness. Their slight nuttiness pairs beautifully with the delicate rice.

Onions – Thinly sliced and caramelized to add a layer of sweet-savory depth.
Pomegranate Arils – These fresh, juicy bursts add brightness and color, making each serving feel festive.
Butter or Ghee – Infuses richness and helps create the crispy tahdig (bottom crust).

Salt & Sugar – Salt to season the rice properly, and a little sugar to balance the tartness of the berries.

How To Make the Delicious Persian Jeweled Rice

Step 1: Rinse and Soak the Rice

Rinse the basmati rice under cold water until the water runs clear. Then soak it in salted water for at least 30 minutes to ensure a tender yet separate grain texture.

Step 2: Parboil the Rice

Bring a large pot of water to a boil. Add the soaked rice and cook for about 6–7 minutes until al dente. Drain and set aside.

Step 3: Prepare the Saffron

Steep saffron threads in hot water and let it bloom. This liquid will later be mixed with a portion of the rice for color and aroma.

Step 4: Cook the Toppings

In a small pan, melt butter and gently sauté the barberries with a touch of sugar. Do the same for the candied orange peel. Separately, toast the slivered nuts and caramelize the sliced onions until golden brown.

Step 5: Layer the Rice

In your non-stick pot, add a layer of butter or oil. Then spoon in a layer of rice, followed by saffron rice, toppings, and continue layering until all ingredients are used. Cover the lid with a clean towel and steam on low heat for 30–40 minutes.

Step 6: Garnish and Serve

Once done, gently plate the rice, sprinkle pomegranate arils, and garnish with reserved toppings. Serve immediately for the best texture and warmth.

How to Serve and Store Persian Jeweled Rice

This vibrant rice dish is meant to be the star of your table. Serve Persian Jeweled Rice warm, preferably on a large platter that showcases its golden hues and colorful toppings. It pairs beautifully with roasted meats, grilled chicken, or even as a vegetarian centerpiece alongside yogurt-based sides like mast-o-khiar (Persian cucumber yogurt).

To store leftovers, let the rice cool completely before transferring it to an airtight container. Keep it refrigerated for up to 4 days. To reheat, sprinkle a bit of water over the rice and steam it covered, either on the stovetop or in the microwave, to restore moisture and fluff.

Frequently Asked Questions

What is tahdig and how do I get it right?

Tahdig is the crispy, golden crust at the bottom of the rice pot. To perfect it, make sure your pot is well-oiled or buttered before adding the first layer of rice, and cook on low heat with the lid wrapped in a towel to absorb moisture.

Can I make this rice ahead of time?

Yes! Persian Jeweled Rice can be parboiled and layered a day in advance. Store it covered in the fridge, then steam it fresh just before serving.

What if I can’t find barberries?

No worries. Dried cranberries are a common substitute. Just soak them in warm water to soften and gently sauté them with a little sugar.

Is this recipe gluten-free?

Absolutely. Persian Jeweled Rice is naturally gluten-free. Just ensure your ingredients (especially packaged ones like candied orange peel) are certified gluten-free.

Can I freeze Persian Jeweled Rice?

Freezing is possible, though not ideal due to the delicate texture. If needed, freeze in a sealed container for up to a month. Thaw in the fridge and steam gently to reheat.

How do I avoid soggy rice?

Make sure not to overcook the rice during parboiling. It should be firm in the center before draining and layering. Always steam on low heat to let it cook slowly and evenly.

Want More Rice Dish Ideas?

If Persian Jeweled Rice has won you over, here are more rice-based recipes from Life With Olivia that will keep your table exciting:

Flavorful Jailhouse Rice Recipe with savory beef and hearty seasoning.
Sweet Garlic Chicken in the Crockpot paired beautifully over buttered rice.

One Pan Sweet and Tangy BBQ Sausage Rice for a sweet-savory flavor bomb.
Smothered Chicken and Rice Recipe that’s creamy, cozy, and satisfying.
One Skillet Smoky Honey Chili Beef Rice if you crave a bit of bold heat.

And if you’re looking for more unique and colorful recipes, follow my daily kitchen adventures here:
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Tried it? I’d love to hear your twist. Did you go traditional with barberries or modern with cranberries? Maybe added rose petals for a floral note?

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Delicious Persian Jeweled Rice

Author: Olivia McKenney
Total Time: 1 hour 15 minutes
Yield: 6 servings

Print Recipe

Description

Persian Jeweled Rice (Javaher Polow) is a stunning and festive rice dish filled with aromatic saffron, tart berries, sweet citrus peel, crunchy nuts, and colorful garnishes. Traditionally served at weddings and celebrations, this dish brings elegance and vibrant flavor to any table.

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak it in salted water for 30 minutes.

2. Bring a large pot of water to a boil. Add the soaked rice and cook for 6–7 minutes until al dente. Drain and set aside.

3. Bloom saffron threads in 2 tablespoons of hot water. Let it steep while preparing other ingredients.

4. In a small pan, melt 1 tablespoon butter and sauté barberries (or cranberries) with 1 tablespoon of sugar. Set aside.

5. In the same pan, lightly sauté chopped candied orange peel for 1–2 minutes. Set aside.

6. Toast almonds and pistachios until fragrant. Set aside.

7. Caramelize the sliced onions in butter until golden brown. This adds a sweet-savory depth.

8. In a non-stick pot, add a spoon of ghee or butter. Layer a third of the rice, then some saffron rice, followed by nuts, berries, orange peel, and onions. Repeat layers.

9. Cover the pot lid with a clean towel and place it tightly on top. Steam on low for 30–40 minutes.

10. Carefully fluff the rice and plate it. Top with pomegranate arils and any reserved toppings. Serve warm.