Jeweled Rice, also known as Morasa Polo or Javaher Polo, is a stunning and flavorful Persian dish often served at celebrations. It’s a vibrant blend of fluffy Basmati rice adorned with candied orange peel, pistachios, almonds, and dried berries, creating a truly festive presentation.
Make Jeweled Rice with Orange Peel
Jeweled Rice, also known as Morasa Polo or Javaher Polo, is a stunning and flavorful Persian dish often served at celebrations. It's a vibrant blend of fluffy Basmati rice adorned with candied orange peel, pistachios, almonds, and dried berries, creating a truly festive presentation.
Ingredients
- 2 cup Basmati rice
- 3 cup Water
- 1 tsp Salt
- 0.5 cup Sugar
- 0.25 cup Water
- 2 large Oranges
- 0.25 cup Slivered pistachios
- 0.25 cup Slivered almonds
- 0.25 cup Dried barberries (Zereshk)
- 0.25 tsp Saffron threads
- 2 tbsp Butter
Instructions
- Rinse Basmati rice thoroughly under cold water until the water runs clear. Soak in salted water for at least 30 minutes, then drain.
- For the jeweled rice: Meanwhile, peel the oranges, making sure not to include any of the bitter white parts, and slice the peel into very thin strips.
- Fill a small bowl with water, add the orange peels and rinse. Repeat this rinsing process 2-3 times, changing the water each time, to remove bitterness.
- In a small saucepan, combine 0.25 cup sugar and 0.25 cup water. Bring to a simmer, then add the rinsed orange peels. Cook gently for 10-15 minutes until the peels are translucent and candied. Drain and set aside.
- In a large non-stick pot, bring 3 cups of water to a boil with 1 tsp salt. Add the drained rice and cook for 5-7 minutes until the rice is par-cooked (al dente). Drain the rice in a colander.
- Melt butter in the same pot over medium heat. You can create a tahdig (crust) by layering a thin flatbread or potato slices at the bottom if desired.
- Gently layer the par-cooked rice over the butter. Create a small hole in the center of the rice pile for steam to escape.
- Pour the bloomed saffron water over a part of the rice. Sprinkle with candied orange peels, pistachios, almonds, and sautéed barberries (if using).
- Cover the pot with a kitchen towel-wrapped lid to trap steam. Cook on low heat for 45-60 minutes until the rice is fluffy and tender.
- Gently fluff the rice with a fork and serve immediately, garnishing with extra 'jewels' if desired.
Notes
For best results, use good quality Basmati rice. The candied orange peel is crucial for flavor and aroma; make sure to remove all bitterness. You can substitute dried cranberries for barberries (zereshk) for tartness. Serve alongside roasted chicken or lamb for a complete meal.
