Persian Jewled Rice

I am totally intrigued by the Persian cuisine. The delicate use of herbs and spices is what makes Persian cooking so special. I think there should always be a perfect balance of spices in a dish. If you are cooking fish it should taste like a fish same goes for any other main ingredient. Often I have been invited to dinner parties where I have a hard time guessing what I am eating because the liberal use of spices overpowers the main ingredient. Now you know what makes me love Persian cuisine!

Jewled Rice  also known as Javaher Polow was the first Persian recipe that I tried. It's a rice dish mostly served during weddings and other festive occasions. Persian Jewled rice is ridiculously easy to make. You just parboil the rice, separately cook the dried fruit, Yes! Did I mention that this rice is made with pistachios, barberries, rose petals and other fascinating and unique ingredients? Sounds interesting doesn't it?

 I would like to tell you that Jewled Rice blends really well with both Pakistani and Indian cuisine. I have tried it with Chargha, Korma and lots of vegetarian and non vegetarian curry dishes. I think it literally complements any dish. Try it and you won't be disappointed!


 Authentic Jewled Rice calls for the use of barberries but don't be put off if you can't find them. You can use cranberries or dried cherries instead. I am using cranberries in this recipe. I am also using dried apricots and slivered almonds. If in case you want to veganize the Persian Jewled rice replace the milk with an equal amount of water. Jewled rice may seem like a complex recipe but believe me it's so easy to put together. Persian Jewled rice can be the center of attention at any dinner or potluck party. So why not try this recipe and amaze your family and friends at your next special occasion or family dinner.

Ingredients	Quantiy
banaspati rice	500g
carrots	2 medium
orange peel	1/4 cup
barberries, cranberries or dried cherries	1/2 cup
pistachios	1/2 cup
slivered almonds	1/2 cup
raisins	1/4 cup
dried apricots	1/4 cup
dried rose petals	1/4 cup
cinnamon powder	1 tsp
turmeric powder	1/4tsp
cardamom powder	1tsp
salt	to taste
sugar	1/4 cup
saffron strands	1/4tsp
milk	1/4 cup
olive oil	4tbsp

Method:

Boil the rice according to packet directions till it's half done meaning that it should be soft but still have a slight bite to it. Drain the rice and set aside.

Soak the orange peels in water. Discard the water after a few minutes and then soak in fresh water again. Repeat this process several times. This helps to take the bitterness out of the peels.

Dissolve 1/4 cup sugar in 1/2 cup water Boil till sugar dissolves and then boil the peels for 10 minutes. Drain and set aside, discard the syrup.

Slice the carrots into long thin matchsticks, Blanch the almonds to remove the peels also chop the apricots



Saute the onions in 4 tbsps of olive oil until they are light golden in colour.

Now add the orange peels, carrots,apricots nuts and cranberries.

Finally add the parboiled rice and stir to mix.

Soak the saffron strands in 1/4 cup warm milk and leave for 5 minutes to infuse and then pour this mixture over the rice.

Cover with the lid add about a quarter cup water and leave to cook with the lid covered until the water evaporates and the rice is fully tender and fluffy.

Garnish with dried rose petals and serve with your favourite Roast Chicken or curry.

Hope you will enjoy making Jewled Rice recipe for your friends. It's the best vegetarian dish to try on any occasion be it Ramadan, Eid, family dinner or a potluck party.

Don't forget to share this recipe with your friends so that they can also make it.

Nooshe Jan!!

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Persian Jewled Rice

by Shazia Ijaz June-30-2016

Adorned with a rainbow of dried fruit, nuts and fragrant spices this elegant side dish is a real show stopper. Complements any vegetarian or non vegetarian dish.

Ingredients

• 500g banaspati rice
• 2 medium carrots
• 1/4 cup orange peel
• 1/2 cup cranberries
• 1/2 cup pistachios
• 1/2 cup slivered almonds
• 1/4 cup raisins
• 1/4 cup dried apricots
• 1/4 cup dried rose petals
• 1 tsp cinnamon powder
• 1/4 tsp turmeric powder
• 1 tsp cardamom powder
• to taste salt
• 1/4 cup sugar
• 1/4 tsp saffron threads
• 1/4 cup milk
• 4 tbsps olive oil

Instructions

Boil the rice according to packet directions till it's half done meaning that it should be soft but still have a slight bite to it. Drain the rice and set aside.Soak the orange peels in water. Discard the water after a few minutes and then soak in fresh water again. Repeat this process several times.Dissolve 1/4 cup sugar in 1/2 cup water Boil till sugar dissolves and then boil the peels for 10 minutes. Drain and set aside, discard the syrup.Saute the onions in 4 tbsps of olive oil until they are light golden in colour. Now add the orange peels, carrots,apricots nuts and cranberries.Finally add the parboiled rice and stir to mixSoak the saffron strands in 1/4 cup warm milk and leave for 5 minutes to infuse and then pour this mixture over the rice.Cover with the lid add about a quarter cup water and leave to cook with the lid covered until the water evaporates and the rice is fully tender and fluffy.Garnish with dried rose petals.

Details

Prep time: 25 mins Cook time: 40 mins Total time: 1 hour 5 mins Yield: 8 servings