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Persian Jeweled Rice is a classic Persian dish traditionally served at weddings and celebrations. My simplified recipe captures all the vibrant flavors and colorful toppings of this classic dish—golden saffron rice, sweet touches, and crunchy nuts—without the fuss. Perfect for special occasions like the holidays or a festive dinner at home! This simple yet impressive recipe combines saffron, dried fruits, and nuts, bringing an elegant touch to your table.
Persian cuisine is known worldwide for its unique blend of flavors, ingredients, and presentation, and Persian jeweled rice is one of the dishes that exemplifies why. It combines sweet, savory, and tart flavors in an exceptionally balanced way, making dishes both complex and comforting.
If you go to a Persian wedding, other dishes you can find are braised lamb shanks, zereshk polo morgh (barberry rice with chicken) and tahchin. Meals are often served family-style, encouraging sharing and connecting with loved ones, which adds to the warmth and appeal of Persian dining.
Table of Contents
- Recipe Highlights: Persian Jeweled Rice
- What Is Persian Jeweled Rice?
- Ingredients for Persian Jeweled Rice with Saffron Chicken
- How To Make Persian Jeweled Rice
- Serving Suggestions
- Tips for Making the Perfect Persian Jeweled Rice
- Variations and Substitutions
- Storage
- Frequently Asked Questions
- Other Persian Recipes you must try
- Persian Jeweled Rice Recipe
Recipe Highlights: Persian Jeweled Rice
Cuisine: Persian / Iranian cuisine
Diet Info: Can be made fully vegetarian without chicken
Skill Level: Intermediate
Signature Taste: A harmonious blend of sweet and savory, with notes of saffron, citrus, rosewater, and warm spices
Why You’ll Love this Recipe: This jeweled rice dish offers a of flavors and textures, blending sweet, tangy, and savory notes with a visually stunning presentation perfect for any occasion.
What Is Persian Jeweled Rice?
If you’ve ever tasted Persian cuisine, you know it’s a world of flavors that blend richness, fragrance, and color into every dish. Among the many Persian delicacies, javaher polow (جواهر پلو) , or Persian jeweled rice, is a showstopper. The name “jeweled” comes from the vibrant colors of its ingredients, which resemble precious gems, creating a truly eye-catching appearance. Jeweled Rice, also known as Morasa Polo (مرصع پلو) is often served at weddings, holidays, and other special occasions, symbolizing abundance and joy. Raisins and barberries as well as candied orange peels and carrots glisten like little jewels, adding bursts of flavor and color to this exquisite, festive dish.
The secret to Persian jeweled rice is its delicate layers of flavor. From the bloomed saffron that infuses everything with its golden hue to the vibrant oranges, carrots, and barberries, every bite offers something new.
My Persian jeweled rice recipe stands out because it uniquely combines the ingredients together, rather than cooking them separately. This not only enhances the flavor by allowing the ingredients to meld, but it also makes the recipe easier and more efficient, without sacrificing any of the dish’s vibrant taste and texture. Whether you’re new to Persian food or an experienced cook, this recipe will guide you to perfection.
Ingredients for Persian Jeweled Rice with Saffron Chicken
For the Bloomed Saffron
Saffron (ground and bloomed): This is the heart of the dish, lending a golden color and unique fragrance to both the rice and chicken. Blooming saffron in ice helps release its color and aroma more fully, infusing the entire dish with its signature warmth.
Ice cubes: Used to bloom the saffron, ice allows the saffron to release its deep color and fragrance gradually, maximizing its impact on the final dish.
For the Chicken
Chicken tenders: Chicken tenders are ideal for marinating and cooking quickly. Their tender texture and absorbency make them perfect for soaking up the saffron and spice flavors in this recipe.
Lemon juice: Fresh lemon juice brightens the chicken with a subtle acidity, balancing the rich saffron and spices.
Salt, paprika, and black pepper: These add depth to the chicken, with paprika providing a mild smokiness and black pepper adding a gentle kick.
Avocado oil: Used to cook the chicken, this oil has a mild taste that allows the saffron and spices to shine without interference.
For the Jeweled Rice
Rice (Basmati): Known for its long, fluffy grains and aromatic quality, basmati rice is ideal for Persian-style dishes, soaking up flavors while remaining light and separate.
Neutral-flavored oil: You can use avocado oil to cook rice and onions, providing a base without overpowering the other flavors.
Bloomed saffron: Added to the rice for color and flavor, bloomed saffron infuses the rice with a deep yellow hue and subtle aroma, enhancing the dish’s elegance.
Oranges (peel only): Use only the thin, outer peel of the orange (orange zest) to add a bright, zesty flavor with a hint of bitterness that perfectly balances the sweet and savory elements.
Carrots: Thinly sliced carrots add sweetness, vibrant color, and a subtle texture to the rice, contrasting beautifully with the other ingredients.
Sugar and water: You will use these ingredients to make a simple syrup that gently softens the orange peel and carrots, adding a sweet, glossy finish.
Rosewater: This traditional Persian ingredient adds a delicate floral note, enhancing the sweetness of the raisins, carrots, and barberries.
Onion: Sautéed onions add a savory depth to the rice, providing a base that complements the sweetness of the dried fruits and nuts.
Turmeric: Turmeric brings a warm, earthy flavor and a bright yellow color that complements the saffron, adding depth to the rice.
Raisins and barberries: Raisins add sweetness, while barberries bring a tart, slightly sour note. Together, they create the “jeweled” effect and balance each other in flavor and color.
Slivered pistachios and almonds: These nuts add a satisfying crunch and a slightly sweet, nutty flavor, making the dish even more luxurious.
Salt: Salt balances all flavors in the dish, enhancing the sweetness, savoriness, and floral notes to make every ingredient shine.
How To Make Persian Jeweled Rice
Step 1: Blooming the Saffron
Start by grinding your saffron threads in a mortar and pestle. This helps release the essential oils, unlocking its full flavor. Once ground, sprinkle the saffron over 5 cubes of ice and set aside. As the ice melts, the saffron will bloom, creating a vibrant, aromatic infusion that will tie all the flavors together in the rice and chicken.
Step 2: Marinating the Chicken
In a bowl, combine the chicken tenders with 3 tablespoons of the bloomed saffron, lemon juice, salt, paprika, and black pepper. Let this marinate for at least 30 minutes. The saffron infusion will make the chicken fragrant, tender, and packed with flavor.
Step 3: Preparing the Rice
In a large pot, add the basmati rice and cover it with water by about an inch.
Bring it to a simmer, and cook until the water has almost completely evaporated. Drain the rice and set it aside for a moment.
Next, heat 3 tablespoons of oil in the same pot. Take about ½ cup of the cooked rice and mix it with saffron. Spread this saffron rice at the bottom of the pot to create the tahdig (crispy golden rice) layer.
Add the remaining rice, pressing it firmly into the pot. Use a spoon to make 5 holes in the rice for the steam to escape. Then, cover the pot with a towel-wrapped lid and cook over medium heat for about 45 minutes.
Step 4: Creating the Jewels (Orange and Carrot Syrup)
While the rice cooks, prepare the syrup for the jewels. In a small saucepan, bring the sugar and water to a boil. Peel the oranges and make sure you’re not using much of the white part. Thinly slice the orange peel and the carrots.
Add the thinly sliced orange peel and carrot sticks to the syrup. Let it simmer for about 10 minutes. Then, stir in the rosewater. Set the carrot mixture aside.
Step 5: Sautéing the Onion and Nuts
Heat the oil in a large pan over medium heat. Add the sliced onion and sauté until golden brown.
Stir in the turmeric, followed by raisins, barberries, slivered pistachios, and almonds. Using a slotted spoon, carefully remove the oranges and carrots from the syrup and add them to the nut and fruit mixture.
Step 6: Cooking the Chicken
Roll each marinated chicken tender and secure them with a toothpick.
Heat oil in a pan and sear the chicken tenders for about 5 minutes on each side, or until they are fully cooked. Once done, remove the toothpicks and set the chicken aside.
Step 7: Assembling Persian Jeweled Rice
To assemble the dish, start by placing half of the saffron rice in a serving platter. Top with half of the nut-and-fruit mixture, then repeat the process with the remaining rice and filling.
The final touch is to arrange the seared saffron chicken tenders around the platter as well as the saffron tahdig. Serve with love and enjoy the vibrant blend of textures and flavors.
Serving Suggestions
With Persian yogurt (Mast-o-Khiar): A cool and refreshing yogurt and cucumber dip balances the rich flavors of the jeweled rice. Mast-o-Khiar, a traditional Persian yogurt with diced cucumber, mint, and sometimes dried rose petals, adds a creamy texture and light, tangy taste.
With salad Shirazi: Serve jeweled rice alongside a fresh salad shirazi to balance the flavors.
With torshi (Persian pickles): Torshi, a variety of pickled vegetables, adds a tangy and slightly sour flavor that enhances the sweetness of the dried fruits in jeweled rice. It’s a great side that complements the rich rice while adding acidity and crunch.
With fresh herbs: A platter of fresh Persian herbs (sabzi khordan) brings freshness and aromatics that elevate the jeweled rice’s layered flavors.
Tips for Making the Perfect Persian Jeweled Rice
Don’t rush the rice cooking process. The rice needs to be cooked gently to achieve that fluffy texture, so be patient.
Use quality saffron. Quality saffron is essential for getting the deep, aromatic flavor that defines Persian rice dishes, and a little bit goes a long way.
Customize the jewels. Feel free to get creative with the fruits and nuts. While barberries are a classic, raisins, cranberries, or even pomegranate seeds can add a delicious twist.
Make it a family feast: Persian jeweled rice is often served during special occasions, but it can be enjoyed any time you want to indulge. Share it with friends and family for an unforgettable meal.
Variations and Substitutions
Vegetarian Version: Replace the chicken with roasted vegetables, such as carrots, sweet potatoes, or squash. You can also use chickpeas for added protein.
Chicken: Feel free to use any piece of chicken you prefer. Use the same marinade in the recipe and cook it the way you like, whether it’s grilled, roasted, or pan-fried, to complement the rich flavors of the Persian Jeweled Rice. You can also try my Persian saffron chicken recipe, it’s always a winner.
Rice: Feel free to cook the white rice white the way you want. You can use leftover white rice as well.
Storage
Refrigerating Leftovers: Allow the jeweled rice to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days.
Freezing: Persian jeweled rice can be frozen if you have a large amount left. Place it in an airtight, freezer-safe container or a heavy-duty freezer bag. Freeze for up to 1 month for best quality. Thaw in the fridge before reheating.
Reheating: To reheat, place the rice in a pan with a few tablespoons of water to prevent it from drying out. Cover and heat on low, stirring occasionally until warmed through. You can also reheat in the microwave in short intervals, stirring in between to ensure even heating.
Frequently Asked Questions
Basmati rice is the best choice due to its long grains and fragrant aroma, which perfectly complement the saffron and spices.
Saffron is key to the dish’s flavor and color. However, if you need a substitute, you can use a combination of turmeric for color and a small amount of cinnamon or cardamom for a mild flavor adjustment. This will not perfectly replicate the unique taste of saffron but can still yield a flavorful dish.
Persian Jeweled Rice is commonly served at weddings, Nowruz (Persian New Year), weddings, and other special gatherings due to its festive and luxurious presentation. Its vibrant colors and exquisite flavor make it a perfect choice for celebrations.
Absolutely! You can substitute dried fruits like raisins, dates, dried apricots or even pomegranates depending on your preferences and availability.
Other Persian Recipes you must try
Persian Recipes
Lubia Polo Persian Green Bean Rice
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Zereshk Polo Morgh – Persian Barberry Rice with Chicken
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Tahchin – Persian Savory Rice Cake
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Ghormeh Sabzi – Persian Herb Stew (Video)
Persian Jeweled Rice
Ingredients
For the bloomed saffron
- ½ teaspoon ground saffron
- 5 cubes ice
For the chicken
- 2 pounds chicken tenders
- 3 tablespoons bloomed saffron
- ½ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon black pepper
Rice and Tahdig
- 2 cups rice
- 4 tablespoons neutral-flavored oil, such as avocado oil
- 1 teaspoon kosher salt
- 2 tablespoons bloomed saffron
Jeweled Rice Topping
- 2 oranges
- 2 carrots, cut thinly into small sticks
- 1 cup sugar
- 1 cup water
- 1 tablespoons rosewater
- 2 tablespoons neutral-flavored oil
- 1 white onion, sliced
- ½ teaspoon turmeric
- ½ cup raisins
- ½ cup barberries
- ⅓ cup slivered pistachios
- ⅓ cup slivered almonds
- ½ teaspoon salt
- 2 tablespoons neutral-flavored oil, To sear the chicken
Instructions
Bloomed saffron
- Grind the saffron using a pestle and mortar. Place the ice cubes in a bowl and add the ground saffron. Let it sit at room temperature until the ice melts. This will be your bloomed saffron.
Saffron Chicken
- Place the chicken tenders in a bowl and add in the bloomed saffron, lemon juice, salt, paprika and black pepper. Mix and marinate for 30 minutes.
Rice and Tahdig
- Place the rice in a 1-quart nonstick pot and fill it with water so it covers the rice by 1 inch. Add in 1 tablespoon oil and 1 teaspoon kosher salt. Place the pot over medium high heat. Bring to a simmer and cook until the water has evaporated. Drain the rice and set aside.
- Mix ½ cup of the rice with 2 tablespoon of bloomed saffron (this will make the crispy bottom). Add the 3 tablespoons oil to the same pot. Spread the saffron rice at the bottom of the pot and press firmly. Add the rest of the rice and press firmly as well.
- Using the end of a spoon, poke 5 holes in the rice for the steam to escape. Wrap the lid in a paper towel or a kitchen towel and place it on the pot. Place the pot over medium heat and cook for 45 minutes while you prepare the toppings and cook the chicken.
Jeweled Rice Topping
- Place the sugar and water in a small saucepan over medium high heat. Bring to a simmer and cook for 10 minutes for it to have the consistency of syrup.
- Peel the orange and make sure you are not removing the white parts. thinly slice the orange peel and set it aside. Slice the carrots into small thin matchsticks as well.
- Place the orange peels and carrots in the syrup and cook for 10 minutes. Turn the heat off and set it aside.
- Heat the oil in a large pan over medium heat. Saute the onion until translucent and partially golden.
- Add in the turmeric, followed by the raisins and barberries. Give it a good stir.
- Using a slotted spoon, remove the carrots and orange peel from the syrup and add them to the onions and barberries.
- Add in the slivered almonds and pistachios. Add in the salt. If you would like the topping to be sweeter, add 2 tablespoons of the reserved syrup. Stir and cook for 5 minutes, Turn the heat off and set it aside.
- Place the chicken tenders on a board and roll them into a rose shaped circle. Secure each rolled tender with a toothpick.
- Heat 2 tablespoons oil in a pan over medium heat. Sear the rolled chicken tenders for 5 minutes on each side until fully cooked.
Assemble
- By now the rice is cooked. Let it sit for 5 minutes, remove the heat and using a fork, fluff the rice.
- Place half of the rice on the platter. Add half of the onion and barberry topping, followed by the rest of the rice and the rest of the topping.
- Arrange the chicken around the platter. Break the tahdig (crispy golden rice) into pieces and arrange that around the platter as well.
Video
Notes
- You can make the bloomed saffron a couple of hours in advance.
- You can prepare the jeweled rice topping a day in advance and reheat it before serving.
- It’s possible to marinate the chicken up to a day in advance. Take it out of the fridge 30 minutes before cooking so it cooks evenly.
- Store the leftovers in an airtight container and refrigerate for up to 4 days. Reheat in a pan over medium heat for 15 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
