Persian Jewelled Rice Food

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DAVID TANIS'S PERSIAN JEWELED RICE



David Tanis's Persian Jeweled Rice image

This dish is called jeweled rice because it is golden and glistening, laced with butter and spices and piled with nuts and gem-colored fruits. In Iran, it is typically served at weddings or other celebrations. Great platters of it appear at banquets. It also goes beautifully with a weeknight roast chicken. You will probably need to do a little shopping to make this traditional dish. But it is well worth it, and most good supermarkets can supply what you require.

Provided by David Tanis

Categories     dinner, side dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 15

2 cups best-quality Basmati rice
Kosher salt
Unsalted butter, 6 tablespoons in total
1 large onion, diced small
1/4 teaspoon saffron threads, crumbled and soaked in 1/4 cup hot water
Large pinch ground cinnamon
Large pinch ground cardamom
Large pinch ground allspice
Large pinch ground black pepper
Large pinch ground cumin
1/3 cup chopped dried apricots
1/3 cup golden raisins or currants
1/3 cup dried imported barberries or goji berries, soaked in warm water for 5 minutes and drained (or use 1/3 cup dried cherries or dried cranberries)
1/3 cup blanched slivered almonds
1/3 cup roughly chopped pistachios.

Steps:

  • Rinse the rice several times in cold water until the water runs clear. Drain. Bring 3 quarts water to a boil in a large pot with 2 tablespoons kosher salt. Add the rinsed rice and boil, stirring occasionally, for 5 minutes, then drain well in a colander.
  • Heat 1 tablespoon butter in a small skillet over medium heat. Add the onion, season lightly with salt and cook until softened and lightly colored, 4 to 5 minutes. Moisten with 1 tablespoon saffron water and stir in the cinnamon, cardamom, allspice, black pepper and cumin. Cook for 1 minute more. Stir in the apricots, raisins (or currants) and barberries (or cherries or cranberries).
  • Melt 4 tablespoons butter in a heavy-bottomed enamel or nonstick Dutch oven over medium heat. Spread half the par-cooked rice over the bottom of the pot. Spoon over the onion-fruit mixture, then the remaining rice. Leave the pot on the flame, uncovered, for 5 to 8 minutes to gently brown the rice. (Do not stir or move the rice - you will need to rely on your nose to tell if the rice has browned.)
  • Drizzle the remaining saffron water over the rice and put on the lid. Adjust the heat to very low and leave undisturbed for 30 minutes. Turn off the heat and let rest at least 10 minutes.
  • Heat the remaining 1 tablespoon butter in a small skillet over medium-low heat and gently toast the almonds and pistachios for a minute or so, taking care not to get them too brown. Set aside for garnish.
  • To serve, spoon the rice into a wide bowl or platter. With a spatula, carefully lift the bottom crust, placing the crisp side up. Sprinkle with the toasted nuts.

Nutrition Facts : @context http, Calories 491, UnsaturatedFat 10 grams, Carbohydrate 72 grams, Fat 19 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 310 milligrams, Sugar 14 grams, TransFat 0 grams

PERSIAN JEWELED RICE



Persian Jeweled Rice image

This dish is called jeweled rice because it is golden and glistening, laced with butter and spices and piled with gem-colored fruits. Some of the ingredients called for may require some effort to find, but you can make substitutions. If you cannot get dried barberries (imported from Iran), you will need dried cherries or goji berries or dried cranberries. You will also need some extra-fancy Basmati rice. One goal in making this dish is to achieve the crisp buttery layer on the bottom of the pot. The technique is not difficult, but it takes a little practice. After the rice is rinsed well, it is parboiled for about 5 minutes and drained. The half-cooked rice is layered into a well-buttered pot along with the chopped dried fruits. Over a moderate flame, it is allowed to brown gently before being splashed with a small amount of saffron-infused water. Then the lid goes on the pot and the heat is turned very low so the rice steams gently. With a little luck and experience, the crisp tah dig, or crust, is formed.

Provided by Harvey Araton

Categories     one pot, side dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 12

4 cups high-quality basmati rice
Salt
black pepper
Pinch of high-quality saffron threads
Pinch of sugar
1 tablespoon butter plus 4 ounces (1 stick) butter, melted
1 tablespoon vegetable oil
3 to 4 waxy potatoes, peeled and cut into 1/2 -inch slices
1 1/2 cups barberries (see note)
1/2 cup slivered almonds
1/2 cup slivered pistachio nuts
1/2 cup chopped candied orange zest

Steps:

  • Rinse basmati rice until water runs clear. Place in a bowl, cover with water and add 1 tablespoon salt. Allow to soak for at least 4 hours or overnight.
  • Using a mortar and pestle, grind together saffron and sugar. Combine with a scant 1/3 cup boiling water, and set aside to steep. Bring a stockpot of lightly salted water to a rolling boil. Drain rice and add to pot; cook exactly 6 minutes, then drain into fine-meshed colander.
  • Place a round Dutch oven or other wide pan with a lid over medium heat. Add 1 tablespoon butter and vegetable oil. When butter has melted, add potato slices in a single layer. Season to taste with salt and pepper. Spread potatoes evenly with a layer of rice about 1 inch thick. Sprinkle 1 cup barberries in stages over rice. Continue to add rice in smaller and smaller layers, sprinkling barberries between each layer, to make a pyramid of rice with no berries on top.
  • Using the handle of a round wooden spoon, poke 3 holes into top of rice until spoon touches potato layer. Combine melted butter with saffron mixture, and pour all over rice. Cover underside of pot lid with a large dry cotton kitchen towel. Place on pan, making sure no ends dangle near source of heat.
  • Cook rice mixture over medium-high heat for 5 minutes, then reduce heat to low. Cook 40 to 45 minutes. To serve, spoon rice onto a heated serving platter. Top with rows of almonds, pistachios, candied orange zest and remaining 1/2 cup barberries. Arrange potatoes from bottom of pan in another dish, and serve alongside rice.

Nutrition Facts : @context http, Calories 586, UnsaturatedFat 8 grams, Carbohydrate 111 grams, Fat 11 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 546 milligrams, Sugar 15 grams, TransFat 0 grams

JEWELLED PERSIAN RICE



Jewelled Persian Rice image

Make and share this Jewelled Persian Rice recipe from Food.com.

Provided by Moryan

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 onion, diced
80 g blanched almonds
100 g pistachios
1 pinch saffron thread
3 cardamom pods
400 g basmati rice
750 ml chicken stock
100 g sultanas
salt
1 pomegranate, skin and pith discarded
1 cup coriander leaves

Steps:

  • Heat a heavy-based saucepan over a medium heat, add oil, onion, almonds, pistachios, saffron and cardamom pods.
  • Cook for 7-8 minutes, stirring often until nuts turn golden, and saffron and onion are fragrant.
  • Add rice, cook for 2 minutes, stirring to coat with oil.
  • Add stock, sultanas and a pinch of salt.
  • Cover with a lid and bring to the boil. Reduce heat and cook for 15-20 minutes, until stock is absorbed and rice is tender, adding a splash more water if necessary.
  • Allow to stand covered for 10 minutes.
  • Stir through pomegranate seeds and coriander leaves.
  • Spoon rice onto a large platter.

Nutrition Facts : Calories 578.5, Fat 22.3, SaturatedFat 2.9, Cholesterol 3.8, Sodium 194.5, Carbohydrate 82.9, Fiber 6.6, Sugar 19.4, Protein 15.9

JEWELLED RICE



Jewelled rice image

Give rice an exotic edge with this colourful and fragrant recipe, perfect with slow-cooked lamb

Provided by Good Food team

Categories     Dinner, Side dish

Time 35m

Number Of Ingredients 10

1 tbsp butter
3 tbsp olive oil
3 cardamom pods
1 bay leaf
½ cinnamon stick
100g basmati rice , rinsed and drained
1 heaped tbsp barberries or pomegranate seeds
small pinch of saffron
1 tsp cumin seeds
2 onions , finely sliced

Steps:

  • Melt butter and ½ tbsp oil in small saucepan, then fry cardamom, bay and cinnamon for 2 mins. Stir in rice to toast for 1 min, then cover with 200ml water. Bring to the boil, cover, then turn heat down and simmer for 5 mins. Stir in barberries, if using, and cook for 5 mins more. Mix saffron with a small splash of boiling water. Once almost all the water has been absorbed by the rice, scatter saffron on top. Cover again, turn off the heat and sit for 5 mins.
  • Meanwhile, fry cumin seeds, onions and some salt in the remaining oil until golden and beginning to crisp - this will take around 15 mins. Then spread onions on kitchen paper to remove excess oil.
  • To serve, remove whole spices if you like, and scatter the onions on top.

Nutrition Facts : Calories 434 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.11 milligram of sodium

STUNNING JAVAHER POLOW - PERSIAN JEWELLED RICE



Stunning Javaher Polow - Persian Jewelled Rice image

Javaher Polow is one of the most famous Persian dishes in the world. It is absolutely stunning to look at - so much so that you might even feel a bit guilty eating it! There are a few stages to making this rice but honestly it isn't difficult & is well worth the effort.

Provided by Um Safia

Categories     Long Grain Rice

Time 1h22m

Yield 6 serving(s)

Number Of Ingredients 15

3 cups basmati rice
2 organic oranges
1 large carrot
1 cup dried barberries or 1 cup pomegranate seeds
1/2 cup raisins
1 onion
1 cup blanched whole almond (or 1 cup almonds and pistachios)
2 teaspoons cinnamon
1 teaspoon cumin seed
2 easpoons dried rosebuds
3 teapoons green cardamom pods
1/2 teaspoon saffron (diluted in 1 glass water)
150 g butter
2 tablespoons yoghurt
3 rose petals (to garnish)

Steps:

  • Cut the rind of the oranges in long strips, avoid the white pith.
  • Peel a large carrot and continue to peel the flesh to obtain long, flat carrot strips. You can also use a very flat knife with a very steady hand or a mandoline.
  • Julienne the orange strips - cut sideways into tiny sticks. These will stand out on the rice like tiny orange jewels. You could also cut them in diamond shapes - that would be in the dish's spirit.
  • In a small saucepan combine the orange rind with 3 cups water and bring to a boil. Strain. This step helps getting rid of the rind's bitterness.
  • Combine one cup sugar with one cup water (picture), bring to a boil and add both orange rind and carrot strips. Boil gently for 10 minutes, strain and reserve. This process partially candies the orange and carrot.
  • Jeweled rice called has to be made with the magical spice mix called advieh. For this recope, make it fresh by grinding the cinnamon, cumin seeds, dried rosebuds & green cardamom pods (seeds only - remove the husk).
  • Wash the rice in twice its volume in water, wash and strain. Do this as many times as needed for the water to be totally transparent.
  • Boil the rice in salted water until it softens but remains slightly crunchy, 9-12 minutes. Stir to ensure grains are fully separated, strain and reserve.
  • Melt 2 tbsp butter in a large pan with a tight fitting lid. This is important as it will prevent the rice crust from sticking - add more rather than less. Mix 4 tbsp of the partly boiled rice with 1 tbsp yoghurt and a drop of saffron water. Spread this mixture in a layer at the bottom. It will turn into a delicious golden crust, the hallmark of Persian rice dishes.
  • Cover the rice-yoghurt layer with two ladles of rice and add a fourth of the orange-carrot strips. Sprinkle some advieh (the spice mix) on top, and add another layer of rice and continue like before until you run out of ingredients. Try to shape the rice into a hill inside the pan so it will have room to expand.
  • Add a generous amount of advieh on top and pour the rest of the melted butter and saffron water and half a cup water. Cover tightly, possibly using a towel wrapped all around the top of the pot to prevent any leakage. Cook over low heat for about 45 minutes.
  • While the rice finishes cooking, prepare the garnish.
  • Soak 1 cup barberries and half a cup raisins into 2 cups warm water for 20 minutes. Thinly slice an onion and gently fry it in 2 tbs/25 gr butter until soft and brown.
  • Add the strained barberries and raisins and cook for one more minute. Reserve.
  • On a baking tray place the almonds and, if you want, the pistachios. Toast for about 10-15 minutes at 180°C while watching them continually. Nuts are easily overtoasted! Alternatively, you can gently fry them in a non-stick pan with a little oil or no oil.
  • Prepare a large serving platter, if possible of Persian or at least Arab origin. Carefully pile the rice in a nicely shaped mound and garnish with the Berberis/pomegranite -raisin-onion mixture and nuts.
  • Scatter a few rose petals over the top & serve.
  • Note: A good deal of what makes this dish royal is its presentation. Be careful when laying the berberis on top and take some time to make a nice ring of nuts all around the rice. The rice at the bottom of the pot will form a delicious golden crust, crunchy and flavored with saffron. This is the part Persians all desire, they call it tah-dig. Scrape it and serve one piece on each plate.

Nutrition Facts : Calories 733.1, Fat 35, SaturatedFat 14.3, Cholesterol 54.1, Sodium 197.6, Carbohydrate 95.3, Fiber 8.8, Sugar 14.6, Protein 14

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In a small microwave-safe ramekin, add milk and saffron and warm for 20 seconds and set aside. Add chickpeas, carrots and drained cranberries to the pot. Cook on medium heat for 5 minutes. Add salt and gently stir (Image 5) Now it's …
From shahzadidevje.com


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