Description
A recipe for traditional Persian Jeweled Rice, Shirin Polo, featuring saffron, dried fruits, and nuts, suitable as a festive side dish.
Ingredients
Scale
- 3 cups Basmati rice
- 1 teaspoon saffron threads
- 1/2 cup hot water
- 1/4 cup vegetable oil or butter
- 1/2 cup dried orange peel strips
- 1/2 cup dried barberries (zereshk)
- 1/2 cup slivered almonds
- 1/2 cup pistachios, roughly chopped
- 1/4 cup sugar
- 1/4 teaspoon ground cardamom
- Salt to taste
- 4 cups water for boiling rice
- 2 tablespoons yogurt (optional, for tahdig)
Instructions
- Rinse the Basmati rice several times under cold water until the water runs clear. Soak the rice in salted water for at least 2 hours.
- Steep the saffron threads in 1/2 cup of hot water for 15 minutes. Set aside.
- Bring 4 cups of water to a boil in a large pot. Drain the soaked rice and add it to the boiling water. Cook for 6 to 8 minutes until the grains are slightly tender but still firm in the center (al dente). Drain the rice immediately into a fine-mesh sieve.
- In a small saucepan, briefly sauté the orange peel strips in 1 tablespoon of butter or oil for 2 minutes. Remove from heat.
- In the same saucepan, quickly sauté the barberries for about 30 seconds. Stir in the sugar and cardamom. Set aside.
- In a separate small pan, lightly toast the slivered almonds and chopped pistachios in 1 tablespoon of oil until fragrant, about 2 minutes. Set aside.
- Prepare the tahdig layer: Mix the 2 tablespoons of yogurt (if using) with 2 tablespoons of the drained rice and 1 tablespoon of oil or melted butter. Spread this mixture evenly over the bottom of a clean, non-stick pot.
- Gently layer the remaining cooked rice over the tahdig mixture. Create a few holes in the rice with the handle of a wooden spoon to allow steam to escape.
- Drizzle half of the steeped saffron water over the top of the rice. Cover the pot with a clean kitchen towel, then place the lid on tightly.
- Cook on medium heat for 5 minutes, then reduce heat to low and steam for 45 to 60 minutes until the rice is fluffy and the tahdig is crisp.
- To serve, gently fluff about 2 cups of the white rice and mix with the remaining saffron water.
- Gently fold half of the toasted nuts and the barberry mixture into the saffron rice.
- Spoon the jeweled rice mixture onto a serving platter, topping it with the plain white rice, the remaining nuts, and the orange peel mixture. Serve immediately with the crispy tahdig on the side or on top.
Notes
- For a more vibrant color, mix a small amount of the saffron water directly into the top layer of the white rice before steaming.
- Do not overcook the barberries; they burn easily and become bitter.
- If you do not have barberries, dried cranberries can be substituted, though the flavor profile will change.
- Prep Time: 2 hours 15 min (includes soaking)
- Cook Time: 1 hour 10 min
- Category: Side Dish
- Method: Steaming
- Cuisine: Persian
Nutrition
- Serving Size: 1 cup cooked
- Calories: 450
- Sugar: 18
- Sodium: 150
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 75
- Fiber: 4
- Protein: 9
- Cholesterol: 5