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A close-up, detailed overhead view of Persian Jeweled Rice, showing the fluffy texture of the basmati grains and the vibrant colors of the garnishes.

Persian Jeweled Rice (Javaher Polow): A Luminous & Vibrant Recipe

Create a stunning Persian Jeweled Rice (Javaher Polow) with this authentic recipe. Learn to make glistening, fluffy basmati rice with vibrant jewels of candied orange peel, raisins, and fresh cilantro.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: Middle Eastern, Persian
Calories: 450
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Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups (400g) Long-Grain Basmati Rice Rinsed until water runs clear
  • 4 tbsp (60g) Unsalted Butter Divided
  • 1 tbsp (15g) Salt
  • 1/2 tsp Saffron Threads Ground and bloomed
  • 1 medium Large Orange Peel only
  • 1/2 cup (100g) Granulated Sugar
  • 1/2 cup (75g) Dark Raisins
  • 1/4 cup (15g) Fresh Cilantro Leaves picked for garnish

Equipment

  • 1 Large Pot with Lid
  • 1 Non-stick Skillet
  • 1 Fine-mesh Sieve

Method
 

Prepare the 'Jewels'
  1. Using a vegetable peeler, remove the orange peel in wide strips, avoiding the pith. Julienne the strips. Boil in water for 2 minutes to remove bitterness, then drain.
  2. Return peel to saucepan with sugar and 1/2 cup (120ml) water. Simmer for 15-20 minutes until translucent and syrup is thick. Set aside.
  3. Melt 1 tbsp of butter in a small skillet. Sauté raisins for 1-2 minutes until plump. Set aside.
Cook the Basmati Rice
  1. Rinse basmati rice with cool water until water runs clear. Drain well.
  2. In a large pot, bring 8 cups (2 liters) of water and 1 tbsp salt to a boil. Add rice and boil for 5-7 minutes until al dente. Drain immediately.
Assemble and Steam
  1. Grind saffron and steep in 3 tbsp of hot water for 10 minutes.
  2. Gently mix 1 cup of the parboiled rice with the saffron water.
  3. Melt remaining 3 tbsp butter in the pot. Layer half the white rice, then mound the rest into a pyramid. Top with the saffron rice. Cover with a towel-wrapped lid and steam on lowest heat for 25-30 minutes.
  4. To serve, fluff the rice and place in a bowl. Garnish with candied orange peel, plump raisins, and fresh cilantro leaves.

Notes

Don't Skip the Rinse: Rinsing the basmati rice until the water runs clear is the single most important step for preventing sticky, clumpy results.
Salt the Water Generously: Like pasta, rice needs to be boiled in well-salted water to be properly seasoned.
The Towel-Wrapped Lid is Key: This technique is essential for absorbing steam and creating incredibly fluffy rice.
Be Gentle When Fluffing: Use a fork to gently fluff and separate the rice grains before serving to avoid breaking them.