Meaning ‘jeweled rice’, Javaher Polow has a mixture of sweet, bitter, nutty and spiced flavours typical of Iranian cooking.
|basmati rice, washed|
|1||carrot, peeled and julienned|
|150g||plain pistachios, deshelled|
|½||orange peel, cut into thin strips|
|½||lemon, peeled and juiced|
|70g||dried cranberries, roughly chopped|
|6||dried apricots, roughly chopped|
|1 tsp||cumin seeds|
|½ tsp||fennel seeds|
|1 tsp||ground turmeric|
|4||cardamom pods, burst and shells discarded|
|2 tbsps||vegetable oil|
|salt, to taste|
1. Dry-fry the almond flakes for 2 minutes or until lightly toasted. Remove from the heat and leave to cool. Repeat this process for the pistachios.
2. Add a dash of water and the sugar to the frying pan. Cook on a medium heat until the sugar dissolves and reduces to a syrup. Add the carrots, orange peel, lemon zest and shallots. Cook for 10 minutes or until the carrots have softened to your liking, then remove to a side plate.
3. Place a large pan with a lid over a medium heat with the water and add the rice, cumin seeds, fennel seeds, allspice, ground turmeric, cardamom pods, cinnamon stick, lemon juice and a pinch of salt. Bring to the boil then place a lid on the pan and turn down the heat and simmer for 20 minutes. You can also add your dried fruit at this point however this is optional. Adding the fruit now will make it juicy and plump whereas leaving until the end will provide a textural topping.
4. Once the rice has cooked, top with the toasted almond flakes and pistachios, carrot mixture and dried fruit if it remains.
Traditionally barberries and saffron are used but we have replaced them with turmeric and cranberries as they are easier to source.