Javaher Polow

Rice with toppings



Prep time

45 minutes

Cook time

45 minutes

Meaning ‘jeweled rice’, Javaher Polow has a mixture of sweet, bitter, nutty and spiced flavours typical of Iranian cooking.



basmati rice, washed 
550ml  water
carrot, peeled and julienned
150g  plain pistachios, deshelled
70g almond flakes
shallot, sliced
½ orange peel, cut into thin strips
½ lemon, peeled and juiced
5 tsps sugar
50g  sultanas
70g  dried cranberries, roughly chopped
dried apricots, roughly chopped
1 tsp  cumin seeds
½ tsp  fennel seeds
1 tsp  allspice
1 tsp ground turmeric
4 cardamom pods, burst and shells discarded
2 tbsps vegetable oil
salt, to taste
cinnamon stick


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.

Chef’s tips

Traditionally barberries and saffron are used but we have replaced them with turmeric and cranberries as they are easier to source. 


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