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Jeweled Rice (Javaher
Polow) |
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3
c basamati rice |
1
c sugar |
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1
chicken (3 lbs) cut up, or 2 Cornish game hens |
1
c dried barberries* (zereshk), cleaned, washed & drained |
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2
peeled onions, 1 whole and 1 thinly sliced |
½
c clarified butter or oil |
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2
cloves garlic, peeled |
½
c raisins |
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Salt |
2
Tbsp yogurt |
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1
tsp ground saffron dissolved in 4 Tbsp hot water |
1
tsp Persian allspice* (advieh) |
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1
c finely slivered Seville orange peel |
2
Tbsp slivered almonds |
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2
large carrots, peeled & cut into thin strips |
2
Tbsp slivered pistachios |
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Directions:
1.
Clean
& wash 3 cups of rice 5 times in warm water. 2.
Stuff
the chicken with 1 whole onion and 2 cloves garlic and place in a baking
dish. Sprinkle with 1 tsp salt
and ½ tsp saffron water, cover and bake for 1 ½ hours in a 350º
oven. 3.
Place
the slivered orange peel in a saucepan and cover with water.
Bring to a boil, then drain to remove bitter taste.
Place the 4.
Clean
zereshk (barberries) by removing their stems and placing in a colander.
Place colander in a large container of water and allow barberries
to soak for 20 minutes. The
sand will settle to the bottom. Take
the colander out and run cold water over the barberries.
Drain & set aside. 5.
Fry the
sliced onion in 2 Tbsp butter, add drained barberries and raisins and cook
for just 1 minute (barberries burn very easily).
Remove from heat and set aside. 6.
Bring 8
cups of water and 2 Tbsp salt to a boil in a large non-stick pot.
Pour the washed and drained rice into the pot.
Boil briskly for 6 – 10 minutes, gently stirring twice to loosen
any grains that may have stuck to the bottom.
Bite a few grains of rice. If
the rice feels soft it is ready to be drained.
Drain rice in a large, fine-mesh colander and rinse in 2-3 cups of
lukewarm water. 7.
In the
same non-stick pot, heat 4 Tbsp butter or olive oil. 8.
In a
bowl, mix 2 spatulas of rice, the yogurt and a few drops of saffron water
and spread the mixture over the bottom of pot to form a tender crust (tah-dig).
9.
Place
2 spatulas full of rice in the pot and then add 1 spatula of orange peel
and carrots. Sprinkle ½ tsp
of advieh (allspice) over the rice. Repeat
these steps, arranging the rice and orange-carrot mixture in layers in the
shape of a pyramid. This shape
allows room for the rice to expand and enlarge.
Sprinkle ½ tsp advieh over the rice.
Cover and cook for 15 minutes over medium heat. 10.
Mix the
rest of the melted butter, saffron water and ¼ cup water and pour over
the pyramid. 11.
Place a
clean dish towel or paper towel over the pot and then cover firmly with
the lid to prevent steam from escaping.
Cook for 50 minutes longer over low heat. 12.
Remove
the pot from heat and allow to cool for 5 minutes on a damp surface,
without uncovering it, to free crust from the bottom of the pot. 13.
Remove
the lid and take out 2 Tbsp of saffron flavored rice and set aside to use
as garnish. 14.
Then,
gently taking 1 spatula full of rice at a time, place rice on a serving
platter in alternating layers with the barberry mixture.
Mound the rice in the shape of a cone.
Arrange the chicken around the platter.
Finally, decorate the top of the mound with the saffron rice, some
of the barberry mixture and almonds and pistachios. 15.
Detach
the crust from the bottom of the pot using a wooden spatula.
Unmold onto a small platter and serve on the side. |
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From
New Food of Life by Najmieh
Batmanglij “Considered
the King of Persian dishes, Javaher Polow is made of orange peel, almonds,
sugar, barberries and pistachios, as a wedding dish representing rubies
and emeralds.” |
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