Persian Jeweled Rice, also known as Javaher Polow, is a beautiful and tasty dish from Iran. This vibrant rice recipe is perfect for special occasions like weddings, holidays, or family gatherings. It gets its name from the colorful ingredients—like saffron, barberries, pistachios, and almonds—that look like shiny jewels on top of fluffy basmati rice. The mix of sweet and savory flavors makes Persian Jeweled Rice a dish that’s both delicious and eye-catching.

What is Persian Jeweled Rice?

Persian Jeweled Rice is a traditional Iranian dish that’s all about celebration. It’s made with fragrant basmati rice and topped with a mix of colorful ingredients, often called “jewels.” These include bright red barberries, golden saffron, green pistachios, slivered almonds, sweet carrots, and tangy orange peel. Together, they create a stunning look and a perfect balance of flavors—crunchy, soft, sweet, and savory.

In Persian culture, rice is a big part of everyday meals, but Persian Jeweled Rice is saved for special moments. It’s a symbol of joy and abundance, making it a popular choice for festive events. Plus, it’s not just tasty—it’s a feast for the eyes, too!

Ingredients for Persian Jeweled Rice

To make Persian Jeweled Rice, you’ll need a handful of simple ingredients that come together to create something amazing. Here’s what you’ll need:

2 cups basmati rice – The base of the dish, known for its long, fluffy grains.
1/4 teaspoon saffron threads – Adds a golden color and a unique flavor.
1/2 cup barberries (or dried cranberries if you can’t find barberries) – These add a tart, fruity taste.
1/4 cup slivered pistachios – For a crunchy texture and green color.
1/4 cup slivered almonds – Adds more crunch and a nutty flavor.
1 orange – You’ll use the zest for a citrusy touch.
2 medium carrots – Julienned (cut into thin sticks) for sweetness and color.
1 large onion – Thinly sliced and caramelized for extra flavor.
4 tablespoons butter or vegetable oil – For cooking and richness.
2 tablespoons sugar – Balances the tartness of the barberries and carrots.
Salt to taste – Brings out all the flavors.
Optional: 1/2 teaspoon ground cinnamon or cardamom – For a warm, spiced twist.

These ingredients are easy to find at most grocery stores or specialty markets. If barberries aren’t available, cranberries work well, though they’re a bit sweeter. High-quality saffron is worth it for the best taste and color in your Persian Jeweled Rice.

How to Prepare Persian Jeweled Rice

Making Persian Jeweled Rice is simple when you break it down into steps. You’ll prepare the rice, make the jeweled toppings, and then put it all together. Here’s how:

Preparing the Rice

The key to great Persian Jeweled Rice is fluffy basmati rice. Follow these steps:

Rinse the rice: Put 2 cups of basmati rice in a bowl and rinse it with cold water until the water runs clear. This removes extra starch so the rice doesn’t stick together.
Soak the rice: After rinsing, soak the rice in cold water for 30 minutes. This helps the grains get long and fluffy when cooked.
Cook the rice: Fill a large pot with water, add a pinch of salt, and bring it to a boil. Add the soaked rice and cook for 6-8 minutes until it’s al dente (cooked but still firm). Drain the rice and set it aside.

Preparing the Jeweled Toppings

While the rice is soaking or cooking, get the toppings ready. These are what make Persian Jeweled Rice so special:

Cooking the barberries with sugar and butter for Persian Jeweled Rice

Saffron: Put 1/4 teaspoon of saffron threads in a small bowl with 2 tablespoons of hot water. Let it sit for 10 minutes to release its color and smell.
Barberries: Rinse 1/2 cup of barberries and soak them in water for a few minutes to clean them. Drain them, then melt 1 tablespoon of butter (or oil) in a small pan. Add the barberries and 1 tablespoon of sugar, and cook for 1-2 minutes until the sugar melts. Don’t cook too long—they burn easily!
Nuts: In a dry pan, toast 1/4 cup each of slivered pistachios and almonds over medium heat for 2-3 minutes until they smell nutty. Set them aside.
Orange peel: Zest the orange (avoid the white part—it’s bitter) and cut the zest into thin strips. Boil the strips in water for 1 minute, then drain them.
Carrots: Cut 2 carrots into thin sticks (julienne). Melt 1 tablespoon of butter (or oil) in a pan, add the carrots and 1 tablespoon of sugar, and cook for 3-4 minutes until soft and sweet.
Onions: Slice 1 onion thinly. In a pan, heat 2 tablespoons of butter (or oil) and cook the onions over medium heat for 10-15 minutes until they’re golden and caramelized.

Assembling the Dish

Now, bring it all together:

Layer the rice: Spread the cooked rice evenly on a large serving dish or platter.
Add saffron: Drizzle the saffron water over the rice to give it golden streaks.
Add the toppings: Arrange the barberries, pistachios, almonds, orange peel, carrots, and onions on top. You can mix some into the rice or keep them all on top for a pretty look.

Persian Jeweled Rice served with grilled chicken and a side of yogurt

Step-by-Step Cooking Instructions

Here’s the full recipe for Persian Jeweled Rice in clear, simple steps:

Rinse and soak the rice: Rinse 2 cups of basmati rice in cold water until the water is clear. Soak it in cold water for 30 minutes.
Cook the rice: Boil a large pot of salted water. Add the rice and cook for 6-8 minutes until al dente. Drain and set aside.
Prepare saffron: Soak 1/4 teaspoon saffron threads in 2 tablespoons hot water for 10 minutes.
Cook barberries: Melt 1 tablespoon butter (or oil) in a small pan. Add 1/2 cup barberries and 1 tablespoon sugar, and cook for 1-2 minutes.
Toast nuts: Toast 1/4 cup slivered pistachios and 1/4 cup slivered almonds in a dry pan for 2-3 minutes.
Blanch orange peel: Zest 1 orange, cut the zest into strips, and boil them in water for 1 minute. Drain.
Sauté carrots: Cut 2 carrots into thin sticks. Cook them in 1 tablespoon butter (or oil) with 1 tablespoon sugar for 3-4 minutes.
Caramelize onions: Slice 1 onion thinly. Cook it in 2 tablespoons butter (or oil) for 10-15 minutes until golden.
Assemble: Spread the rice on a platter. Drizzle with saffron water. Top with barberries, nuts, orange peel, carrots, and onions.

How to Serve Persian Jeweled Rice

Persian Jeweled Rice is best served warm and can shine on its own or as part of a bigger meal. Here are some ideas:

With meat: Pair it with grilled chicken, lamb, or fish for a hearty meal.
With yogurt: Serve it with plain yogurt or a cucumber-yogurt dip to balance the sweetness.
With salad: Add a fresh green salad with a light dressing for a nice contrast.
As the main dish: Let it star at your table during holidays or parties—it’s pretty enough to stand out!

Tips and Variations for Persian Jeweled Rice

Make your Persian Jeweled Rice even better with these tips and ideas:

Use good saffron: High-quality saffron gives the best flavor and color.
Swap barberries: If you can’t find barberries, use dried cranberries or currants. Cut the sugar a bit if they’re too sweet.
Change the sweetness: Add more or less sugar with the barberries and carrots to suit your taste.
Make it vegan: Use oil or vegan butter instead of regular butter.
Try new add-ins: Mix in raisins, apricots, or cashews for extra flavor and texture.
Add spices: Sprinkle in a pinch of cinnamon or cardamom for a warm twist.

Enjoy Your Persian Jeweled Rice

Persian Jeweled Rice is a dish that brings joy to any meal. Its bright colors, mix of textures, and sweet-savory taste make it a standout recipe. Whether you’re cooking for a special event or just want to try a new Persian rice recipe, this dish is easy to make and sure to please.

Give Persian Jeweled Rice a try at your next gathering—it’s a simple way to share a taste of Persian culture. We’d love to hear how it turns out! Share your thoughts or photos online and enjoy your delicious creation.

Happy cooking!

Recipe Card

Persian Jeweled Rice: A Festive and Flavorful Dish

Course: Main CourseCuisine: Iranian

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Total time

hour

A festive and flavorful Iranian dish made with basmati rice, saffron, barberries, nuts, and more. Perfect for special occasions.

Ingredients

2 cups basmati rice
1/4 teaspoon saffron threads
1/2 cup barberries (or dried cranberries)
1/4 cup slivered pistachios
1/4 cup slivered almonds
1 orange (for zest)
2 medium carrots, julienned
1 large onion, thinly sliced
4 tablespoons butter or vegetable oil
2 tablespoons sugar
Salt to taste
Optional: 1/2 teaspoon ground cinnamon or cardamom

Directions

Prepare the rice: Rinse 2 cups of basmati rice under cold water until the water runs clear. Soak in cold water for 30 minutes.
Cook the rice: Bring a large pot of salted water to a boil. Add the soaked rice and cook for 6-8 minutes until al dente. Drain and set aside.
Prepare saffron: Soak 1/4 teaspoon saffron threads in 2 tablespoons of hot water for 10 minutes.
Cook barberries: Melt 1 tablespoon of butter in a small pan over medium heat. Add 1/2 cup barberries and 1 tablespoon sugar, stirring for 1-2 minutes until slightly softened. Set aside.
Toast nuts: In a dry skillet, toast 1/4 cup each of slivered pistachios and almonds over medium heat for 2-3 minutes until fragrant. Set aside.
Blanch orange peel: Zest 1 orange and cut the zest into thin strips. Boil the strips in water for 1 minute, then drain and set aside.
Sauté carrots: Melt 1 tablespoon of butter in a skillet. Add julienned carrots and 1 tablespoon sugar, cooking for 3-4 minutes until tender. Set aside.
Caramelize onions: In a large skillet, melt 2 tablespoons of butter. Add the sliced onion and cook over medium heat for 10-15 minutes until golden brown and caramelized. Set aside.
Assemble the dish: Spread the cooked rice on a large platter. Drizzle the saffron water evenly over the rice. Top with the cooked barberries, toasted nuts, orange peel, sautéed carrots, and caramelized onions. Serve warm.

Notes

Use high-quality saffron for the best flavor and vibrant color.
If barberries are unavailable, substitute with dried cranberries or currants.
Adjust the sugar to balance the tartness of the barberries and the sweetness of the carrots.
For a vegan version, replace butter with vegetable oil or vegan butter.
Experiment with additional add-ins like raisins, dried apricots, or cashews.
Add a pinch of cinnamon or cardamom for a warm, spiced flavor.