Javaher Polow (Persian Jeweled Rice)

Few dishes leave me in awe, and Javaher Polow or Persian Jeweled Rice is one of them. My awe manifests itself in a couple of different ways. On the one hand, I marvel at the visual impact of seeing the dish. Studded with fruits and nuts, it truly looks as if jewels are embedded throughout the dish. On the other hand, I am struck by the complexity of preparing the dish: to create this be-jeweled masterpiece requires time, skill and patience. Many times I feel like I lack all three, and, hence, the dish has been an aspiration of mine for quite some time. 

Yet, the dish has been around much longer than any aspiration. Javaher Polow, also known as Morasa Polow, dates back -- at least -- to the 16th or 17th century, when it graced the royal tables at Qazvin, the capital where the Safavid dynasty ruled an empire stretching from the Caucasus mountains to the Persian gulf, and from Hoveyzeh to Qandahar (which is in modern day Afghanistan). The Safavid empire was one of the longest lasting Persian empires, from 1501 C.E. to 1736 C.E.

Many consider the Safavid empire to be the period of time when Persian cuisine truly developed. It may also be due to the fact that much of the history of Persian cuisine traces back to the Safavids, with sources become more scarce prior to that time. Nevertheless, it is beyond dispute that the Safavid court gave rise to many dining traditions and many dishes that remain a fundamental part of Persian cuisine to this day. Maybe someday I will have the time to truly explore that history, which can be found in manuscripts from the chefs of the royal kitchens, like the Matatolhayat, which recounts the lived experience and recipes of Nurollah, the chef to Shah Abbas I. 

Back to Javaher Polow, this dish involves a process that, depending upon the recipe, can take a lot of time and skill. Fortunately, I found a simplified version of the recipe on Milk Street, which is the website for Christopher Kimball's Milk Street cooking school and magazine. This simplified recipe provided a way for me to try to tackle this recipe without having to master the layering of rice, avoiding the over-cooking or under-cooking of the rice, and to focus on the basics. The simplified recipe enabled me to produce a delicious rice dish that probably ranks in the top 5 of most beautiful dishes that I have ever prepared. 

Having prepared a "simplified" version of Javaher Polow, I have begun to build up the confidence to try recipes from Persian chefs. The goal is to produce an authentic version. While I have more of the skill, and while I work on my patience, I still need to find the time.

JAVAHR POLOW (PERSIAN JEWELED RICE)

Recipe adapted from Milk Street

Serves 4

Ingredients:

• 1 teaspoon saffron threads
• 4 tablespoons salted butter
• 2 medium yellow onions, halved and thinly sliced
• Kosher salt
• Freshly ground black pepper
• 2 cups basmati rice, rinsed and drained
• 2 teaspoons ground cumin
• 1 3/4 teaspoons ground cardamom
• 2 medium carrots, peeled and shredded on the large holes of a box grater (about 1 cup)
• 1 cup dried cranberries
• 1 teaspoon finely grated orange zest
• 1/2 cup shelled pistachios, chopped, divided

Directions:

1. Prepare the saffron water. In a small microwave bowl, combine the saffron with 3 2/3 cups of water. Microwave on high until the water has taken on a yellow hue, about 1 minute. Set aside. 

2. Prepare the rice. In a 12-inch skillet over medium, metl the butter. Add the onions and 1 teaspoons salt, then cook, tstirring occasionally until softened and light golden brown, about 10 to 12 minutes. Stir int eh rice, cumin, cardamom 1/2 teaspoons salt and 1/2 teaspoon pepper. Cook, stirring frequently until the grains are light browned and no longer transluscenet, about 4 to 7 minutes. Stir in the saffron water, the carrots and cranberries. Bring to a boil over medium high, then cover, reduce to lw and cook until the rice has absorbed the liquid and the carrots aee tender, 25 to 30 minutes. 

3. Finish the dish. Fluff the rice with a fork, then stir int he orange zest and 1/4 cup of postachios. Taste and season with salt and pepper. transfer to a shallow bowl and sprinkle with the remaining 1/4 cup pistachios. 

PEACE.