Persian Jewel Rice

Ingredients for 4 servings:

• 500 g basmati rice
• 2 carrots
• 1 large onion(s)
• ½ cup butter, melted
• 80 g almond(s), sliced
• 80 g pistachios, sliced
• 1 tbsp natural yogurt
• ½ tsp cinnamon powder, ground
• ½ tsp ground cumin powder
• ¼ tsp cardamom powder, ground
• 100 g barberries (dried berries)
• 3 tsp sugar
• 1 pinch(s) saffron threads
• some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Djawaher Polo

Wash the rice and soak it in salted water for 2 hours. Crush the saffron in a mortar and pestle and dissolve it in warm water. Peel and chop the carrots. Finely dice the onion and sauté it with the carrots in oil. Wash the barberries, soak them for about 15 minutes, then drain. Bring a generous amount of water to a boil, add the salt and natural yogurt one after the other. Add the rice and cook until bubbly, or until al dente. This takes about 5-6 minutes. Drain the rice and water in a sieve. Cover the bottom of the pot evenly with a thin layer of butter. Then add the rice, carrot-onion mixture, and spices (cinnamon, cumin, cardamom) in layers, ideally forming a cone. Drizzle the saffron water and remaining butter onto the cone. Close the pot and wrap the lid in a kitchen towel to create a steamy atmosphere inside and prevent condensation from dripping back into the rice. Steam over low heat for 1/2 to 1 hour. The crust on the bottom of the pot should be golden brown (don’t let it burn!). It’s a truly delicious dish. While the rice is steaming, stir in the almond slivers and the pistachio slivers. Briefly heat the barberries in a little fat and sugar (careful not to let them blacken). Sprinkle the almonds, pistachios, and barberries over the rice before serving. The whole thing is an explosion of colors, aromas, and flavors, with a soft and crunchy texture, and it’s also very healthy.