This showstopping Persian jeweled rice (Morasa Polo) lives up to its title—glittering barberries, golden saffron threads, and toasted nuts crown fragrant basmati, all atop a crispy tahdig crust. Learn the layering secrets of Tehran’s master chefs, how to bloom saffron like a pro, and why rosewater mist makes all the difference. A centerpiece worthy of Nowruz or weddings!
Yields: 6-8 servings
Prep time: 30 minutes
Cook time: 1 hour 15 minutes
Ingredients:
- For the Rice:
- 3 cups basmati rice
- 1 tablespoon salt, plus more for soaking
- Water
- 4 tablespoons vegetable oil or butter
- 1/4 teaspoon saffron threads, crushed
- 2 tablespoons hot water
- For the “Jewels”:
- 1/2 cup dried barberries
- 1 tablespoon sugar
- 1 tablespoon rose water (optional)
- 1/4 cup slivered almonds
- 1/4 cup slivered pistachios
- 1/4 cup orange zest, thinly julienned
- 1/4 cup granulated sugar
- 1 tablespoon butter
- For the Chicken (Optional):
- 1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 small onion, thinly sliced
- 1 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
Equipment:
- Large bowl
- Large pot with a lid
- Non-stick skillet
- Small bowl
- Spatula
Instructions:
Step 1: Rinse and Soak the Rice
- Place the basmati rice in a large bowl and rinse it several times with cool water until the water runs clear. This removes excess starch.
- Add enough lukewarm water to cover the rice by about 2 inches, along with 1 tablespoon of salt. Gently stir and let it soak for at least 30 minutes, or up to 2 hours. Soaking helps the rice grains cook evenly and become fluffier.
Step 2: Prepare the Saffron Water
- In a small bowl, combine the crushed saffron threads with 2 tablespoons of hot water. Stir and set aside to allow the saffron to steep and release its color and aroma.
Step 3: Blanch the Rice
- Drain the soaked rice thoroughly.
- Bring a large pot of unsalted water to a rolling boil. Gently add the drained rice to the boiling water.
- Cook for 5-8 minutes, or until the rice grains have elongated and are slightly tender on the outside but still firm in the center (al dente). To test, take a few grains out and try to break them between your fingers; they should break but still have a slightly hard core.
- Drain the rice immediately in a fine-mesh sieve.
Step 4: Layer and Steam the Rice
- Place the large pot you used for boiling back on low heat. Add the vegetable oil or butter to the bottom of the pot and let it melt (if using butter).
- Spoon about one-third of the drained rice into the pot, creating an even layer.
- Pour half of the saffron water evenly over the rice layer.
- Carefully spoon the remaining white rice over the saffron layer. Avoid stirring.
- Pour the remaining saffron water over the top layer of rice.
- Place a clean kitchen towel or paper towels under the lid of the pot. This helps to absorb excess steam and prevents the rice from becoming soggy. Cover the pot tightly with the lid.
- Cook over low heat for 45-60 minutes, without lifting the lid. The rice is ready when all the liquid is absorbed and the grains are fluffy and fully cooked.
Step 5: Prepare the “Jewels”
- While the rice is steaming, prepare the toppings.
- Rinse the barberries under cold water and drain.
- In a non-stick skillet over medium-low heat, combine the rinsed barberries, 1 tablespoon of sugar, and rose water (if using). Cook for 2-3 minutes, stirring gently, until the barberries plump up slightly and the sugar dissolves. Be careful not to burn them. Set aside.
- In the same skillet, melt 1 tablespoon of butter over medium-low heat. Add the slivered almonds and pistachios and toast them for 2-3 minutes, stirring frequently, until lightly golden and fragrant. Remove from the skillet and set aside.
- In the same skillet (no need to add more butter), add the julienned orange zest and 1/4 cup of granulated sugar. Cook over low heat, stirring gently, until the zest softens slightly and the sugar dissolves and creates a light syrup, about 3-5 minutes. Be careful not to caramelize the sugar. Set aside.
Step 6: Prepare the Chicken (Optional)
- If using chicken, heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Add the sliced onion and cook until softened and translucent, about 5 minutes.
- Add the chicken pieces, turmeric, salt, and black pepper to the skillet. Cook, stirring occasionally, until the chicken is cooked through and lightly browned, about 8-10 minutes. Set aside.
Step 7: Serve the Jeweled Rice
- Once the rice is cooked, gently fluff it with a spatula.
- Transfer the rice to a serving platter. Arrange the prepared barberries, toasted nuts, and candied orange zest artfully over the top of the rice. If using chicken, you can either mix it gently into the rice or arrange it around the platter.
- Serve the Persian Jeweled Rice hot. Enjoy this beautiful and delicious dish!
🍽️ Serving Tradition
- Pair with:
- Sabzi khordan (herb platter)
- Mast-o-khiar (yogurt dip)
- Shirazi salad
🌡️ Storage
- Fridge: 3 days (reheat with a damp towel)
- Freeze tahdig separately: 1 month
📊 Nutrition (Per Serving)
Calories: 420 | Carbs: 62g | Protein: 12g
Enjoy your delicious homemade Persian Jeweled Rice Recipe!
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