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Persian Jeweled Rice (Shirin Polo) for Festive Occasions

A mound of fluffy white Persian Jeweled Rice Shirin Polo topped with bright red pomegranate seeds, green pistachios, and slivered almonds.
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A detailed recipe for traditional Persian Jeweled Rice, Shirin Polo, featuring saffron, candied barberries, pistachios, and almonds, perfect as an impressive side dish for celebrations like Purim.

Ingredients

Scale
  • 3 cups Basmati rice
  • 6 cups water (for soaking and boiling)
  • 1 teaspoon salt (for boiling water)
  • 1/2 teaspoon saffron threads
  • 3 tablespoons hot water (for blooming saffron)
  • 4 tablespoons unsalted butter or oil
  • 1/4 cup granulated sugar
  • 1/2 cup dried barberries (zereshk)
  • 1/4 cup slivered almonds
  • 1/4 cup shelled pistachios
  • 1/4 cup dried orange peel strips (optional)
  • 1/4 cup water (for candying barberries)
  • 1 tablespoon rose water (optional)

Instructions

  1. Rinse the Basmati rice thoroughly under cold water until the water runs clear. Soak the rice in 6 cups of water with 1 teaspoon of salt for at least 2 hours, or up to 8 hours.
  2. Bloom the saffron: Grind the saffron threads into a fine powder using a mortar and pestle. Mix the powder with 3 tablespoons of hot water and set aside for 10 minutes.
  3. Prepare the rice: Bring a large pot of water to a rolling boil. Drain the soaked rice and add it to the boiling water. Boil for 7 to 10 minutes until the grains are slightly soft on the outside but still firm in the center (al dente). Drain the rice immediately in a fine-mesh sieve.
  4. Prepare the topping: In a small skillet, melt 1 tablespoon of butter. Add the slivered almonds and pistachios and toast over medium heat until lightly golden. Remove the nuts and set aside.
  5. In the same skillet, melt 1 more tablespoon of butter. Add the barberries and sauté briefly (about 30 seconds). Add the 1/4 cup of water, sugar, and optional rose water. Simmer gently until the sugar dissolves and the barberries plump slightly, about 2 minutes. Do not overcook, or they will become hard. Stir in the toasted nuts. Set aside.
  6. Color the saffron rice: Gently fold half of the bloomed saffron water into about 1 cup of the drained, cooked rice. Mix well to achieve an even yellow color.
  7. Steam the rice (Tahdig): Wipe the bottom of the pot clean. Melt the remaining 2 tablespoons of butter or oil in the pot. You may add a thin layer of yogurt or a few slices of potato/bread for a crisp tahdig (bottom crust). Gently mound the plain white rice into the pot, creating a small cone shape. Drizzle the remaining saffron water over the top of the white rice.
  8. Cover the lid with a clean kitchen towel (to absorb steam) and place it securely on the pot. Cook over medium-low heat for 5 minutes, then reduce heat to low and steam for 45 to 60 minutes until the rice is fluffy.
  9. Assemble: Gently fluff the white rice with a fork. On a large serving platter, layer the white rice, then sprinkle the saffron rice mixture over the top. Finally, spoon the jeweled topping (barberries and nuts) decoratively over the rice. Serve warm.

Notes

  • For a richer flavor, you can add 1/4 cup of finely julienned, lightly sautéed carrots or orange zest to the jeweled topping mixture.
  • If you prefer a crispier tahdig, ensure the bottom of the pot is completely dry before adding the fat.
  • Use high-quality, aged Basmati rice for the best texture and aroma.

Nutrition

Find it online: https://savoryskies.com/persian-jeweled-rice-shirin-polo-purim-dish/