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Persian Jeweled Rice (Javaher Polow)

By Sarah Atshan
  • 90 minutes
  • Serves

INGREDIENTS

1/2 tsp

saffron soaked in 1/2 cup of hot water

2 cups

basmati rice

2 pinches

sea salt

1 1/2 cups

carrots cut into thick strips

1/4 cup

freshly peeled orange peel cut crosswise, from one organic orange

1 tbsp

honey

1 tbsp

orange blossom water

1/2 cup

toasted almond slivers

1/2 cup

toasted coarsely chopped pistachio

1 tbsp

salted butter

2 cups

minced shallots, from 2 extra large shallots

sea salt

1 tbsp

crushed rose petals

1/4

rounded teaspoon ground cinnamon

1/4

rounded teaspoon ground allspice

1/4

rounded teaspoon ground cumin

large pinch of ground cardamom

large pinch of ground coriander

1/3 cup

chopped, loosely packed dried figs (that have been soaked in hot water for 5 minutes, then drained)

1/3 cup

chopped, loosely packed dried apricots (that have been soaked in hot water for 5 minutes, then drained)

1/4 cup

goji berries

1/4 cup

tart cherries

5 tbsp

salted butter

1 tbsp

orange blossom water