Jeweled Rice (Javaher Polow)

Parboil the Rice

In the Rice Pot, bring 2 L of salted water to a boil. Add the rice and cook for 5–7 minutes, until just tender but still firm. Drain the rice into a large fine-mesh sieve, rinse with cold water, and turn it out into a bowl.

Prepare the Jeweled Toppings & Candied Garnish

Bring the Braiser to medium heat and melt 2 tablespoons of butter. Add the almonds and pistachios, toasting for 2–3 minutes until fragrant. Stir in the dried barberries/dried cranberries, apricots, and raisins, along with the cinnamon and cumin. Sauté for another minute, then remove from the braiser and set aside.

In the same braiser, add the julienned carrot and orange zest, along with the sugar and water. Simmer over medium-low heat for 5–7 minutes, stirring occasionally, until the syrup thickens and the carrots and zest become glossy. Transfer to a bowl and wash the Braiser. Season and gently mix the saffron water, reserved carrot-orange syrup, and half of the nut mixture into the parboiled rice.

Layer the Rice

Bring the Braiser to medium heat and melt the remaining 2 tablespoons of butter. Gently layer the rice with the nuts and carrot mixture into a pyramid shape. Using the end of a wooden spoon, poke 5–6 holes in the rice all the way through to the bottom of the pot to help release steam and help the rice cook evenly.

Steam the Rice

Once the rice begins to steam, cover the lid with a clean kitchen towel, then place it over the Braiser. Reduce the heat to medium-low and cook for about 20 minutes, or until the rice is fluffy and golden bits have formed at the base.

Serve

Once the rice is done, top with the remaining jeweled toppings, candied carrot and orange zest, pomegranate seeds, and a sprinkle of fresh herbs.

Serve with roasted meats or savory vegetable dishes.