Persian Sweet Jeweled Rice (Shirin Polo)
This Persian-inspired, Persian Sweet Jeweled Rice, known as Shirin Polo, combines saffron basmati rice with carrots, barberries, orange zest, and pistachios for a savory-sweet, festive side dish served in celebration.
Equipment
- Medium - large pot
- Small sauté pan
Ingredients
- 2 cups basmati rice, uncooked
- 1½ tbsp salt (for boiling water)
- 3 tbsp olive oil, divided
- ¼ tsp saffron threads (soaked in 3 tbsp of hot water - see step 1)
- ½ cup water (for steaming)
Shirin Polow Filling
- ½ cup shredded carrots
- 4 tbsp dried barberries (or dried cherries or cranberries)
- 1½ tsp granulated sugar
- Zest of 2 oranges
- ⅓ cup pistachios, chopped (or slivered almonds)
Instructions
- Soak the Saffron: Crush ¼ tsp saffron threads using a mortar and pestle. Add 3 tbsp hot water and let soak while you prepare the rice.Tip: If you don’t have a mortar and pestle, crush the saffron by placing it in a small zip-top bag and gently pressing with the back of a spoon, or rub it between your fingers before soaking.
- Parboil the Rice: Bring a large pot of water to a boil and season with 1½ tbsp salt. Add 2 cups basmati rice, and cook for 5–6 mins, until slightly tender but still firm in the center. Drain and set aside.
- Steam the Rice: Return to your pot and add the remaining 2 tbsp olive oil and ½ cup water to the bottom. Pile the drained rice into the pot in a mound shape. Using the handle of a wooden spoon, poke several holes down into the rice to allow steam to circulate.
- Add Saffron & Cook: Drizzle the saffron water evenly over the rice. Cover the pot tightly with a lid and cook over medium-low to low heat for 30–35 mins, until fully steamed.
- Prepare the Carrots: Meanwhile, in a small skillet over medium heat, add 1 tbsp olive oil. Sauté ½ cup shredded carrots for 2–3 mins until just softened. Remove from the pan and set aside.
- Cook the Barberries: In the same pan, add 1½ tsp granulated sugar and 4 tbsp dried barberries (or cherries / cranberries). Cook gently for 1–2 mins, just until the sugar melts and lightly coats the fruit. Remove from heat and stir in the orange zest. Add the mixture to the carrots and set aside.
- Finish the Dish: Once the rice has cooked, remove the lid and gently fluff the rice and transfer to a serving dish. Top with the shredded carrots, barberries, orange zest and ⅓ cup chopped pistachios. You can serve it layered like this for a jeweled presentation, or mix everything together before serving. Serve warm.
Notes
More traditional option
Replace the olive oil with butter (or plant-based butter) for a richer, more classic flavor.
Bloom the saffron well
Let the saffron soak for at least 10 mins to deepen both the golden color and aroma.
Steam properly
Keep the lid tightly sealed while steaming. For extra insurance, you can wrap the lid in a clean kitchen towel to trap steam and prevent condensation from dripping back onto the rice.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of water to revive the texture.
madlydelish.com/persian-sweet-jeweled-rice-shirin-polo/
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