Stunning Javaher Polow - Persian Jewelled Rice

Ingredients

  • (to garnish)
  • rose petals
  • 3
  • (to garnish)
  • rose petals
  • 3
  • yoghurt
  • + 55 more ingredients
    • 2 tablespoons
    • yoghurt
    • 2 tablespoons
    • butter
    • 150 g
    • butter
    • 150 g
    • green cardamom pods
    • teapoons
    • 3
    • green cardamom pods
    • teapoons
    • 3
    • rosebuds
    • easpoons dried
    • 2
    • rosebuds
    • easpoons dried
    • 2
    • cumin seed
    • 1 teaspoon
    • cumin seed
    • 1 teaspoon
    • cinnamon
    • 2 teaspoons
    • cinnamon
    • 2 teaspoons
    • onion
    • 1
    • onion
    • 1
    • raisins
    • ½ cup
    • raisins
    • ½ cup
    • pomegranate seeds
    • 1 cup
    • pomegranate seeds
    • 1 cup dried barberries or 1 cup
    • pomegranate seeds
    • 1 cup dried barberries or 1 cup
    • carrot
    • 1 large
    • carrot
    • 1 large
    • oranges
    • organic
    • 2
    • oranges
    • organic
    • 2
    • basmati rice
    • 3 cups
    • basmati rice
    • 3 cups

1 Cut the rind of the oranges in long strips, avoid the white pith. 2 Peel a large carrot and continue to peel the flesh to obtain long, flat carrot strips. You can also use a very flat knife with a very steady hand or a mandoline. 3 Julienne the orange strips - cut sideways into tiny sticks. T...

View full recipe at SpringPad

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