Javaher Polow
Source of Recipe
VV Daily Press
Recipe Introduction
Persian Jeweled Rice, New Food of Life by Najmieh Batmanglij
List of Ingredients
3 cups basamati rice
1 cup sugar
1 chicken (3 pounds) cut up, or 2 Cornish game hens
1 cup dried barberries (zereshk), cleaned, washed and drained
2 onions, 1 whole and 1 thinly sliced
1⁄2 cup clarified butter or oil
2 cloves garlic, peeled
1⁄2 cup raisins
Salt
2 tablespoons plain yogurt
1 teaspoon ground saffron dissolved in 4 tablespoons hot water
1 teaspoon Persian allspice (advieh)
1 cup finely slivered Seville orange peel
2 tablespoons slivered almonds
2 large carrots, peeled and cut into thin strips
2 tablespoons slivered pistachios
Recipe
Clean and wash 3 cups of rice 5 times in warm water.
Stuff the chicken with 1 whole peeled onion and 2 cloves garlic and place in a baking dish. Sprinkle with 1 teaspoon salt and 1⁄2 teaspoon saffron water. Cover and bake for 11⁄2 hours in a 350 F oven.
Place the slivered orange peel in a saucepan and cover with water. Bring to a boil, then drain to remove bitter taste. Place the orange peel, carrot strips, 1 cup sugar and 1 cup water in a saucepan and let it boil for 10 minutes. Drain and set aside.
Clean zereshk (barberries) by removing their stems and placing in a colander. Place colander in a large container of water and allow barberries to soak for 20 minutes. The sand will settle to the bottom. Take the colander out and run cold water over the barberries. Drain and set aside.
Slice the other onion and fry in 2 tablespoons butter. Add drained barberries and raisins and cook for just 1 minute (barberries burn very easily). Remove from heat and set aside.
Bring 8 cups of water and 2 tablespoons salt to a boil in a large non-stick pot. Pour the washed and drained rice into the pot.
Boil briskly for 6 - 10 minutes, gently stirring twice to loosen any grains that may have stuck to the bottom. Bite a few grains of rice. If the rice feels soft it is ready to be drained.
Drain rice in a large, fine-mesh colander and rinse in 2-3 cups of lukewarm water.
In the same non-stick pot, heat 4 tablespoons butter or olive oil.
In a bowl, mix 2 spatulas of rice, the yogurt and a few drops of saffron water and spread the mixture over the bottom of pot to form a tender crust (tah-dig).
Place 2 spatulas full of rice in the pot and then add 1 spatula of orange peel and carrots. Sprinkle 1⁄2 teaspoon of advieh (allspice) over the rice.
Repeat these steps, arranging the rice and orange-carrot mixture in layers in the shape of a pyramid. This shape allows room for the rice to expand and enlarge.
Sprinkle 1⁄2 teaspoon advieh over the rice. Cover and cook for 15 minutes over medium heat.
Mix the rest of the melted butter, saffron water and 1⁄2 cup water and pour over the pyramid.
Place a clean dish towel or paper towel over the pot and then cover firmly with the lid to prevent steam from escaping. Cook for 50 minutes longer over low heat.
Remove the pot from heat and allow to cool for 5 minutes on a damp surface, without uncovering it, to free crust from bottom of the pot.
Remove the lid and take out 2 tablespoons of saffron flavored rice and set aside to use as garnish.
Then, gently taking 1 spatula full of rice at a time, place rice on a serving platter in alternating layers with the barberry mixture. Mound the rice in the shape of a cone. Arrange the chicken around the platter. Finally, decorate the top of the mound with the saffron rice, some of the barberry mixture and almonds and pistachios.
Detach crust from bottom of pot using a wooden spatula. Unmold onto a platter and serve on the side.
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