Persian Jeweled Rice In Cabbage Food

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DAVID TANIS'S PERSIAN JEWELED RICE



David Tanis's Persian Jeweled Rice image

This dish is called jeweled rice because it is golden and glistening, laced with butter and spices and piled with nuts and gem-colored fruits. In Iran, it is typically served at weddings or other celebrations. Great platters of it appear at banquets. It also goes beautifully with a weeknight roast chicken. You will probably need to do a little shopping to make this traditional dish. But it is well worth it, and most good supermarkets can supply what you require.

Provided by David Tanis

Categories     dinner, side dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 15

2 cups best-quality Basmati rice
Kosher salt
Unsalted butter, 6 tablespoons in total
1 large onion, diced small
1/4 teaspoon saffron threads, crumbled and soaked in 1/4 cup hot water
Large pinch ground cinnamon
Large pinch ground cardamom
Large pinch ground allspice
Large pinch ground black pepper
Large pinch ground cumin
1/3 cup chopped dried apricots
1/3 cup golden raisins or currants
1/3 cup dried imported barberries or goji berries, soaked in warm water for 5 minutes and drained (or use 1/3 cup dried cherries or dried cranberries)
1/3 cup blanched slivered almonds
1/3 cup roughly chopped pistachios.

Steps:

  • Rinse the rice several times in cold water until the water runs clear. Drain. Bring 3 quarts water to a boil in a large pot with 2 tablespoons kosher salt. Add the rinsed rice and boil, stirring occasionally, for 5 minutes, then drain well in a colander.
  • Heat 1 tablespoon butter in a small skillet over medium heat. Add the onion, season lightly with salt and cook until softened and lightly colored, 4 to 5 minutes. Moisten with 1 tablespoon saffron water and stir in the cinnamon, cardamom, allspice, black pepper and cumin. Cook for 1 minute more. Stir in the apricots, raisins (or currants) and barberries (or cherries or cranberries).
  • Melt 4 tablespoons butter in a heavy-bottomed enamel or nonstick Dutch oven over medium heat. Spread half the par-cooked rice over the bottom of the pot. Spoon over the onion-fruit mixture, then the remaining rice. Leave the pot on the flame, uncovered, for 5 to 8 minutes to gently brown the rice. (Do not stir or move the rice - you will need to rely on your nose to tell if the rice has browned.)
  • Drizzle the remaining saffron water over the rice and put on the lid. Adjust the heat to very low and leave undisturbed for 30 minutes. Turn off the heat and let rest at least 10 minutes.
  • Heat the remaining 1 tablespoon butter in a small skillet over medium-low heat and gently toast the almonds and pistachios for a minute or so, taking care not to get them too brown. Set aside for garnish.
  • To serve, spoon the rice into a wide bowl or platter. With a spatula, carefully lift the bottom crust, placing the crisp side up. Sprinkle with the toasted nuts.

Nutrition Facts : @context http, Calories 491, UnsaturatedFat 10 grams, Carbohydrate 72 grams, Fat 19 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 310 milligrams, Sugar 14 grams, TransFat 0 grams

JEWELED RICE



Jeweled Rice image

Provided by Samin Nosrat

Categories     Onion     Side     Cranberry     Orange     Almond     Pistachio     Saffron     Carrot     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 17

1/4 cup unsalted, shelled raw natural pistachios
1/4 cup slivered almonds
2 cups basmati rice
Kosher salt
1 orange
1/2 cup sugar
2 medium carrots, peeled, cut into matchstick-size pieces
1/4 cup dried barberries or 1/2 cup dried cranberries
1/4 cup raisins
1/4 teaspoon saffron threads
2 tablespoons unsalted butter
4 tablespoons olive oil, divided
1 medium onion, finely chopped
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
ingredient info: Dried barberries, sold as zereshk, are available at Middle Eastern markets and kalustyans.com.

Steps:

  • Preheat oven to 350°. Spread pistachios on a rimmed baking sheet and toast until just beginning to brown, about 4 minutes. Transfer to a plate, let cool, then coarsely chop. Spread almonds on the same baking sheet and toast until golden brown, 5-8 minutes; let cool. Set nuts aside.
  • Place rice in a fine-mesh sieve and rinse under cold water until water runs clear. Cook rice in a large pot of boiling salted water, stirring occasionally, until grains have lengthened but are still firm, 6-7 minutes; drain and rinse under cold water. Spread rice on another rimmed baking sheet; let cool.
  • Meanwhile, using a vegetable peeler, remove zest from orange and thinly slice lengthwise (reserve flesh for another use). Bring sugar and 1 cup water to a boil in a medium saucepan, stirring to dissolve sugar. Add orange zest and carrots, reduce heat, and simmer, stirring occasionally, until carrots are tender, 15-20 minutes; drain and set aside (discard syrup).
  • Combine barberries and raisins in a small bowl and cover with hot water; let soak 10 minutes. Drain and set aside. Place saffron in another small bowl and add 1/4 cup hot water; set aside.
  • Heat butter and 1 tablespoon oil in a large skillet over medium heat. Add onion, season with salt, and cook, stirring often, until soft and beginning to brown, 8-10 minutes. Add cardamom, cumin, turmeric, and 1 tablespoon saffron mixture. Cook, stirring constantly, until fragrant, about 1 minute.
  • Reduce heat to low, add barberries and raisins, and cook, stirring often, about 3 minutes. Stir in reserved nuts and orange zest and carrot mixture; season with salt. Set fruit and nut mixture aside.
  • Heat remaining 3 tablespoons oil in a large wide heavy pot over medium heat. Add half of rice, spreading evenly; top with fruit and nut mixture, then remaining rice, spreading evenly. Using the end of a wooden spoon, poke 5-6 holes in rice all the way through to bottom of pot (to help release steam and help rice cook evenly).
  • Drizzle remaining saffron mixture over rice. Place a clean kitchen towel over pot, cover with a tight-fitting lid, and secure loose edges of towel on top of lid, using a rubber band or masking tape.
  • Cook until pot begins to steam, 5-8 minutes. Reduce heat to very low and cook, without stirring, until rice is tender and bottom layer of rice is browned and crisp, 30-40 minutes.
  • Scoop rice into a wide serving bowl, breaking bottom crust into pieces.
  • DO AHEAD: Fruit and nut mixture can be made 2 days ahead. Cover fruit and nut mixture and remaining saffron mixture separately and chill.

PERSIAN JEWELED RICE



Persian Jeweled Rice image

This dish is called jeweled rice because it is golden and glistening, laced with butter and spices and piled with gem-colored fruits. Some of the ingredients called for may require some effort to find, but you can make substitutions. If you cannot get dried barberries (imported from Iran), you will need dried cherries or goji berries or dried cranberries. You will also need some extra-fancy Basmati rice. One goal in making this dish is to achieve the crisp buttery layer on the bottom of the pot. The technique is not difficult, but it takes a little practice. After the rice is rinsed well, it is parboiled for about 5 minutes and drained. The half-cooked rice is layered into a well-buttered pot along with the chopped dried fruits. Over a moderate flame, it is allowed to brown gently before being splashed with a small amount of saffron-infused water. Then the lid goes on the pot and the heat is turned very low so the rice steams gently. With a little luck and experience, the crisp tah dig, or crust, is formed.

Provided by Harvey Araton

Categories     one pot, side dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 12

4 cups high-quality basmati rice
Salt
black pepper
Pinch of high-quality saffron threads
Pinch of sugar
1 tablespoon butter plus 4 ounces (1 stick) butter, melted
1 tablespoon vegetable oil
3 to 4 waxy potatoes, peeled and cut into 1/2 -inch slices
1 1/2 cups barberries (see note)
1/2 cup slivered almonds
1/2 cup slivered pistachio nuts
1/2 cup chopped candied orange zest

Steps:

  • Rinse basmati rice until water runs clear. Place in a bowl, cover with water and add 1 tablespoon salt. Allow to soak for at least 4 hours or overnight.
  • Using a mortar and pestle, grind together saffron and sugar. Combine with a scant 1/3 cup boiling water, and set aside to steep. Bring a stockpot of lightly salted water to a rolling boil. Drain rice and add to pot; cook exactly 6 minutes, then drain into fine-meshed colander.
  • Place a round Dutch oven or other wide pan with a lid over medium heat. Add 1 tablespoon butter and vegetable oil. When butter has melted, add potato slices in a single layer. Season to taste with salt and pepper. Spread potatoes evenly with a layer of rice about 1 inch thick. Sprinkle 1 cup barberries in stages over rice. Continue to add rice in smaller and smaller layers, sprinkling barberries between each layer, to make a pyramid of rice with no berries on top.
  • Using the handle of a round wooden spoon, poke 3 holes into top of rice until spoon touches potato layer. Combine melted butter with saffron mixture, and pour all over rice. Cover underside of pot lid with a large dry cotton kitchen towel. Place on pan, making sure no ends dangle near source of heat.
  • Cook rice mixture over medium-high heat for 5 minutes, then reduce heat to low. Cook 40 to 45 minutes. To serve, spoon rice onto a heated serving platter. Top with rows of almonds, pistachios, candied orange zest and remaining 1/2 cup barberries. Arrange potatoes from bottom of pan in another dish, and serve alongside rice.

Nutrition Facts : @context http, Calories 586, UnsaturatedFat 8 grams, Carbohydrate 111 grams, Fat 11 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 546 milligrams, Sugar 15 grams, TransFat 0 grams

KALAM POLO (PERSIAN CABBAGE AND RICE)



Kalam Polo (Persian Cabbage and Rice) image

It is a traditional Persian cuisine with an aromatic flavor. You can omit the ground beef if you want it vegetarian. Serve it with shirazi salad it will taste wonderful.

Provided by Soheila

Categories     World Cuisine Recipes     Asian

Time 1h55m

Yield 4

Number Of Ingredients 15

1 ½ cups boiling water
1 tablespoon saffron
3 tablespoons vegetable oil, divided
½ cup chopped onion
1 pound ground beef
1 teaspoon salt, divided
½ teaspoon ground black pepper
¼ teaspoon ground turmeric
3 cups chopped cabbage
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
2 cups basmati rice
1 ½ cups cold water
1 tablespoon butter
1 cup hot water

Steps:

  • Pour boiling water over ground saffron; let sit for 30 minutes. Reserve 1/4 cup for rice; save remaining brewed saffron for another use.
  • Heat 2 tablespoons vegetable oil in a pan over medium-high heat. Saute onion until light brown, 5 to 7 minutes. Stir in ground beef, 1/2 teaspoon salt, black pepper, and turmeric. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Cover the pan and cook over low heat for 15 minutes.
  • Heat remaining oil in another pan over medium heat. Saute cabbage until tender, about 5 minutes. Add cinnamon and ginger. Stir mixture into ground beef mixture and continue to cook over low heat, covered, for 5 minutes, adding 1 tablespoon of water if mixture is dry.
  • Rinse and drain rice; transfer to a pot. Add cold water, butter, and remaining salt. Bring mixture to a boil, uncovered. Reduce heat to medium-low and simmer until rice is half-cooked and water has evaporated, 10 to 15 minutes. Fluff with a fork.
  • Add beef mixture to the rice and slowly mix to incorporate. Turn the heat to low. Add hot water and reserved 1/4 cup brewed saffron to the rice, cover the pot, and let cook until rice is tender, about 20 minutes.

Nutrition Facts : Calories 681.2 calories, Carbohydrate 80.5 g, Cholesterol 78.6 mg, Fat 28.1 g, Fiber 3.1 g, Protein 27.4 g, SaturatedFat 9.2 g, Sodium 688.1 mg, Sugar 3.3 g

JEWELLED RICE



Jewelled rice image

Give rice an exotic edge with this colourful and fragrant recipe, perfect with slow-cooked lamb

Provided by Good Food team

Categories     Dinner, Side dish

Time 35m

Number Of Ingredients 10

1 tbsp butter
3 tbsp olive oil
3 cardamom pods
1 bay leaf
½ cinnamon stick
100g basmati rice , rinsed and drained
1 heaped tbsp barberries or pomegranate seeds
small pinch of saffron
1 tsp cumin seeds
2 onions , finely sliced

Steps:

  • Melt butter and ½ tbsp oil in small saucepan, then fry cardamom, bay and cinnamon for 2 mins. Stir in rice to toast for 1 min, then cover with 200ml water. Bring to the boil, cover, then turn heat down and simmer for 5 mins. Stir in barberries, if using, and cook for 5 mins more. Mix saffron with a small splash of boiling water. Once almost all the water has been absorbed by the rice, scatter saffron on top. Cover again, turn off the heat and sit for 5 mins.
  • Meanwhile, fry cumin seeds, onions and some salt in the remaining oil until golden and beginning to crisp - this will take around 15 mins. Then spread onions on kitchen paper to remove excess oil.
  • To serve, remove whole spices if you like, and scatter the onions on top.

Nutrition Facts : Calories 434 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.11 milligram of sodium

PERSIAN KALAM POLOW(RICE AND CABBAGE)



Persian Kalam Polow(Rice and Cabbage) image

Make and share this Persian Kalam Polow(Rice and Cabbage) recipe from Food.com.

Provided by magy-sh

Categories     Asian

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

250 g rice, preferred Iranian rice
200 g ground meat
400 g green cabbage, chopped
1 medium onion, chopped
1 teaspoon tomato paste
2 tablespoons turmeric
1/4 teaspoon cinnamon
1/4 teaspoon caraway powder
1 teaspoon pepper
salt
cooking oil

Steps:

  • first,chop onions and fry in small amount of oil until the color changes to golden,.
  • add 1 tablespoon turmeric and stir.
  • add ground meat,salt and another tablespoon of turmeric and stir until the meat is nearly fried.
  • add 1 teaspoon tomato paste and salt.
  • add chopped cabbage and stir until the color of cabbage is going to change.
  • then add cinnamon,ginger and caraway and stir until they mix.
  • add 1/2 cup water and cover the saucepan lid and cook over medium heat for 15-20 minutes(depends on your cabbage).
  • add washed rice and 500 ml water with small amount of salt half spoon cooking oil and cook it without lid on medium heat.
  • when the rice is half-cooked,rinse it.
  • then pour half spoon oil in a saucepan,add some rice,then add the mixture of cabbage and meat you made on the top,and repeat it,the last layer is rice.cover your saucepan and let it cook on light heat for about 40 minutes.

Nutrition Facts : Calories 489.7, Fat 1.2, SaturatedFat 0.3, Sodium 32.4, Carbohydrate 108, Fiber 5.7, Sugar 4.7, Protein 10

JEWELED PERSIAN RICE PILAF



Jeweled Persian Rice Pilaf image

This gloriously flavored and fabulously beautiful Jeweled Persian Rice Pilaf makes the most superb side dish. The basmati rice is soft and fluffy and cooked in stock to give it a great depth of flavor. It is lightly spiced with cinnamon, cumin, and cardamom, then finished with cranberries, lemon, and pistachio. This makes a wonderful side for lamb and chicken. Or serve it with fish for something a little bit different. If you are new to Iranian food this is a great place to start.

Provided by Claire | Sprinkle and Sprouts

Categories     Side

Time 35m

Number Of Ingredients 15

1 small onion
2 tbsp olive oil
1 1/2 cup rice (- See note 1)
1 tbsp tomato paste
1/2 tsp salt
1/2 tsp ground cardamom
1/2 tsp turmeric
1/4 tsp black pepper
pinch ground cumin
pinch ground cinnamon
2 1/4 cups broth/stock - chicken/vegetable
2/3 cup dried cranberries or raisins
1/4 cup hot broth
1/2 cup pistachios (- shelled)
Finely chopped parsley (- for garnish)

Steps:

  • Peel and finely chop the onion.
  • place a large saucepan over medium high heat, add the oil and then saute the onion for 3-4 minutes until soft and translucent.
  • Add the rice and stir a minute, until the rice looks glassy.
  • Add in the tomato paste, salt, black pepper, ground cardamom, turmeric, ground cumin, cinnamon, and broth,
  • Cover the saucepan with a lid and bring to a simmer.
  • Immediately turn the heat down to low and cook the rice for 15 minutes.
  • Do not remove the lid, just remove the saucepan from the cooktop and leave it undisturbed, for 10 minutes.
  • Whilst the rice is resting, soak the dried cranberries in the extra broth.
  • Remove the lid to the saucepan and use a fork to fluff the rice.
  • Add in the soaked cranberries and the pistachio nuts.
  • Serve garnished with fresh parsley.

Nutrition Facts : Calories 487 kcal, Carbohydrate 82 g, Protein 9 g, Fat 15 g, SaturatedFat 2 g, Sodium 857 mg, Fiber 4 g, Sugar 17 g, ServingSize 1 serving

PERSIAN JEWELED RICE IN CABBAGE



Persian Jeweled Rice in Cabbage image

Its so tasty and so appealing to the eyes that no words can desribe the sumptousness it creates, the magical taste it got...its something u have to make atleast once to know what a heavenly rice it can be!! A bed of roses and this rice - isn't it romantic?

Provided by Charishma_Ramchanda

Categories     White Rice

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 green cabbage (weighing about 2 pounds)
1 cup long grain white rice
1 tablespoon olive oil
1 apple, cored and finely chopped
1 small onion, finely chopped
1 small sweet red pepper, seeded
1/3 cup finely chopped raisins
1 teaspoon ground cumin
2 cups hot water
1/2 teaspoon crumbled saffron thread
1/2 teaspoon salt

Steps:

  • Core the cabbage but keep it whole.
  • In a large pot, heat cabbage and water and boil over high heat.
  • Reduce heat to simmer and cook for 10 minutes.
  • Drain and set aside allowing it to cool.
  • Meanwhile, heat oil over medium heat in a large skillet.
  • Add onion and red pepper.
  • Saute.
  • Stir in cumin, saffron, rice, apple and raisins.
  • Add water and salt to rice mixture.
  • Boil.
  • Once boiled, gradually reduce heat and simmer.
  • Cook for 10 minutes (rice will be undercooked).
  • Remove from flame.
  • Remove the 12 best shaped, largest leaves from the cabbage (reserve the remaining cabbage for use elsewhere).
  • Oil the inside of an 8" metal colander.
  • Line its bottom and inside with 8 cabbage leaves.
  • Put in rice followed by topping it with 4 cabbage leaves, tucking the ends of the leaves inside the colander.
  • Fill a large pot (1 big enough to fit colander inside of) with about 1" water.
  • Place colander with the stuffed cabbage in the pot.
  • Heat and allow to simmer.
  • Cover and steam cabbage for 20 minutes.
  • Remove from flame and allow to cool for 10 minutes.
  • Place a flat serving plate upside down on top of the colander.
  • Holding them firmly together, turn them over.
  • Gently lift the colander off cabbage and serve!

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Estimated Reading Time 2 mins
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  • Rinse the rice several times in cold water until the water runs clear. Drain. Bring 3 quarts water to a boil in a large pot with 2 tablespoons kosher salt.
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PERSIAN STUFFED CABBAGE - TURMERIC.COM
Gently lower cabbage into water, return to boil, and cook 10 minutes. Drain and allow to cool for a few minutes. In a large skillet, heat 2 tablespoons oil over medium heat, then add chopped onion, garlic, red pepper, and turmeric, and sauté for 2-3 minutes. Add ground beef, crumble, and cook until well done, with no pink left.
From turmeric.com
Servings 6
Total Time 2 hrs


HOLISHKES – STUFFED CABBAGE ROLLS - PROPORTIONAL PLATE
While the rice cools, add the cabbage to the boiling water. Boil for 1-2 minutes, then remove 1-2 layers of leaves. Place the cabbage back into the water and repeat until you have 8 large, untorn leaves. Remove the rest of the cabbage from the water and set it aside to use in another recipe or shred it and place it in the bottom of the dutch oven in this recipe. Preheat …
From proportionalplate.com
5/5 (7)
Calories 670 per serving
Category Main, Main Course


PERSIAN FOOD GUIDE | IRANIAN FOOD YOU MUST EAT IN IRAN ...
Persian food and Iranian cuisine, in general, is slowly getting the world recognition it deserves. Travelers visiting Iran are always looking for the best traditional Persian food in every city, something that’s unfortunately not easy to find if you haven’t done your research. This guide is the result of my years of travel around Iran.
From travestyle.com
Estimated Reading Time 8 mins


SHIRIN POLO - WIKIPEDIA
Shirin polo, also commonly known as Persian wedding rice or Rosh Hashanah rice, is a traditional Persian rice pilaf that is commonly served to mark special occasions such as weddings. It is a simplified version of morassa' polō, lit. 'jeweled rice'. In the Persian Jewish community worldwide, it is often associated with holidays such as Purim Pesach, Rosh …
From en.wikipedia.org
Alternative names Persian wedding rice, …
Place of origin Iran
Main ingredients Long-grain rice, water, salt, …
Region or state Shiraz


PERSIAN JEWELED RICE WITH LAMB - KEES TO THE KITCHEN
Recipe for cinnamon, cardamom and saffron-infused Persian Jeweled Rice.
From keestothekitchen.com
Estimated Reading Time 4 mins


JAVAHER POLOW | PERSIAN JEWELED RICE - SPILL THE SPICES
Javaher Polow or jeweled rice is a traditional rice served at Persian weddings and celebrations. Its made of dried fruits and nuts representing various gemstones. Saffron, carrots and orange peel make gold, barberries/cranberries make rubies, pistachios make emeralds and almonds make pearls. The flavors infused into the rice with saffron and orange blossom water …
From spillthespices.com
Reviews 20
Servings 2
Cuisine Persian
Category Main Course


PERSIAN HONEY GLAZED CHICKEN AND JEWELED RICE - PINTEREST
Aug 24, 2017 - This colorful Iranian dish is full of unique flavors! With juicy, honey glazed chicken, pomegranate, pistachios, dried cranberries, fresh parsley and lots of seasonings!
From pinterest.com
Estimated Reading Time 4 mins


PERSIAN JEWELED RICE RECIPE - PACIFIC FOODS
Persian Jeweled Rice. Soups Gluten Free Vegetarian Sides. Prep Time: 15 minutes. Cook Time: 35 minutes. Print. Share: Servings 6. Ingredients. Recipe Ingredients: 1/8 tsp saffron; 1/2 tsp orange blossom water; 1/4 cup golden raisins; 1/4 cup barberries or dried tart cherries soaked in lemon juice; 1 onion thinly sliced; 2 tbsp ghee; 1/8 tsp cardamom, ground; 1/2 tsp cumin, …
From pacificfoods.com
Servings 6
Estimated Reading Time 1 min
Category Sides


PERSIAN RICE - BIGOVEN
Preheat the oven to 350 degrees. Bring water and salt to a boil in a large pot. Stir in: basmati rice, cinnammon stick, cloves, peppercorns, cardamom seeds. Cook uncovered, stirring occasionally, until the rice is almost tender, about 10 minutes. Drain and let stand in a sieve until ready to use. (Leave the spices in the rice.)
From bigoven.com
5/5 (2)
Category Side Dish
Cuisine Middle Eastern
Total Time 1 hr 30 mins


PERSIAN JEWELED RICE – BJ'S LIVE KITCHEN
Persian Jeweled Rice Posted by Björg Farstad February 19, 2021 February 20, 2021 Posted in Cookalong , Iran , Vegan Vegetarian DIshes , Vegan-vegetarian This rice is the most beautiful and tasty rice I have ever eaten.
From bjslivekitchen.com


PERSIAN JEWELED RICE, AKA JAVAHER POLOW – GOOD GRUEL
Persian Jeweled Rice. Makes about 6 servings. 1 1/2 cups of Jasmine rice or Basmati rice; 3 1/2 cups of water; Peel of one orange, julienned (cut into thin strips) – an organic orange is preferable; 1 small-medium carrot, shredded; 1/2 cup of sugar ; 1 cup of barberries, stemmed, soaked for about 15 minutes, drained (or use dried cherries, currants, cranberries, …
From foodhighs.com


PERSIAN JEWELED RICE: JAVAHER POLOW – NUTRIENTS, YOU FOOLS!
Persian Jeweled Rice (Javaher Polow) Serves 6. Aromatic basmati rice delicately spiced and jeweled with dried fruits and nuts. The perfect side dish for a feast. Resist the urge to horde all of the crispy and buttery tahdig for yourself. Write a reviewSave RecipePrintPrep Time15 minCook Time1 hr 15 minTotal Time1 hr 30 minIngredients
From nutrientsyoufools.com


CABBAGE SIDE DISHES RECIPES - COOKSRECIPES.COM
Sautéed Cabbage with Bacon. Thinly sliced cabbage cooked in bacon drippings, sugar, cider vinegar and tossed with crisp bacon crumbles. Persian Jeweled Rice in Cabbage. In this dish apples, currants, red pepper and onion flavor the saffron-colored rice and cook inside a tender crust of green cabbage. Braised Red Cabbage with Pears; Cabbage and ...
From cooksrecipes.com


PERSIAN JEWELED RICE IN CABBAGE RECIPES
Reduce heat to medium-low and simmer until rice is half-cooked and water has evaporated, 10 to 15 minutes. Fluff with a fork. Add beef mixture to the rice and slowly mix to incorporate. Turn the heat to low. Add hot water and reserved 1/4 cup brewed saffron to the rice, cover the pot, and let cook until rice is tender, about 20 minutes.
From tfrecipes.com


PERSIAN JEWELED RICE IN CABBAGE - PASTRYWIZ
Persian Jeweled Rice in Cabbage Serves 6 Apples are a staple of ancient Persian and modern Iranian cooking, where they are often found in savory stews and rice dishes. Apples are also used symbolically to represent beauty, especially during New Year celebrations, when they are displayed on a ceremonial cloth, with six other symbolic foods. In this dish, apples as well as …
From pastrywiz.com


PERSIAN WEDDING RICE RECIPE - FOOD NEWS
Persian Jeweled Rice in Cabbage Serves 6 Apples are a staple of ancient Persian and modern Iranian cooking, where they are often found in savory stews and rice dishes. Apples are also used symbolically to represent beauty, especially during New Year celebrations, when they are displayed on a ceremonial cloth, with six other symbolic foods. 74 · 42 minutes · Persian …
From foodnewsnews.com


FOOD IS FOR EATING: PERSIAN-STYLE JEWELED RICE
Persian-Style Jeweled Rice. The Persian way of cooking rice (Polow) differs fairly significantly from the standard American way (or any other way I'm familiar with), and as it turns out, there are variations among Persian cooks as to how to prepare the rice foundation. . It is a two-step process at a minimum, but the resulting texture and other attributes are worth the …
From eatingisforfood.blogspot.com


PERSIANJEWELEDRICEINCABBAGE RECIPES
Reduce heat to medium-low and simmer until rice is half-cooked and water has evaporated, 10 to 15 minutes. Fluff with a fork. Add beef mixture to the rice and slowly mix to incorporate. Turn the heat to low. Add hot water and reserved 1/4 cup brewed saffron to the rice, cover the pot, and let cook until rice is tender, about 20 minutes.
From tfrecipes.com


1 PERSIAN FOOD DICTIONARY - ANVARI.ORG
Lobiya Polo (Rice with Green Beans) Basmati rice with seasoned tomato & green bean sauce. Morasa Polo (Jeweled Rice) Basmati rice with slivered orange peels, raisins, barberries (zereshk), slivered carrots, slivered almonds and slivered pistachio nuts. This is a more exquisite version of Shirin Polo (Sweet Rice) and is the traditional Persian ...
From anvari.org


JAVAHER POLOW - PERSIAN JEWELED RICE | PERSIAN FOOD ...
Jun 2, 2014 - جواهرپلو Javaher Polow (jeweled rice) is a traditional rice dish for weddings, engagement parties and other joyous celebrations. I tho...
From pinterest.ca


‘CABBAGE’ ARTICLES AT PERSIAN MAMA
Persian Food, Desserts, Baking and Pastry Recipes with step-by-step instructions and illustrations . Home; All recipes; Index; Damkesh/Damkoni Order; Helpful Tips; ABOUT US; Culture; KALAM POLO کلم پلو. December 1, 2015 By Homa 22 Comments. Kalam polo is a type of delicious mixed Persian rice. Kalam means cabbage and polo is rice in Farsi. Like most …
From persianmama.com


THESE THANKSGIVING RECIPES WILL MAKE YOU LOOK ... - MEDIUM
To soak the rice, cover with water, add 2 tablespoons of salt, and allow to soak for 2 to 24 hours (soaking results in longer grains of rice). Drain in a …
From medium.com


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