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Persian Jeweled Rice (Shirin Polo) for Festive Occasions

A mound of Persian Jeweled Rice Shirin Polo, beautifully garnished with pistachios, almonds, and dried cranberries.
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A detailed recipe for making authentic Shirin Polo, a festive Persian jeweled rice dish featuring saffron, barberries, nuts, and candied orange peel, perfect for celebrations like Purim.

Ingredients

Scale
  • 2 cups long-grain basmati rice
  • 1/2 cup dried barberries (zereshk)
  • 1/4 cup slivered almonds
  • 1/4 cup chopped pistachios
  • 1/4 cup dried orange peel strips (or zest of 1 orange, candied)
  • 1/4 cup dried apricot halves, chopped
  • 2 tablespoons butter or oil
  • 1/2 teaspoon saffron threads, steeped in 1/4 cup hot water
  • 1 teaspoon sugar (for barberries)
  • Salt to taste
  • 2 tablespoons vegetable oil (for Tahdig)
  • 1/4 cup plain yogurt (optional, for Tahdig)

Instructions

  1. Rinse the basmati rice several times under cold water until the water runs clear. Soak the rice in lightly salted water for at least 2 hours. Drain well before cooking.
  2. Prepare the jewels: Gently sauté the barberries in 1 teaspoon of butter for 1 minute. Add 1 teaspoon of sugar and 1 tablespoon of water. Cook briefly until plump, then remove from heat.
  3. Blanch the almonds and pistachios in boiling water for 1 minute, then drain. Lightly toast the nuts in a dry pan until fragrant.
  4. Boil the soaked rice in a large pot of rapidly boiling water until it is par-cooked (al dente). Drain immediately.
  5. Prepare the Tahdig layer: In a non-stick pot, melt 2 tablespoons of oil or butter over medium heat. If using yogurt, mix the yogurt with 2 tablespoons of the steeped saffron water and a pinch of salt. Spread this mixture evenly over the bottom of the pot, or simply use plain oil/butter and a thin layer of rice.
  6. Gently layer the par-cooked rice over the Tahdig base. Create a small vent hole in the center of the rice mound. Drizzle the remaining saffron water over the top of the rice.
  7. Cover the pot lid with a clean kitchen towel, secure it, and place it on the pot. Cook on medium-high heat for 5 minutes, then reduce heat to low and steam for 45 to 60 minutes until the rice is fluffy and the Tahdig is crisp.
  8. While the rice steams, gently mix the toasted nuts, chopped apricots, orange peel, and most of the sautéed barberries in a bowl.
  9. To serve, carefully invert the pot onto a large platter to reveal the golden Tahdig. Gently fluff the white rice. Spoon the jeweled mixture over the top of the rice for a decorative, festive presentation.

Notes

  • For the best Tahdig, ensure the oil is hot before adding the rice mixture to the bottom of the pot.
  • Do not stir the rice once you add the saffron water; this prevents the grains from breaking and keeps the texture light.
  • If you cannot find dried orange peel, use fresh orange zest mixed with a small amount of sugar and briefly sautéed.

Nutrition

Find it online: https://spoonswirl.com/persian-jeweled-rice-shirin-polo-festive-purim-side-dish/