Morasa Polo (Persian Jeweled Rice)

🧂 Ingredients

• 4 cups Basmati rice(High-quality aged Basmati rice is recommended. Rinse thoroughly until water runs clear, then soak in warm, salted water for at least 1 hour, or up to 4 hours.)
• 2 large oranges Orange peel(Use the zest of 2 large oranges, then julienne the peel into very thin strips (about 1/8 inch wide). Discard pith to avoid bitterness.)
• 1/2 cup Barberries (Zereshk)(Rinse barberries gently and pick out any stems or debris. Soak briefly in cold water, then drain well.)
• 1/2 cup Slivered almonds(Blanch almonds in boiling water for 1 minute, then drain and slip off skins. Toast lightly.)
• 1/2 cup Slivered pistachios(Toast lightly.)
• 1/2 tsp Saffron threads(Grind saffron threads into a powder using a mortar and pestle. Steep in 1/4 cup of hot (not boiling) water for at least 15 minutes to bloom.)
• 4 tbsp Granulated sugar(For candying the orange peel.)
• 4 tbsp Butter(Unsalted, divided. For sautéing jewels and for the tahdig.)
• 1 tbsp Rosewater(Optional, for enhancing the aroma of the jewels.)
• to taste Salt(For parboiling rice and seasoning.)
• 1/2 cup Yogurt(Plain, full-fat. For creating the tahdig crust.)
• 2 tbsp Oil(Neutral oil, for the tahdig.)

👨‍🍳 Instructions

1. 1

   Prepare the 'Jewels': Candied Orange Peel. In a small saucepan, combine the julienned orange peel with 1/4 cup water and the 4 tbsp sugar. Simmer over low heat, stirring occasionally, until the peel is tender and the syrup has thickened slightly, about 15-20 minutes. Be careful not to burn. Set aside.

   ⏱️ 20 minutes
2. 2

   Prepare the 'Jewels': Sautéed Barberries. In a separate small pan, melt 1 tbsp butter over medium heat. Add the drained barberries and 1 tbsp sugar (optional, for a sweeter tartness). Sauté gently for 2-3 minutes until they plump up slightly and become fragrant. Stir in 1 tsp of the bloomed saffron water and 1/2 tbsp rosewater (if using). Set aside.

   ⏱️ 5 minutes
3. 3

   Prepare the 'Jewels': Toasted Nuts. In a dry skillet over medium-low heat, toast the slivered almonds and pistachios separately until lightly golden and fragrant, about 3-5 minutes each. Watch carefully to prevent burning. Set aside.

   ⏱️ 10 minutes
4. 4

   Parboil the Rice. Drain the soaked Basmati rice. Bring a large pot of generously salted water to a rolling boil (like the sea). Add the drained rice and boil for 5-7 minutes, until the grains are slightly elongated and al dente (still have a slight bite). Drain the rice immediately in a fine-mesh colander.

   ⏱️ 10 minutes
5. 5

   Prepare for Steaming. In the same large pot (cleaned), melt 2 tbsp butter over medium heat. Stir in the plain yogurt and 2 tbsp oil. This mixture will form the base for the tahdig (crispy rice bottom). You can also place slices of bread or potato at the bottom for tahdig.

   ⏱️ 5 minutes
6. 6

   Layer the Rice and Jewels. Carefully spoon about one-third of the parboiled rice over the tahdig base. Sprinkle half of the candied orange peel, half of the sautéed barberries, and half of the toasted nuts over this layer. Repeat with another third of the rice and half of the remaining jewels. Top with the final third of the rice.

   ⏱️ 10 minutes
7. 7

   Steam the Rice. Create steam channels by poking holes in the rice mound with the handle of a wooden spoon. Drizzle the remaining bloomed saffron water (about 2-3 tbsp) and 1/2 tbsp rosewater (if using) over the top layer of rice. Cover the pot tightly with a lid, wrapping the lid in a clean kitchen towel to absorb condensation. Cook over medium-high heat for 5-7 minutes until steam starts to escape, then reduce heat to low and steam for 45-60 minutes, until the rice is fully cooked and fluffy.

   ⏱️ 1 hour
8. 8

   Serve. Once the rice is steamed, gently fluff it with a fork, mixing some of the jewels into the rice. Invert the pot onto a large serving platter to reveal the golden tahdig crust. Serve the Morasa Polo immediately, garnished with the reserved jewels.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The term 'Morasa' translates to 'jeweled' in Persian, referring to the colorful and precious-looking ingredients.
• ✓This dish is a centerpiece for special occasions like Nowruz (Persian New Year) and weddings.
• ✓Achieving a perfect tahdig (crispy rice bottom) is a sign of a skilled cook.
• ✓Adjust the sweetness of the orange peel and barberries by modifying the amount of sugar used during their preparation.

🔄 Variations

• Add cooked chicken pieces or lamb underneath the rice for a more substantial meal.
• Incorporate other dried fruits like golden raisins or dried apricots, candied similarly to the orange peel.
• Add a pinch of cardamom to the rice steaming water for an extra layer of aroma.

🥗 Nutrition

Per serving