¯˜”*°•°*”˜¯
I am proud to be part of a Persian Food Bloggers’ collaboration to present our 3rd annual recipe round-up for Nowruz/Naw-Rúz! Please note Inlinkz’ thumbnails at the end of this post to visit all the other Persian recipes presented with love for the festivity. Naw-Rúz is a celebration of the first day of spring (this year March 20), a New Year, a New Day! It is celebrated by many nations and hundreds of millions of people all over the world!
For this Naw-Rúz, I am presenting morasa polo (jeweled rice). This rice is called morasa because of the elaborate colorful decorations made on the top of polo/Persian style rice. When the same garnished ingredients are all mixed with polo, it is called javaher polo (another name meaning jeweled rice). If all the sweetened garnish ingredients are steamed in layers with the rice and when being served, sprinkled with slivered pistachios and almonds, it is called shirin polo (sweet rice). In other words, depending on how it is served, the dish is referred to by a different name.
Morasa, javaher or shirin polo are rice dishes associated with auspicious events, especially weddings. In the old days, when cooks were ready to dish out the ‘sweet rice’, bride and groom were called to stand by when the lid of the pot was opened, so the sweetness that escapes the pot would be caught by them to bring sweetness to their lives. And, of course, when it is served in Naw-Ruz, to have sweetness throughout the year.
Morasa, Javaher, Shirin Polo • مرصع - جواهر- شیرین پلو • Persian Jeweled Rice
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
• 450 g/ 2¼ cups basmati rice, cooked Persian style, recipe > here
Tortilla/lavash tah-dig is recommended, to retrieve more loose rice and avoid rice tah-dig.
If rice tah-dig is preferred, cook 540 g/ 3 cups basmati rice.
• 1/16 tsp ground saffron, dissolved in 1½ Tbsp hot water
A
• 35 g/ ½ cup/ 1 orange, washed, rind peeled thinly without pith, julienned
• 100 g/ ½ cup granulated sugar
• water
• pinch salt
• 150 g/ 2 medium carrots, peeled, julienned
B
• 1½ Tbsp vegetable oil
• 100 g/ 1 small onion, diced small
• 60 g/ 6 Tbsp raisins (I used small golden), soaked in water for 10 minutes and drained
C
• 1 Tbsp unsalted butter -or- vegetable oil
• 4 Tbsp zereshk/barberries, soaked in water for 30 minutes and rinsed (dried cranberries may be used and skip the sugar)
• 1 Tbsp granulated sugar
• 20 g/ 2½ Tbsp pistachios, slivered
• 30 g/ 4 Tbsp almonds, peeled, unsalted, dry toasted, slivered
DIRECTIONS
◊ Cook the Persian polo/rice. While the polo/rice is steaming, prepare garnish A, B and C.
◊ A: In a medium sized, non-stick saucepan, add julienned orange peels, cover with plenty of water and bring to a boil. Drain and repeat the process. Try a strip, and if it is still bitter, repeat the process one more time. Return orange peel to the saucepan. Add sugar, salt, and 1 cup of water and bring to a boil. Lower the heat to medium and cook for 5 minutes. Add carrots, stir and cook for 3 minutes or until cooked, but not soft. Drain and set aside.
◊ B: Rinse saucepan used for A with hot water, add oil and heat on medium. Add diced onion and caramelize. Add drained raisins and sautée for 2 minutes. Transfer to a small bowl and set aside.
◊ C: Rinse saucepan used for B with hot water. Place on medium heat. Add and heat butter (or vegetable oil), add drained zereshk/barberries and sugar, sautée for 1 minute after sugar is dissolved and set aside.
◊ When polo/rice is ready, scoop 2 cups cooked rice from the top into a medium sized heat-proof bowl. Dish out remaining rice into a serving platter and smooth the top. Add saffron water to the rice in the bowl and mix well.
◊ Using A, B, C, saffron rice, pistachios and almonds, decorate the top of the rice as desired and serve.
◊ Jeweled rice goes perfectly with roasted or kabab’ed chicken or meat of choice.
~ Noushe jan • نوش جان ~
When all ingredients are mixed with rice, either during steaming of rice or after plain rice is dished out, it can be called javaher/jeweled or shirin/sweet polo/rice.
Morasa Polo
Javaher Polo -or- Shirin Polo
¯˜”*° • ♥ • °*”˜¯
Persian Food Bloggers’ Naw-Rúz Recipe Round-up
Spring is almost here… Happy Naw-Rúz !
نوروزتان مبارک
¯˜”*° • ♥ • °*”˜¯
This is my absolute favorite polo yummy! Wish I had a big plate of it right now. Beautiful mouth-watering photos Fae!
Oh yes, morasa polo is so desirable and so, so delicious! 😛
If we ever meet one day, could you make me this?! Or just any of your fabulous dishes (I can’t even begin to decide which one I like best!!!) Persian rice dishes are the best. Love, Sharon
Hello Sweet Sharon ?, If we ever meet (which I know we will) I will cook whatever your heart desires. Love xxx Fae.
Whether mixed or unmixed, that is one beautiful platter of rice, Fae. It’s easy to see why it would be served on a holiday. What a sight to see so many of the dishes in the round-up presented on one table. Wonderful!
Thank you very much, John! I’m glad you like the dishes. Round-up collaborations are fun.
We had a wonderful New Year and enjoyed lots of traditional foods with friends and family. 🙂
Happy New Year, Nawruz Fae. I love your beautiful jeweled rice it’s gorgeous and clicked on some of the amazing dishes that others brought to the celebration. Wow, I love Persian food so much it’s my favorite and each dish has me so hungry.
Thank you, Suzanne. We have been celebrating the New Year for 4 days now, and it is continuing for another 8 days. 😀 ))) I’m glad you liked the recipes. I will be posting more Persian dishes after a couple of recipes I have in a queue. Some you may know already, and hopefully some that are new for you. 🙂
Happy first day of Spring, Fae! Your dish looks stunning! A feast for the eyes and – I’m sure – for the palate too! Looks amazing!
Hello Sweet Francesca, Thank you very much for the lovely comment. We are still celebrating our New Year and for 8 more days! 😀 )))
That first photo looks like a delicious rainbow, Fae! 😛 Wonderful ingredients!
Thank you, Nancy. Someday, I would like to decorate the rice elaborately. This strip style is quick and easy. 😀 )))
This dish could be a painting to hang on the kitchen wall.. it looks wonderful and delicious. Love the idea of the candied orange zest along with saffron rice… I am pretty sure the orange brings an amazing flavour to all other ingredients!
Thank you, Margherita. Yes, the orange rind does bring an amazing aroma and flavor to the whole dish. Some steam the rice with just the candied orange and no other ingredients and call it shirin polo/sweet rice. It always is a favorite. 🙂
Aw Fae … this is wonderful, truly wonderful. Thank you for injecting such graciousness and sensibility among your ingredients … there is an elegance to your style of cooking and writing that is like a breath of fresh air for all of us. Happy Spring to you too!
Hello, Hello, Darling Jo! Thank you so~ very much! I like to present ‘nice’ to my readers, as nice as I am able to. And then, a friend like you compliments. Its make me happy and makes it a well worth the effort. ❤
Happy Spring to you too! 🙂
I can see why this dish is called jeweled rice, it is so pretty. Your recipes and the stories behind them as always so interesting. It is always a pleasure to stop by and see what you have been cooking.
Oh Karen, Coming from you, I am so happy that you like what you see. Thank you very much for your kind comment and you made my day! 🙂
Such a pretty dish! And every year I enjoy your round up for new year 🙂
Happy Naw-Ruz! xxx
Thank you, Sweet Elaine! I enjoy these round-ups too. Every time I am surprised by dishes/recipes I had never heard before. Different parts of Iran have their own distinct style of cooking and recipes, which are very intriguing to me. Happy First Day of Spring! 🙂
This polo is so beautiful. I’ve been saying for so long that I would try it. I want to take a week to try to master so many of your rice recipes. It truly is an art form. This is so beautiful but also so tasty. Be well dear Fae.
Yes, dear Amanda, Jeweled rice is so colorful, and tasteful! Give it a try for an auspicious day, such as Valentines Day and surprise your loved ones. You can start by saving the orange rinds… julienne and let them dry for a day, put them in a sandwich bag and store in the freezer. Thank you for the nice comments. 🙂
This has to be the prettiest and most colorful rice I have ever seen Fae. Love all of the ingredients, your pictures and presentation 🙂
Thank you very much, Judi. It really is beautiful. When cooked garnish ingredients are prepared, some add a little rosewater too. When steamed with the rice in layers, you can imagine the aroma that the steam brings out. 🙂
Sure looks festive, Fae.
Thank you, Stefan! This rice dish goes well with all the sou vide meat dishes you make! 🙂
What a lovely post, Fae! And I am so happy to find out about the Persian Food Bloggers’ Round-up, as I really enjoy making Persian food!
Thank you very much, Julianna! I am so glad that you appreciate our efforts. If you check my ‘RECIPES & ETC‘ page, toward the end of the page ‘PERSIAN CULTURE’, you will see link to all the past collaborations with all kinds of recipes. 🙂
This looks and sounds delicious. Happy Nowruz, Fae! 🙂
Thank you, Linda. It is a favorite of all! Happy Spring and Nowruz to you too! ❤
Love the fresh and delightful colors!
Thank you, Chris. It is a rice dish with bursts of flavor and texture. 🙂
Happy Nowruz Fae! Beautiful post, sweet rice with sweet wishes from a very talented and sweet lady. Thank you..
Thank you, thank you, my loyal friend. ❤ I have a feeling, this is an extra sweet year for your family, especially in August time frame. Definitely shirin polo a must at the festive table. 😉 Happy Nowruz to you and yours! 🙂
The pictures of your javaher polo are so festive Fae jan 🙂 and of course so fitting! 🙂 Thanks for sharing and have a wonderful Norooz (with all its different spellings) <3
Thank you, Afsaneh jan. It really brings so much happiness to the table. Happy Nowruz 🙂 to you too! ❤
Beautiful! Happy Naw-Ruz <3 It is my favorite holiday!
It really is a fun time at the most beautiful time of the year. ❤
What a beautiful dish, Fae! So festive and colorful!
Yes, dear Nancy. Its name is beautiful too. 😀 )))
Beautiful colors. Thanks for sharing this beautiful recipe & Happy Norooz. :*
Thank you, Mahroo jan! We all put extra effort when it is for auspicious festivities. 😀 Happy Nowruz to you too! ❤
I made so many recipes from your roundup last year, and none disappointed. It looks as if I have my work cut out for me this year too!
Oh, Hilda, Persian Food Bloggers will be so happy to read your comment. Thank you very much! ❤