The King of all Persian dishes, the Persian Jewelled Rice or Morasa Polo bedazzles the eye with twinkles of red, green, orange and gold. Morasa means jewels.
- 500g (1.1lb) Basmati rice, rinsed well
- 2 Tbsp salt
- 2 Tbsp liquid saffron
- 3 Tbsp ghee or butter
- 2 Tbsp olive oil
- 1 medium onion, sliced
- 1 medium carrot julienned
- 2 tsp sugar
- peel of 1 orange, pith removed in thin slithers
- 30g (1 oz) dried barberries, soaked in warm water for 10 minutes, then squeezed dry
- 30g (1 oz) raisins, soaked in warm water for 10 minutes, then squeezed dry
- 30g (1 oz) toasted almond flakes (see handy hints above)
- 30g (1 oz) pistachios, chopped coarsely
- 2 tsp advieh for polo
- 1 Tbsp melted butter or ghee
- 1 tsp rose water
- 2 Tbsp pomegranate seeds (optional)
- Fill a large heavy based saucepan with water, bring it to boil and add the rice. Bring it back to boil and cook for 3-5 minutes. If you’ve soaked your rice, check it after 3 minutes, get a grain and bite it, it should be soft on the outside and just resistant on the inside, not raw solid but almost cooked solid. If you’ve not soaked your rice, this stage will be around the 5 minute mark but every rice is different.
- Drain the rice and set aside.
- Dry the saucepan and add 1 tbsp of olive oil, still on medium heat and sauté the onions for about 5 minutes. Set aside on a plate.
- Add the second tbsp of olive oil and sauté the carrots for 2 minutes, then add 1 tsp of sugar, stir thoroughly and continue cooking for another minute. Remove and set aside.
- If not using store bought orange peel, bring a small saucepan of water to boil with a tsp of added sugar. Add the orange peel in, simmer for 5 minutes. Drain, and set aside.
- Time to cook the rice. Wipe the earlier saucepan dry and place on medium heat. Add 2 tbsp of ghee and 1 tbsp of saffron and swirl it around in your saucepan for a few seconds.
- Add 2-3 ladles of the rice and flatten. If this is your first time, and you’re not so sure or not so fast, lower the heat while you layer up the rice & ingredients, to stop the tahdig from burning. We will keep aside a small amount of every ingredient for garnishing, about 1 heaped tbsp.
- Cook the tahdig for about a minute, then add a third of your rice, gently, with a spatula, spreading it out.
- Next, sprinkle half of every other ingredient on the list, apart from the garnish, remembering to leave out a tbsp of everything for later.
- Follow again by the next third of the rice, then second half of the other ingredients (not the garnish) and finish off with the final third portion of the rice.
- Using your ladle/spatula, bring the top rice layer to the middle, forming a conical shape. The reason for this is that traditional chelow pots were conical, giving you a wide base for your tahdig. Also given the long cooking time, whatever rice that touches the saucepan is going to crisp up slightly. So you want as much of the rice away from the edges as possible.
- Using the other end of your ladle, poke some holes into the rice, these are the steam “vents”, to allow the steam to come through.
- Wrap the saucepan lid up with the towel and place on the saucepan, ensuring it’s a tight fit. The towel is there to absorb any excess moisture, preventing soggy rice. Make sure your tea towel is nowhere near the flame!
- Cook on that same medium heat for 5 minutes. This should be enough time for the steam to build up. My mum used to wet her fingers and touch the side of the saucepan and if it “sizzled” that meant there was enough steam.
- At this stage, lower the heat right down and let the rice steam away for 30 minutes, giving you a rich golden tahdig, as in the picture on this page. Cook it for 45 minutes for a darker and crunchier tahdig.
- At the end of the cooking time, take it off the heat, let rest for 5 minutes.
- Dish up the polow onto a serving platter and scatter all the leftover ingredients all over the rice.
- Mix the melted butter or ghee with the rose water and sprinkle all over the rice and garnish. Finish up with the pomegranate seeds.
- Dish the tahdig up in a separate plate and break it up for the diners to help themselves to.
- Cuisine: Persian