Shirin Polo / Javaher Polo

Ingredients

• •2 cups basmati rice
• •1/4 cup slivered almonds
• •1/4 cup pistachios
• •1/4 cup barberries
• •1/3 cup chopped dried apricots or golden raisins
• •2 tablespoons candied or blanched orange zest, finely sliced
• •1/4 teaspoon saffron threads, bloomed in hot water
• •2 tablespoons sugar
• •3 tablespoons oil
• •1 1/2 teaspoons kosher salt

Instructions

1. 1

   Parboil the rice in salted water until partly cooked, then drain.

2. 2

   In a skillet, warm the oil and sauté the nuts, barberries, dried fruit, orange zest, and sugar just until fragrant.

3. 3

   Mix the saffron with a few spoonfuls of rice to color it brightly.

4. 4

   Layer the rice in a pot with the fruit-and-nut mixture, finishing with the saffron rice on top.

5. 5

   Cover tightly and steam over low heat until the rice is fluffy and perfumed, about 30 minutes.

6. 6

   Gently mound onto a platter so the colorful 'jewels' remain visible.