Morasa Polow (Jeweled Rice)

Soak rice in warm water for an hour. Fry the chicken pieces in onion and spices until color changes. Fry the washed barberries and raisins over medium heat for a few minutes and add a teaspoon of sugar to the barberries while frying. Then slice the orange peels and boil them for a few minutes and drain and repeat this process 3-4 times and then boil them with a few spoons of sugar for a few minutes to sweeten the orange peel and drain for the last time. Meanwhile, cook the rice in the boiling water and add some oil and salt and drain the rice after 15 minutes. Add half of the cooked rice to the pot and cover it with the fried chicken pieces and then add the rest of the rice and then pour a cup of dissolved saffron on the rice. Let it cook for another 30 minutes and then design the cooked rice and chicken with orange peel, almond and pistachio pieces, barberries, cooked sour cherries, and cooked tiny carrots and then serve your tasty and aromatic Morasa Polo

The sweet festive dish of Persian tradition is often served at weddings to bring sweetness to the wedded couple. Morasa Polow is the king of all Persian dishes is also known as “Javaher Polow” which is translated to Jeweled Rice.

Every element represents a desirable jewel; barberries represents rubies and pistachios for emeralds. This is one few sweet-and-savory Persian dishes and is made of loads of nuts and dried fruits, namely pistachios, almonds, candied orange peel, barberries, carrots and saffron. It’s cooked with a little sugar to balance the sourness of the barberries. It is basically served with chicken cooked with saffron.