Javahar Polo (jeweled rice in Farsi), also known as Morasa Polo, is truly the ultimate rice dish that is often served at Persian New Year celebrations or at weddings. But you certainly don’t need to wait for spring equinox or a marriage proposal to treat yourself to this gem (all puns intended!) of a dish.
Persian food is a complex balance of abundance, color, flavor, design and presentation. No other dish matches the sophistication and elegance of this dish and the care given to its presentation. The sparkling ruby color of the barberries is enhanced with glistening, exquisite saffron. Accompanied by emerald green Iranian pistachios, sweet and tenderized carrots and caramelized orange peel, this dish is truly a visual and gastronomic feast.
Welcome to the world of herbs! Herbs play a significant role in Persian cuisine, whether they are served fresh as an appetizer with bread and cheese or cooked into Kuku or Khoresht.
Herbs are integrated into Persian dishes not only to brighten up the colors and bring a brilliant herbal taste, but also to create luscious and earthy sauces. Ghormeh sabzi, Saak, and Khoresht-e Karafs are good examples.
This is Zereshk Polo, a distinguished Persian dish.
The popular Zereshk Polo features many of the elements of Persian cooking. Barberries, which are quite tart and bright in color, are layered within the fluffy Basmati rice and served with succulent chicken, or if you prefer with lamb or beef .
You thought only your grandmother made the best meatloaf? Well, who knew, Persians make meatloaf too and they are not shy about stuffing lots of flavors into them. The main component that remains consistent is the signature Persian flavor profile; a touch of sweet that is balanced with sour and the refreshing company of fresh herbs.
Disclaimer: my grandmother did not make us meatloaves!
I have had several appetizing and delicious Indian chicken dishes that either marinate or cook the chicken in a yogurt sauce. But until recently I hadn’t tried this traditional chicken dish with Persian techniques, ingredients, and spices.
What are these bright red, tart, sharp, tangy, mouth puckering berries? Well – they’re Iran’s very own barberries!
This stew showcases the prized barberries, which are sweetened with grape molasses and paired with lamb that is cooked in a seasoned tomato sauce until the meat falls off the bone. To make this more of a visual feast, it is then topped with lightly sauteed slivered almonds and pistachios and rose petals.
Here is another dish in the Kuku series. But this Kuku is quite special, as it highlights a vegetable that has been called the potato of Iran: none other than eggplant. Eggplant is such a unique vegetable, and – as my beloved cooking teacher would say – eggplant is a prima donna ingredient, and I could not agree more!
On February 23rd, 2019 I threw a dinner party and invited a few of my very close and dear friends who are self-proclaimed “The Caspian Chef taste testers” and I wanted to offer them a variety of fun and unique Persian food that I was fairly certain they had not had been familiar with.
I was also quite aware that I myself had not had this dish for 38 years. THIRTY-EIGHT YEARS! Ah…the first bite, the familiar taste of home, the playful texture of the fish roe, the tanginess of the barberries, the fragrant and familiar aroma of the herbs were a complete flashback to being a 15-year-old boy and remembering my mom preparing this dish at one of her dinner parties.