How To Make Persian Javaher Polo (Jewelled Rice)
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- čas přidán 21. 02. 2019
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How To Make Persian Javaher Polo
3 cups basmati rice, washed and soaked in cold water (30 minutes(
1/2 cup barberries (zereshk), soaked in cold water
2 oranges, peeled skin, boiled for 3-5 minutes
1/2 brown onion, thinly sliced
2 tbsp oil
1/2 cup shredded carrot
1/2 cup raisins
1/2 chopped apricots
1/2 cup slivered almons
1/2 cup chopped pistachios
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cardamom
1/4 tsp ground cumin
1 tsp salt
2-3 tbsp sugar
1 tbsp butter
2 tbsp saffron water
2 tbsp salt (for boiling rice)
2 tbsp oil
2 tbsp butter
1 tbsp saffron water - Jak na to + styl
Henry, your Javaher polo is the best recipe I have every know, I have made it twice and I myself am in an awe. Wonderfully in order.
Thank you
Love this recipe and love the Orange Peel idea. Need to try that. Thanks so much.
A great taste experience, I ❤it. In the beginning, I thought it will be too sweet, but not at all, phantastic taste without anythong tastes to strong. Thank you so much for sharing the recipe.
I have done this recipe last week it was awesome ✌️Thanks for this perfect dish ☪️☪️☪️🙏🙏🙏
So many helpful tips! It used to take Forever for me to make a semi decent tahdig. Thank you!!
Beautiful . Masha Allah
Jewel Pilaf.
Very Interesting! I will try this Thank you, Henry
You are amazing thank you for your videos!!!!!!!!!!
I made this rice today and I have to say it was absolutely amazingly delicious 😋
Thank you for sharing 🙏❣️
looks absolutely fantastic!
I followed your recipe step by step ... it turned out very delicious and beautiful plate .. thank you
Oh yum - your vegetarian recipes are outstanding Henry. Totally new and different flavour combos - thanks for showing us this 🤗 😎
That’s look so delicious and loaded with a lot of flavors
I’m so make it this week
Thanks a lot for the recipe! I have made it for New Year party and it was definitely a hit!
A master with the blade Henry, this was an absolute treat. Johnny must drive down the M1 to spend a couple of days in Sydney to work his way through your restaurant menus!
I'm very bored with rice but this is too nice. I could eat this everyday. Thanks for the video mate, fantastic.
I would liked to have seen the “bottom of the rice”, the tahdig. In any case, it’s a great recipe I am going to try soon.
Thank you for the delicious recipes. Am going to prepare this for my family. Do show us how to make saffron oil. Be blessed.
Really good recipe henry:)
This looks delicious.😋😊💕
Thanks, I got it, I will find and make it
Tested and approved today it’s awesome and tasty ✌️✌️✌️☪️☪️☪️ Choukrane bezef khouya ☪️☪️☪️🌹
Thanks for sharing this recipe, Persian rice dishes are the best, maybe you can share the recipe for the rice with green beans. :)
Looks the goods mate
Wow, taking an old , worn out staple (rice) and turning it into a rock star !
Nice👍 I will try. What that small red berry u added in the last? Cranberry?
Nice food guys so yamm
That looks really good 👍👍but I make the best Afghan rice.
Yummmmy❤
It loooooooks yummmmyyy 😋😋😋😋😋
Just a pity you are not based in Melbourne, would have loved to try your food!
my name is Javaher so this is kind of odd actually. In my country this dish is known as kabuli pilav and its absolutely delicious!
Thanks very much for liking my comment Henry! 😊
Thanks very much for liking my comment Henry! 😊
How much does your knife cost? You seem to cut and chop effortlessly in all your videos.
Se ve apetecible
Barberries? What could replace them if you can't buy them?
❤
Hi Henry thanks for showing this recipe you do Armenian dishes also ?
Спас Янков I do! I try to do different cultures so everyone can see the similarities
What sort of knife do you prefer, and how often do you sharpen your knives?
Rock Snot don’t spend fortune on knives like me ,was just waste of money
Kmart got $5 full stainless steel big knives extremely sharp cheapest and best knives I ever had just be careful they are very sharp. Cheers
Personally I use a shun knife, mainly because I cut kgs of meat per day! However, I’ve also used global and zwillings in the past which I was very happy with. I sharpen with a rod everytime I use it, I professionally sharpen them all once per month
@@HenrysHowTos Thanks for getting back to me. You make the knife work look so effortless.
@@PaloSoldierofAllah I'd like a couple of good knives for boning and chopping. That's all.
0@@HenrysHowTos Wow, you don't go cheap.
👍👍
👍👌
After watching your videos, , I just want to go to a Persian restaurant because I don’t know how to cook and I don’t have that much space to do it.
Where do I find wild berries? Do they have a name?
Can I omit the sugar?
How many servings does this recipe make? Can I just double the amounts if I need to larger dinner party?
It’s enough for about 3-4 people. But yes you can double as required
Can I use asian rice?
Similar to kabuli pulao
I want to know why he didn't make the crunchy "tadig"?
Aliiii bod
See I always thought this was a Pakistani/Indian dish known as pilau rice pronounced some what the same as polo. Hmm 🤔
are you a bilingual? if you don't mind me asking
hamed rahmani I can speak fluent in Armenian, very very basic persian, and just basic words in Italian
Where is the crust❓⁉️😋😋
rmny159 I didn’t show the crust for this, just because I wanted the fillings inside the rice to be the showcase :)
Henrys HowTos i love what you do always .. thank you 👍🏻
This was all ruined because I added '"cumin powder" as you asked, instead of caraway seeds (zeereh)--and even that being optiona due to its strong flavor and smell. Cumin (always Indian) ruined the whole thing, making it smell and taste like a cheap Indian street food. uggghhhh... had to throw away the whole thing. NEVER ask cumin powder for any Persian food, unless you want to ruin it. Pricy Dutch caraway (zeereh, and just a dusting) and nutmeg, cardamum and cinamum are what you mean, not the cheap Indian cumin (that is what it is in America) from the streets of Calcutta.