What is Iran rice with dried fruit and nuts?

Iranian rice with dried fruit and nuts, often called jeweled rice or shirin polo, is a festive dish made with fragrant basmati rice, dried fruits like raisins and cherries, and nuts such as almonds or pistachios. It’s closely related to Persian chicken and rice with dried fruit, though often served with saffron-infused meats or as a celebratory side on its own.

What goes with Persian chicken?

Persian chicken and rice with dried fruit pairs well with sides like cucumber-yogurt salad, Persian flatbread, or even roasted vegetables. Lighter fare like a tangy herb salad or Persian noodle soup makes a great first course before serving this hearty dish.

Can I eat dry fruits with rice?

Absolutely. Adding dried fruit to rice is common in many Persian and Middle Eastern dishes. In Persian chicken and rice with dried fruit, the natural sweetness of raisins and cherries enhances the warm spices, offering a balanced bite with every spoonful.

What berries are used in Persian rice?

While barberries are traditional in many Persian rice dishes, Persian chicken and rice with dried fruit commonly includes more accessible ingredients like dried cherries, cranberries, and golden raisins. These berries add vibrant color and a tangy-sweet flavor to the dish.

Persian Chicken and Rice With Dried Fruit

Name: Persian Chicken and Rice With Dried Fruit
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Persian
Ingredients: 1 pinch saffron threads, crumbled; ⅓ cup boiling water; 2 onions, thinly sliced; 4 garlic cloves, smashed; 2 pounds bone-in, skin-on chicken thighs; 1 tsp ground cinnamon; ½ tsp ground turmeric; ½ tsp ground cardamom; Kosher salt and black pepper; 2 cups basmati rice, rinsed; ⅓ cup dried cherries or cranberries; ⅓ cup golden raisins; ½ tsp orange zest; ¼ cup vegetable oil; ¼ cup toasted almonds (optional)

Ingredients

Scale

1 pinch saffron threads, crumbled

⅓ cup boiling water

2 onions, thinly sliced

4 garlic cloves, smashed

2 pounds bone-in, skin-on chicken thighs

1 tsp ground cinnamon

½ tsp ground turmeric

½ tsp ground cardamom

Kosher salt and black pepper

2 cups basmati rice, rinsed

⅓ cup dried cherries or cranberries

⅓ cup golden raisins

½ tsp orange zest

¼ cup vegetable oil

¼ cup toasted almonds (optional)

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Instructions

1. Stir saffron into boiling water and set aside.

2. Layer onions and garlic in a pan. Add chicken, spices, and ½ cup water. Cover and simmer for 45 minutes.

3. Remove chicken and shred into large pieces. Reserve onions and garlic.

4. Parboil rice for 5–7 minutes. Drain and cool.

5. Mix two-thirds of rice with dried fruit, orange zest, onions, garlic, and ½ tsp salt.

6. In clean saucepan, heat oil. Layer bottom with plain rice, then chicken, then rice-fruit mix. Repeat layers.

7. Poke holes into rice. Drizzle saffron water over top.

8. Cover and cook on low for 35 minutes. Rest 10 minutes before serving.

9. Serve rice, chicken, and tahdig in a wide bowl. Top with almonds if desired.

Notes

For deeper flavor, marinate chicken in spices overnight.

Use a nonstick or enameled pot to make tahdig easier to remove.

Can be stored in the fridge for up to 4 days.

Author: EmilyFrost
Prep Time: 20 minutes
Cook Time: 90 minutes
Category: Dinner
Method: Stovetop
Cuisine: Persian
Diet: Halal

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 8g
Sodium: 410mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 64g
Fiber: 2g
Protein: 29g
Cholesterol: 95mg