Morasa Polo
Morasa polo (jewelled rice) is Iran's most festive dish, served at weddings, Nowruz (Persian New Year) and the most important celebrations. The word morasa means encrusted with jewels.
Iran's jewelled rice — basmati rice cooked with saffron, scattered with gems of dried barberries, orange peel, pistachios, almonds and pomegranate seeds. The most celebratory dish in Persian cuisine.
Ingredients
Method
Parboil soaked rice in heavily salted water 7 minutes. Drain.
Blanch orange peel strips in boiling water twice to remove bitterness.
Fry barberries in butter with a pinch of sugar for 2 minutes.
Fry orange peel with sugar until slightly caramelised.
Melt butter in a pot. Add rice. Drizzle saffron water over.
Cover with tea towel under lid. Cook on lowest heat 30-35 minutes.
Arrange rice on platter. Scatter barberries, orange peel, nuts and pomegranate seeds artfully over the top.
Each topping must be prepared separately to preserve its distinct colour and flavour — mixing them all together first dulls the jewel-like effect.
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