Perzische juwelenrijst naar recept van Candice Walker van haar blog Propotional Plate


  • 2 cups basmati rice
  • 2 pinches saffron steeped in 2 tablespoons of hot water
  • 1 orange
  • cup sugar plus 1 tablespoon
  • 2 carrots ⅓ cup, julienne
  • ½ cup oil 3 tablespoons for the onion, 3 tablespoons for the rice, 1 tablespoon for the dried fruit
  • 1 onion cut in half and thinly sliced
  • cup golden raisins washed in cold water and drained
  • cup barberries* washed in cold water and drained
  • cup currants
  • cup pistachios
  • cup almonds** slivered
  • 1.5 teaspoon Persian 7 spice or ¼ cardamom ½ cumin ¼ rose petals ¼ cinnamon ¼ black pepper


  • Soak the almonds and pistachios for 10 minutes. Drain and set aside. Peel the almonds if using whole almonds before slicing.
  • Next, heat 3 tablespoons of oil over medium heat. Add in the onion and cook until it is light golden brown in color, rather than just lightly cooked. This can take up to 20 minutes. Remove from the heat and set the onion aside.
  • Heat 2 tablespoons of oil over medium to medium-low heat. Add the barberries, currants, and golden raisins. Cook for 2 mins, add 1 teaspoon of sugar, and continue cooking for 1-2 minutes until soft and plump. Remove from heat and add to the bowl of onions.
  • Remove the white part of the orange peel and julienne or thinly slice the orange peels. Add them to a saucepan with water, bring to boil, boil for 2 minutes, drain, add more water, bring to boil, etc 3 more times. This removes the bitterness of the peel.
  • Add the drained orange peel, carrots, 1 cup of water, and ⅓ cup of sugar in a saucepan. Bring to a boil, lower to a simmer and simmer for 15 minutes. Drain and add to the bowl with the onions and dried fruit.
  • Bring about ⅔ a pot water of water to boil. Add 3 tablespoon salt. In the meantime, wash rice 3 times with lukewarm water. Add the rice to the boiling water and gently stir. Bring it back to a boil, then remove the lid to keep from overflowing. When al dente, strain. Do not overcook! If salty, rinse with cold water. Shake colander to remove as much water as possible.
  • Add 3 tablespoon of oil to the rice pot and add half of your rice. Gently mix and fluff with a fork. Then add in half of the other ingredients and half of the spices. I don't usually mix the second half. Pour the ground and steeped saffron over rice. Cover and cook over low heat for about 30 minutes***.
  • Serve and enjoy... Noush-e-jan!



* If you cannot find barberries, you can substitute by leaving out the 1 tablespoon of sugar and using dried cranberries.

** Soaking the almonds helps to soften them up to help you remove the peel. You can also buy slivered almonds, instead.

Keep your eye on the barberries when cooking them, they can burn easily.

For full in depth instructions on preparing the rice, see my recipe for Persian Steamed Basmati Rice.

*** When steaming rice, we tie a kitchen towel around the lid to help absorb the excess moisture. This can be unsafe if you don't have experience because the towel can come undone and catch fire. Please only use the kitchen towel method if you will be keeping an eye on the pot.

You can also just cook the rice and garnish the top in rows or a design with the dried fruit, nuts, and carrots. I prefer cooking/steaming them together so all the flavors meld together.

Note: I have an entire post dedicated to Persian pantry items and the brands I use if you need some help.


Calories: 633kcal | Carbohydrates: 91g | Protein: 9g | Fat: 27g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Sodium: 20mg | Potassium: 463mg | Fiber: 5g | Sugar: 26g | Vitamin A: 3482IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 2mg