Project Description

Persian Jewelled Rice is an Iranian celebratory dish once reserved for special occasions like weddings, it is a colourful and intriguingly tasty dish and a fabulous addition to your BBQ and outdoor cooking repertoire!

The addition of Roast Chicken, in this case Chermoula marinated Chicken, will see it become a comfort food favourite and a spectacular BBQ banquet star!


1 cup flat leaf parsley

1 cup coriander (cilantro)

3 cloves peeled garlic

½ cayenne chilli

Neutral oil like peanut or grape seed


Put the parsley, coriander, garlic and chilli in a blender and pulse till it forms a paste

Loosen the paste by adding a couple of tablespoons of oil and a little water if needed

Coat the chicken and let marinate for a few hours

Persian Jewelled Rice  (Javaher polow)

1.5-2 cups best-quality Basmati rice

2-3 Orange slices

Cinnamon quill

1 Tablespoon Rose Petals

¼ teaspoon saffron threads

½ teaspoon  ground cardamom

½ teaspoon  ground allspice

½ teaspoon  ground cumin

½ teaspoon ground turmeric

½ teaspoon salt

½ teaspoon  ground black pepper

⅓ cup blanched slivered almonds

⅓ cup roughly chopped pistachios.

⅓ cup goji berries or dried barberries if you cannot find either, use dried cranberries


⅓ cup chopped dried apricots


⅓ cup golden raisins or currants


Combine all the dry ingredients in a cast iron pan

Add water or chicken stock (20% more than the volume of rice)

Add marinated chicken

Cook uncovered at 180C for 1 hour 15 minutes in your BBQ or Oven

Serve with some minted yogurt and a cucumber salad if you are keen.

Persian Rice
Persian Rice