Persian jeweled rice with saffron, almonds, pistachios, orange peel, carrots, raisins, and barberries.
35 min prep 45 min cook
Keeps the screen on · step-by-step guide · built-in timer
Soak the rice in salted water for 20 minutes, then drain.
Cut the orange peel into thin strips, boil for 2 minutes, and drain the bitter water.
Toss the almonds, pistachios, raisins, barberries, carrots, and orange peel with half of the butter for 5 minutes.
Boil the rice in plenty of water for 6 minutes so it stays firm, then drain.
Butter the pot, layer in the rice, and drizzle with saffron water.
Steam the rice over low heat for 28 minutes.
Spoon the jeweled fruit and nut mixture over the rice and serve hot.
💡 Tip: Do not burn the barberries over high heat; they darken very quickly and give the rice an unwanted bitterness.
🍽️ Serving suggestion: Serve morasa polo on a wide platter with the colors kept on top, and pair it with a yogurt salad.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~470
kcal calories
9
g protein
76
g carbs
16
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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