Shirin Polo is Persian rice dressed up for a celebration. Fluffy basmati rice is topped with sweet, fragrant bitter orange peel, golden carrots, nuts and saffron rice, creating a colourful dish with a lovely mix of textures and flavours.
The name translates to sweet rice, and it is easy to see why this Persian favourite stands out on a table. The citrus brings fragrance, the carrots add sweetness, and the pistachios and almonds provide a little crunch. Serve it for a special meal or alongside your favourite Persian-inspired dishes.
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Recipe Snapshot
- Cuisine: Persian / Iranian
- Course: Side dish
- Serves: 4
- Prep time: 20 minutes
- Cooking time: 1 hour
- Soaking time: 12-24 hours, started the day before
- Total active time: Approximately 1 hour 20 minutes, plus soaking
Why You'll Love This Recipe
A beautiful centrepiece The white and saffron-yellow rice, candied orange peel, carrots and nuts make this dish look as good as it tastes.
Fragrant rather than overly sweet The sugar softens the bitterness of the orange peel, while the rice and savoury toppings balance the sweetness.
A lovely mix of textures Fluffy rice, tender carrots, chewy citrus peel and crunchy nuts make every forkful a little different.
Worth making for a special meal Shirin Polo looks impressive on the table, but the preparation is straightforward once you break it into stages.
What Is Shirin Polo?
Shirin Polo, also known as Persian jewelled rice, is an Iranian rice dish made with basmati rice and colourful sweet and savoury toppings. Recipes vary, but candied citrus peel, carrots, nuts and saffron are commonly associated with this celebratory style of rice.
The word shirin means sweet in Persian. The sweetness here comes from the orange peel and carrots rather than from turning the rice itself into a dessert.
You may also come across the name Javaher Polo, often translated as jewelled rice. Both names are associated with richly garnished Persian rice dishes, although the exact ingredients and preparation can vary between recipes and families.
Recipe Source and Inspiration
This Shirin Polo recipe was inspired by the work of Najmieh Batmanglij, the Iranian-American chef and acclaimed cookbook author known for documenting and sharing Persian cooking and culinary traditions. Her books, including Cooking in Iran: Regional Recipes & Kitchen Secrets, are valuable resources for anyone interested in exploring Iranian cuisine.
This is my adapted version of Shirin Polo from both Najmieh Batmanglij and Chef Hami Sharafi, with the ingredients and method set out for home cooks.
Ingredients and Why They Matter
Basmati rice - Long-grain basmati is ideal for a fluffy result, with grains that stay distinct rather than clumping together. I use Tilda Pure Basmati Rice, but another good-quality basmati will work.
Dried bitter orange peel - This gives Shirin Polo its distinctive citrus fragrance. Soaking helps reduce the bitterness, so don't skip this step.
Carrots - Cut them into thin matchsticks so they cook quickly and sit neatly among the rice grains.
Pistachios and almonds - Slivered nuts add crunch and colour. Unsalted pistachios are best so you can control the seasoning.
Vegetable oil and butter - The oil is used to steam the rice, while the butter and additional oil help the carrots caramelise.
Sugar - This is used to make the syrup for the orange peel. The amount helps balance the peel's natural bitterness.
Saffron powder - This gives a portion of the rice its characteristic golden colour and delicate fragrance.
Ice cubes - These are included in the ingredient list for preparing the saffron. Use them with a small amount of hot water to help release the saffron's colour and aroma.
Salt - The rice water is heavily salted because the grains are rinsed after parboiling. You can adjust the final seasoning to taste.
Fried onions - These add a savoury, crisp finish that balances the sweeter toppings.
How to Make Shirin Polo
The Day Before: Soak the Orange Peel
Soak the peel - Place the dried bitter orange peel in a bowl and cover with cool water. Leave it to soak for 12-24 hours to help draw out the bitterness.
Refresh the water - The following morning, drain the peel and replace the water with fresh water. Leave it soaking until you're ready to cook.
1. Prepare the Saffron
Release the colour - Place the saffron powder in a small heatproof bowl with the 2 ice cubes. Leave the ice to melt gradually, allowing the saffron to release its colour and aroma into the water. Set aside for later.
2. Wash and Parboil the Rice
Rinse the rice - Put the basmati rice in a large bowl and cover with cool water. Gently swirl the grains with your hand, drain and repeat 3-4 times, until the water runs clearer. This removes excess surface starch and helps the cooked grains remain separate.
Bring the water to a boil - Fill a large pot with water and stir in 2 tablespoon salt. Bring it to a rolling boil.
Parboil the rice - Add the washed rice and cook for approximately 3-7 minutes. The exact timing depends on your rice; with Tilda Pure Basmati Rice, around 4 minutes is usually enough. The outside of each grain should be soft while the centre remains slightly firm.
Drain and rinse - Tip the rice into a colander and immediately rinse with cold water to stop the cooking and remove excess salt.
3. Steam the Rice
Prepare the pot - Add the 115 g vegetable oil to a non-stick pot over medium heat, spreading it across the base. Add the drained rice, piling it loosely into the pot.
Create channels for the steam - Use the handle of a wooden spoon to make several holes halfway through the rice. This helps the steam circulate.
Cover and cook - Once steam begins to rise, or you hear a gentle sizzling sound, cover the pot with a clean tea towel-wrapped lid, ensuring the towel stays well away from the heat. Reduce the temperature to low and steam for 50-55 minutes, until the rice is tender and fluffy.
4. Make the Candied Orange Peel
Check the bitterness - Taste a piece of the soaked orange peel. If it is still very bitter, boil it in fresh water for 5 minutes, drain and taste again. Repeat if necessary. The flavour should be pleasantly citrusy, with only a little bitterness remaining.
Make the syrup - Add the sugar and 1 cup water to a small pan. Heat gently, stirring until the sugar dissolves.
Cook the peel - Add the drained orange peel and simmer for around 10 minutes, allowing it to soften and absorb the sweet syrup. Remove from the heat and set aside.
5. Caramelise the Carrots
Heat the butter and oil - Add the 1 tablespoon butter and 1 tablespoon oil to a frying pan over medium heat.
Cook the carrots - Add the matchstick carrots and stir frequently for a couple of minutes. Once they begin to release moisture, add a pinch of salt.
Bring out the colour - Increase the heat to medium-high if needed and keep the carrots moving until they develop a little golden colour. You want them tender but still holding their shape, rather than soft and limp. Remove from the heat.
6. Toast the Nuts
Toast until fragrant - Put the slivered almonds and pistachios in a dry frying pan and toast for 3-4 minutes, stirring regularly, until lightly golden. Keep a close eye on them, as they can burn quickly.
7. Assemble the Shirin Polo
Prepare the saffron rice - Transfer a small portion of the cooked rice to a bowl. Add the prepared saffron water and gently mix until the grains turn a vibrant yellow.
Arrange the rice - Spoon the white rice onto a large serving platter and arrange the saffron rice over the top.
Add the toppings - Scatter over the candied bitter orange peel, caramelised carrots, fried onions, almonds and pistachios. Arrange the toppings so their colours stand out against the rice.
Serve warm, making sure everyone gets a little of the citrus, carrots and nuts alongside the fluffy rice.
Want to serve tahdig alongside it? Tahdig is Persian crispy rice and can be prepared separately. Follow my easy tahdig recipe if you'd like to add it to the meal.
Tips for the Best Shirin Polo
Give the orange peel enough time - Soaking for 12-24 hours helps reduce bitterness. Taste it before making the syrup and repeat the brief boiling process if needed.
Keep an eye on the rice - Parboiling times vary by brand. Check the texture early rather than letting the grains become fully cooked in the water.
Don't rush the steaming - Keep the heat low and the lid firmly in place so the rice cooks gently.
Cut the carrots evenly - Thin, similar-sized matchsticks cook at the same rate and are easier to distribute through the rice.
Toast the nuts carefully - A little colour brings out their flavour, but they can go from golden to burnt very quickly.
Keep the toppings visible - Add them at the end rather than mixing everything vigorously into the rice. This preserves the beautiful contrast of colours and textures.
What to Serve with Shirin Polo
Serve Shirin Polo as part of a celebratory meal with roast or braised chicken, beef, or other Persian-inspired dishes. A fresh salad and a yoghurt-based accompaniment can balance the sweetness of the rice.
For a crisp rice accompaniment, try my easy tahdig recipe.
Variations
Serve with tahdig - Shirin Polo does not require tahdig, but you can serve the two together if you enjoy the contrast between fluffy rice and a crisp, golden base. Follow my Easy Tahdig Recipe for the separate recipe.
Adjust the citrus balance - Make sure the zest is thinly cut and evenly distributed over the finished rice so each serving gets a little of that fragrant sweetness.
Serve with chicken, lamb or beef - Shirin Polo can be served on its own or as part of a more substantial meal. Or alongside kebabs like Joojeh Kebab - Persian Grilled Chicken Kebabs or Kebab Koobideh - Persian Ground Lamb Kebabs.
Adjust quantities for vegetables, fruits or nuts - This is an easily adaptable recipe. Add more or less of your favourites and change it up. Pomegranate aerils work well here.
Storage and Reheating
Refrigerate leftovers - Allow the rice to cool, then transfer it to an airtight container and refrigerate within 2 hours. Eat within 48 hours.
Reheat thoroughly - Reheat only the portion you need until steaming hot throughout. Add a small splash of water to help the rice loosen, and avoid reheating it more than once.
Freeze if needed - Rice can be frozen in suitable portions as soon as it has cooled. Defrost in the fridge and reheat until steaming hot throughout.
Frequently Asked Questions
Can I make Shirin Polo ahead of time?
You can soak the orange peel the day before and prepare the nuts and carrots in advance. For the best texture, cook and assemble the rice close to serving time.
Why does the orange peel need to soak overnight?
Dried bitter orange peel can be quite bitter. Soaking it in water, refreshing the water and briefly boiling it if necessary helps mellow the flavour before it is cooked in sugar syrup.
How do I stop basmati rice from becoming sticky?
Rinse the rice several times before cooking, parboil it only until the outside softens, and drain and rinse it immediately. Steaming over low heat then helps the grains finish cooking without becoming mushy.
Is Shirin Polo sweet?
It has sweet elements from the candied orange peel and carrots, but it is still a savoury rice dish. The rice, nuts and fried onions help balance the sweetness.
Is tahdig part of Shirin Polo?
Tahdig is a separate Persian crispy-rice preparation that can be served alongside Shirin Polo. It is optional, not essential to this recipe. You can make it using my easy tahdig recipe.
Can I use fresh orange peel instead of dried?
This recipe is written for dried bitter orange peel, which needs soaking to reduce bitterness. Fresh peel behaves differently, so the soaking and cooking times may need adjusting.
What to serve with this recipe:
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📖 Recipe
Shirin Polo (Javaher Polo) - Persian Jewelled Rice
Ingredients
- 3 cups basmati rice
- 35 g dried bitter orange peel
- 140 g carrots cut into matchsticks
- 3 tablespoon slivered pistachios
- 3 tablespoon slivered almonds
- 115 g vegetable oil
- 1 tablespoon butter
- 1 tablespoon vegetable oil for the carrots
- 90 g sugar
- ¼ teaspoon ground saffron
- 2 ice cubes
- 3 tablespoon salt plus extra to taste
- Fried onions for garnishing
- Water for soaking the orange peel, cooking the rice and making the syrup
Instructions
The Day Before: Soak the Orange Peel
- Place the dried bitter orange peel in a bowl and cover with cool water. Leave it to soak for 12-24 hours to help draw out the bitterness.
- The following morning, drain the peel and replace the water with fresh water. Leave it soaking until you're ready to cook.
Prepare the Saffron
- Place the saffron powder in a small heatproof bowl with the 2 ice cubes. Leave the ice to melt gradually, allowing the saffron to release its colour and aroma into the water. Set aside for later.
Wash and Parboil the Rice
- Put the basmati rice in a large bowl and cover with cool water. Gently swirl the grains with your hand, drain and repeat 3-4 times, until the water runs clearer. This removes excess surface starch and helps the cooked grains remain separate.
- Fill a large pot with water and stir in 2 tablespoon salt. Bring it to a rolling boil.
- Add the washed rice and cook for approximately 3-7 minutes. The exact timing depends on your rice; with Tilda Pure Basmati Rice, around 4 minutes is usually enough. The outside of each grain should be soft while the centre remains slightly firm.
- Tip the rice into a colander and immediately rinse with cold water to stop the cooking and remove excess salt.
Steam the Rice
- Add the 115 g vegetable oil to a non-stick pot over medium heat, spreading it across the base. Add the drained rice, piling it loosely into the pot.
- Use the handle of a wooden spoon to make several holes halfway through the rice. This helps the steam circulate.
- Once steam begins to rise, or you hear a gentle sizzling sound, cover the pot with a clean tea towel-wrapped lid, ensuring the towel stays well away from the heat. Reduce the temperature to low and steam for 50-55 minutes, until the rice is tender and fluffy.
Make the Candied Orange Peel
- Taste a piece of the soaked orange peel. If it is still very bitter, boil it in fresh water for 5 minutes, drain and taste again. Repeat if necessary. The flavour should be pleasantly citrusy, with only a little bitterness remaining.
- Add the sugar and 1 cup water to a small pan. Heat gently, stirring until the sugar dissolves.
- Add the drained orange peel and simmer for around 10 minutes, allowing it to soften and absorb the sweet syrup. Remove from the heat and set aside.
Caramelise the Carrots
- Add the 1 tablespoon butter and 1 tablespoon oil to a frying pan over medium heat.
- Add the matchstick carrots and stir frequently for a couple of minutes. Once they begin to release moisture, add a pinch of salt.
- Increase the heat to medium-high if needed and keep the carrots moving until they develop a little golden colour. You want them tender but still holding their shape, rather than soft and limp. Remove from the heat.
Toast the Nuts
- Put the slivered almonds and pistachios in a dry frying pan and toast for 3-4 minutes, stirring regularly, until lightly golden. Keep a close eye on them, as they can burn quickly.
Assemble the Shirin Polo
- Transfer a small portion of the cooked rice to a bowl. Add the prepared saffron water and gently mix until the grains turn a vibrant yellow.
- Spoon the white rice onto a large serving platter and arrange the saffron rice over the top.
- Scatter over the candied bitter orange peel, caramelised carrots, fried onions, almonds and pistachios. Arrange the toppings so their colours stand out against the rice.
- Serve warm, making sure everyone gets a little of the citrus, carrots and nuts alongside the fluffy rice.
- Want to serve tahdig alongside it? Tahdig is Persian crispy rice and can be prepared separately. Follow my easy tahdig recipe if you'd like to add it to the meal.
Notes
Nutrition info
Nutrition information is an estimate only. The exact values are difficult to calculate accurately for this recipe because the amount of oil, sugar syrup and salt absorbed during preparation can vary. The figures provided are therefore approximate and should be used as a general guide.Tips for the Best Shirin Polo
Give the orange peel enough time - Soaking for 12–24 hours helps reduce bitterness. Taste it before making the syrup and repeat the brief boiling process if needed. Keep an eye on the rice - Parboiling times vary by brand. Check the texture early rather than letting the grains become fully cooked in the water. Don't rush the steaming - Keep the heat low and the lid firmly in place so the rice cooks gently. Cut the carrots evenly - Thin, similar-sized matchsticks cook at the same rate and are easier to distribute through the rice. Toast the nuts carefully - A little colour brings out their flavour, but they can go from golden to burnt very quickly. Keep the toppings visible - Add them at the end rather than mixing everything vigorously into the rice. This preserves the beautiful contrast of colours and textures.What to Serve with Shirin Polo
Serve Shirin Polo as part of a celebratory meal with roast or braised chicken, beef, or other Persian-inspired dishes. A fresh salad and a yoghurt-based accompaniment can balance the sweetness of the rice. For a crisp rice accompaniment, try my easy tahdig recipe.Variations
Serve with tahdig - Shirin Polo does not require tahdig, but you can serve the two together if you enjoy the contrast between fluffy rice and a crisp, golden base. Follow my Easy Tahdig Recipe for the separate recipe. Adjust the citrus balance - Make sure the zest is thinly cut and evenly distributed over the finished rice so each serving gets a little of that fragrant sweetness. Serve with chicken, lamb or beef - Shirin Polo can be served on its own or as part of a more substantial meal. Or alongside kebabs like Joojeh Kebab - Persian Grilled Chicken Kebabs or Kebab Koobideh - Persian Ground Lamb Kebabs. Adjust quantities for vegetables, fruits or nuts - This is an easily adaptable recipe. Add more or less of your favourites and change it up. Pomegranate aerils work well here.Storage and Reheating
Refrigerate leftovers - Allow the rice to cool, then transfer it to an airtight container and refrigerate within 2 hours. Eat within 48 hours. Reheat thoroughly - Reheat only the portion you need until steaming hot throughout. Add a small splash of water to help the rice loosen, and avoid reheating it more than once. Freeze if needed - Rice can be frozen in suitable portions as soon as it has cooled. Defrost in the fridge and reheat until steaming hot throughout.Frequently Asked Questions
Can I make Shirin Polo ahead of time?
You can soak the orange peel the day before and prepare the nuts and carrots in advance. For the best texture, cook and assemble the rice close to serving time.Why does the orange peel need to soak overnight?
Dried bitter orange peel can be quite bitter. Soaking it in water, refreshing the water and briefly boiling it if necessary helps mellow the flavour before it is cooked in sugar syrup.How do I stop basmati rice from becoming sticky?
Rinse the rice several times before cooking, parboil it only until the outside softens, and drain and rinse it immediately. Steaming over low heat then helps the grains finish cooking without becoming mushy.Is Shirin Polo sweet?
It has sweet elements from the candied orange peel and carrots, but it is still a savoury rice dish. The rice, nuts and fried onions help balance the sweetness.Is tahdig part of Shirin Polo?
Tahdig is a separate Persian crispy-rice preparation that can be served alongside Shirin Polo. It is optional, not essential to this recipe. You can make it using my easy tahdig recipe.Can I use fresh orange peel instead of dried?
This recipe is written for dried bitter orange peel, which needs soaking to reduce bitterness. Fresh peel behaves differently, so the soaking and cooking times may need adjusting.Nutrition
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