I had logged on to a video call to talk to Najmieh Batmanglij about the iconic Persian dish javaher polo—to get her tips for cooking the rice that forms its base and to learn which nuts and fruits she uses to garnish it—but I soon found that she had more in store for me than a standard interview.
Midway through our call, the cookbook author and culinary legend stood up, walked to her kitchen, and tied on a bright green apron. Our discussion transformed into a full-fledged cooking demonstration. I watched, captivated, as Batmanglij expertly scooped fluffy rice onto a silver platter and then scattered a rainbow of slivered almonds; vibrant green pistachios; candied orange peel; and tiny, tart zereshk (barberries) across the white canvas. As the dish took shape, Batmanglij’s love for javaher polo radiated through my computer screen. “Jeweled rice is the queen of Persian cooking,” she declared.
Words cannot capture the essence of javaher polo. Yes, it is simple enough to describe the recipe—cook basmati rice; top with
