A gorgeous rice pilaf with bright fruits and nuts that resemble gems is a well-known Persian wedding dish. It is definitely celebratory dish due to the variety of colours and textures, the aroma, and the intricate flavours. In this lovely meal, dried cherries, apricots, figs, pistachios, and pomegranate seeds sparkle like little gems. It is unquestionably a feast for the eyes and pallet and a stunning centre piece on the dining table.

This exquisitely saffron flavoured rice, which gives it its golden colour, is known as Javaher Polow in Iran. Javaher translates to jewels. Each ingredient represents a jewel for instance cranberries (or if you can lay hands on barberries use that) and pomegranate arils represent rubies while pistachios signify emeralds, cashews epitomise pearls, yellow sapphire is represented by apricots.

This recipe requires time and a good dose of TLC to make. But it turned out beautifully, and the ingredients aren't hard to come by. You can get them at the local grocery store. And if you do not like the lemony flavour, you can always use orange rind.

Most Persian recipes also use caramelized carrot juliennes. I don’t like to use the carrots in this recipe as it would be more of an Afghani pulao.

This rice has so many different colours, textures, and flavours. Eating it is really a culinary experience! It also goes beautifully with a weeknight roast chicken.