I am so excited to introduce you to my friend, Naz of Cinnamon Eats. Naz and I met a while back, when we realized that we both come from similar backgrounds. Since then, Cinnamon Eats has become one of my favorite Paleo blogs. Naz’s recipes are innovative, delicious and often have a Persian flare. Connect with Naz on Facebook, Instagram and Twitter to keep up with her adventures in the kitchen!
First of all let me just say how HAPPY I am to be guest posting here today! When Arsy asked me if I would share a recipe on Rubies and Radishes not only was I super excited but also very honoured!
I got to thinking about what kind of recipe I wanted to share with Arsy’s readers and decided to go for a Persian one. Arsy and I actually connected when she posted a photo of a Persian dish called kuku/kookoo I was SO excited when I saw it that I had to ask her about it and found out that she had grown up eating similar foods to me.
With that in mind I decided to recreate a rice dish. Rice is a staple ingredient in Persian cooking and I’m serious when I say there’s A LOT that goes into preparing rice the Persian way which starts by a long soaking period. Anyway I won’t go into the details of how to prepare the rice but what I will say is that it’s a MAJOR player in Persian food. Since going paleo myself I have cut out the amount of rice I eat greatly BUT I do still have it every now and then, it just isn’t something I’m willing to give up especially since it is so culturally ingrained in me.
Growing up, we would have people over at our house all the time and my mum would cook countless dishes, often with three or four different rice dishes on the table. Commonly this is how it is done in the Persian culture, a table set up with a few rice dishes, some meat and vegetable based stews and other side dishes and bits and pieces.
The recipe I’m sharing today is called Javaher Polo which translates to Jeweled Rice. It’s named this because traditionally it’s eaten at weddings or other celebrations like engagement parties, plus the toppings look like jewels on the rice.
Now since not everyone who eats paleo/primal eats rice and some people might just not like it in general I decided to use cauliflower instead, even though rice can be a safe starch for some. The other reason why I chose to use cauliflower is because the traditional method of making this dish is MUCH more time consuming than the one I’m going to share with you here.
You can have this ‘rice’ on its own or add some chicken, beef or lamb to it, heck even eggs would work. I remember eating it with chicken or lamb growing up, but it’s really up to you!
Paleo Persian Jeweled Rice
1 head cauliflower roughly 1.5lbs/680grams, washed, trimmed and processed into small rice like pieces in a food processor.
2 medium carrots, washed, peeled and julienned.
Zest of 1 orange.
1/4 cup chopped pistachios, plus a few more for garnish.
1/4 cup slivered/flaked almonds, plus a few more for garnish.
*2-3 dried soft figs, chopped finely (save a few pieces for garnish).
**2 tsp Advieh.
2 Tbs grass-fed butter/ghee, divided.
Sea salt to taste.
Freshly cracked black pepper to taste.
*Usually raisins are used here rather than figs BUT I was unable to find raisins without the addition of vegetable oil so I decided to go for figs instead! You can use raisins if you can find them without the addition of vegetable oils, about 1-2 Tbsp should do it, plus some extra for garnishing.
**To make Advieh mix 1 tsp ground cinnamon, 1 tsp ground nutmeg, 1 tsp ground cardamom, 1 tsp ground rose petals (can be omitted if you can’t find them) and 1/2 tsp ground cumin in a small bowl. This can then be stored in an airtight container and used in other dishes.
- Heat a pan on medium and add in 1 Tbsp grass-fed butter/ghee. Once heated add in your carrots, once halfway done add in a bit of salt and the orange zest, mix to combine. When the carrots are almost done add in your pistachios and almonds and mix well.
- Once the carrots are softened remove the pan from the heat and set aside.
- In another pan heat the other Tbsp of grass-fed butter/ghee. Once heated add in your cauliflower. Cook until just tender then season with the advieh, sea salt and freshly cracked black pepper.
- Once the cauliflower has softened add in your carrot mixture and your chopped figs or raisins. Mix to combine.
- To serve, add the additional pistachios, almonds and figs/raisins on top for garnish.
Nazanin or Naz as her friends and family like to call her is an Australian expat. She left Australia in 2011 with her husband Joe to move to Michigan, U.S.A where they stayed for just under 2 years. They now currently reside in England, United Kingdom. Naz started her journey to paleo eating in 2011 and now runs her own paleo based food blog at cinnamoneats.com. She loves to create delicious paleo recipes to share with others. You can also connect with Naz via her Facebook Page, her instagram or her twitter.
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only recommend products that I personally use and wholeheartedly believe to be beneficial.