Persian jewelled rice (javaher polow) gets its name from the gem-like colours of the dried fruit and nuts dotted throughout the dish as well as the use of extravagantly-priced saffron. A key ingredient in Persian cooking, saffron has traditionally been used to symbolise wealth and elegance. We’re serving the rice with a simple vegetable stew (known as baghala ghatogh) with eggs cracked in at the end to gently poach in the juices. For dessert we’ve got bāmiyeh, a traditional Persian doughnut whose orange-flavoured dough is fried before being dipped in a lovely fragrant syrup - perfect served with some thick yogurt!