Description
Persian-Style Jeweled Rice is a vibrant, aromatic dish that combines fragrant basmati rice with a beautiful mix of sweet and tangy dried fruits, toasted nuts, and warm spices like cinnamon, cardamom, and cumin. Finished with a saffron infusion and a garnish of pomegranate seeds, this festive rice dish offers both a stunning presentation and multidimensional flavors, perfect as a centerpiece for special occasions or elegant dinners.
Ingredients
Scale
Rice and Spices
- 2 cups basmati rice, washed and rinsed well
- 1 teaspoon saffron threads, crushed and steeped in 3 tablespoons of hot water
- 1/2 teaspoon cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cumin
- 1/2 teaspoon Kosher salt
- 3 cups boiling water
Dried Fruits and Nuts
- 1/2 cup golden raisins
- 1/2 cup barberries or dried cranberries
- 1/2 cup slivered almonds
- 1/2 cup shelled, toasted pistachios
- Seeds of 1 pomegranate (optional, for garnish)
Vegetables and Aromatics
- 3 Tablespoons butter, divided
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and cut into 2-inch long matchsticks
- Peel of 1 orange, finely julienned (see notes)
Instructions
- Prepare the saffron infusion: Crush the saffron threads and steep them in 3 tablespoons of hot water. Set aside to release their color and aroma.
- Sauté the aromatics and vegetables: In a large pan, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook until soft and translucent. Then add the carrot matchsticks, sautéing until they begin to soften but remain slightly crisp.
- Cook the dried fruits: Add the golden raisins and barberries (or dried cranberries) to the pan and cook for a few minutes until they plump and soften. Stir in the julienned orange peel to combine flavors.
- Toast the nuts: In a separate dry skillet, toast the slivered almonds and shelled pistachios over medium heat until golden and fragrant. Remove from heat and set aside.
- Cook the rice: Rinse the basmati rice thoroughly and drain. Bring 3 cups of water to a boil in a large pot. Add the salt and spices (cinnamon, cardamom, cumin) followed by the rice. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and water is absorbed.
- Combine and finish: Once the rice is cooked, gently fluff it with a fork. Add the sautéed vegetables and fruits mixture, the saffron infusion, and the remaining 1 tablespoon of butter. Mix carefully to blend the flavors and evenly distribute the jeweled ingredients.
- Garnish and serve: Transfer the jeweled rice to a serving dish. Sprinkle the toasted nuts and pomegranate seeds over the top for a colorful, festive presentation. Serve warm.
Notes
- The orange peel should be finely julienned from an unwaxed, thoroughly washed orange to add a subtle citrus aroma without bitterness.
- Barberries provide a traditional tart flavor, but dried cranberries are a suitable substitute if unavailable.
- Use good quality basmati rice for the best texture and fragrance.
- To toast the nuts, watch closely to prevent burning and stir frequently.
- You can prepare the saffron infusion in advance to deepen its flavor.
Keywords: Persian rice, jeweled rice, saffron rice, festive rice dish, basmati rice, Middle Eastern cuisine