Description
Persian-Style Jeweled Rice is a vibrant and aromatic rice dish that features fragrant basmati rice cooked with saffron, dried fruits, nuts, and warm spices. This visually stunning recipe uses golden raisins, barberries, carrots, orange peel, and a blend of cinnamon, cardamom, and cumin to create a colorful and flavorful side dish perfect for special occasions or gatherings. The rice is gently cooked on the stovetop, allowing the flavors to meld beautifully, and is garnished with toasted nuts and pomegranate seeds for a jeweled effect that delights both the eyes and palate.
Ingredients
Rice and Main Ingredients
- 2 cups basmati rice, washed and rinsed well
- 1/2 cup golden raisins
- 1/2 cup barberries or dried cranberries
- 1 teaspoon saffron threads, crushed and steeped in 3 tablespoons hot water
- 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
- 3 cups boiling water
- 1 teaspoon kosher salt
Spices
- 1/2 teaspoon cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cumin
Nuts and Garnishes
- 1/2 cup slivered almonds
- 1/2 cup shelled toasted pistachios
- Seeds of 1 pomegranate (optional)
Instructions
- Prepare Rice and Soak Dried Fruits: Rinse the basmati rice thoroughly under cold water, then soak it in water for at least 15 minutes to ensure fluffy, separate grains when cooked. In a separate bowl, cover the golden raisins and barberries with hot water and let soak for 10-15 minutes to rehydrate and soften them.
- Sauté Vegetables and Fruit: Melt 2 tablespoons of butter in a large skillet over medium heat. Add the diced onion with a pinch of salt and cook, stirring occasionally, until the onion begins to soften, about 4 minutes. Stir in the carrot matchsticks and julienned orange peel, cooking for an additional 2 minutes while stirring occasionally to release their fragrance and flavors.
- Add Soaked Fruits: Drain the soaked raisins and barberries. Remove about 3 tablespoons of this fruit mixture and set aside for garnishing later. Add the remaining fruit to the skillet with the vegetables and cook briefly to incorporate.
- Combine Rice and Spices: Drain the soaked rice well and add it to the skillet. Sprinkle the cinnamon, ground cardamom, and ground cumin over the rice, tossing gently to coat the rice evenly with the butter and spices.
- Add Water and Cook Rice: Pour the 3 cups of boiling water and 1 teaspoon kosher salt into the skillet. Stir once, bring the mixture to a boil, then cover the pan tightly and reduce the heat to low. Let the rice cook undisturbed for 15 minutes. Remove the heat while keeping the lid on and let it sit covered for another 15 minutes to finish steaming.
- Toast Nuts and Prepare Garnish: While the rice cooks and steams, melt the remaining 1 tablespoon of butter in a small skillet over medium heat. Add the slivered almonds and cook, stirring frequently, until they turn golden brown, about 3 to 4 minutes. Remove from heat and stir in the reserved raisins and barberries.
- Fluff Rice with Saffron: Uncover the rice and drizzle the saffron-infused water over the top. Gently fluff and stir the rice to distribute the saffron so that some grains are tinted yellow while others remain white, creating a beautiful contrast.
- Serve: Transfer the saffron-tinted rice to a large serving platter. Garnish with the toasted nut and fruit mixture and scatter pomegranate seeds over the top if using, to create a dazzling jeweled effect. Serve warm and enjoy!
Notes
- For best results, soak the basmati rice for at least 15 minutes before cooking to help grains separate during cooking.
- The orange peel adds a bright, citrusy aroma—ensure it is finely julienned and avoid the bitter white pith.
- Barberries can be substituted with dried cranberries if barberries are unavailable.
- Do not lift the lid during cooking to maintain steam and ensure fluffy rice.
- Garnishing with pomegranate seeds is optional but adds a beautiful color contrast and freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Persian
