Description
Persian-Style Jeweled Rice is a vibrant, aromatic, and colorful Persian rice dish that combines fragrant basmati rice with golden raisins, barberries, nuts, and orange peel, flavored with saffron and warm spices. It’s an impressive yet straightforward recipe perfect for serving a crowd and elevating any meal with its jewel-like appearance and delightful flavor.
Ingredients
Rice and Cooking Liquid
- 2 cups basmati rice, washed and rinsed well
- 3 cups boiling water
- 1 teaspoon Kosher salt
- 1 teaspoon saffron threads, crushed and steeped in 3 tablespoons of hot water
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 for garnish (optional)
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and cut into 2-inch long matchsticks
- Peel of 1 orange, finely julienned
Spices and Fats
- 3 tablespoons butter, divided
- 1/2 teaspoon cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cumin
Instructions
- Soak the rice: Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rinsed rice in water for at least 15 minutes to soften the grains and improve texture.
- Prepare the dried fruit: Place the golden raisins and barberries in a bowl and cover with hot water. Soak them for 10 to 15 minutes to plump them up, then drain when ready.
- Sauté the aromatics: Melt 2 tablespoons of butter in a large skillet over medium heat. Add the diced onion and a pinch of salt and cook, stirring occasionally, until the onion softens, about 4 minutes. Add the carrot matchsticks and orange peel and sauté for another 2 minutes to develop flavor.
- Add fruit to skillet: Drain the raisins and barberries. Remove about 3 tablespoons of this fruit mixture and set aside for garnish later. Add the remaining fruit to the skillet with the vegetables and stir to combine.
- Add rice and spices: Drain the soaked rice well and add it to the skillet. Sprinkle in the cinnamon, ground cardamom, and ground cumin. Toss everything gently to coat the rice grains evenly in the butter and spices.
- Cook the rice: Pour in the 3 cups of boiling water and add 1 teaspoon of salt. Bring the mixture to a boil, give it a final stir, then cover the skillet tightly. Reduce the heat to low and cook undisturbed for 15 minutes. After cooking, remove from heat but keep the lid on and let the rice sit for another 15 minutes to steam and finish absorbing moisture.
- Toast the nuts and finish garnish: While the rice cooks, melt the remaining 1 tablespoon of butter in a small skillet over medium heat. Add the slivered almonds and toast, stirring frequently, until golden brown, about 3 to 4 minutes. Remove from heat and stir in the reserved raisins and barberries.
- Fluff and serve: Gently uncover the rice and drizzle the saffron-infused water over the top. Carefully fluff the rice, incorporating the saffron water so that some grains turn a vivid yellow while others remain white, creating a jeweled effect. Transfer the rice to a large serving platter and garnish with the nut and fruit mixture and pomegranate seeds if using.
Notes
- Soaking the rice before cooking helps achieve fluffy, separate grains.
- If barberries are unavailable, dried cranberries can be used as a substitute.
- Julienned orange peel adds a bright citrus aroma—use a vegetable peeler or zester and avoid the bitter white pith.
- For a nutty aroma, toast the almonds carefully, watching to prevent burning.
- The saffron water adds both color and flavor—use good quality saffron threads for best results.
