Jeweled Rice
Jeweled Rice
5 from 1 vote
Prep: 10 minutes
Cook: 45 minutes
Total Time 55 minutes
Servings: 4
Persian jeweled rice is a spectacular rice dish adorned with vibrant fruits and nuts that resemble gems. This well-known Middle Eastern dish is vegan, gluten-free, and delicious.

Nutrition: per serving

Calories525kcal
Carbs81g
Fat20g
Saturates2g
Sugars9g
Protein9g
Fibre5g

Ingredients

  • 250 g Rice Basmati
  • 400 ml Water
  • 50 ml Oil
  • 1 Onion Finely chopped
  • 1 Carrot Peeled and julienne
  • 2 cloves Garlic Minced
  • 1 tsp Salt
  • ¼ tsp Turmeric Powder
  • ¼ tsp Cumin Powder
  • ½ tsp Cardamom Powder

Fruit and Nut Mixture

  • 50 g Butter Unsalted
  • 30 g Pistachios Unsalted
  • 30 g Almonds Slivered
  • 30 g Raisins
  • 30 g Pomegranate Seeds

Saffron Mixture

  • ¼ tsp Saffron Threads
  • 50 ml Water

Instructions

  • Rinse the basmati rice in cold water and set aside.
  • Place saffron in a small bowl and add 50ml hot water and set aside.
  • In a large saucepan, heat the oil over medium heat. Add the onion, garlic, and carrot, and cook until soft and lightly browned, about 6-8 minutes.
  • Add the turmeric, paprika, cinnamon, cumin, and salt. Cook for 1-2 minutes, until fragrant.
  • Add the rinsed basmati rice to the pan, along with 400ml of water. Stir well to combine and reduce the heat to low, cover, and cook for 18-20 minutes, or until the water has been absorbed.
  • Remove from heat and let stand for 5 minutes, then fluff with a fork.
  • In a separate pan, melt the butter over medium heat. Add the pistachios, almonds, pomegranate seeds, and raisins, and toast, stirring occasionally until they are golden brown, about 3-4 minutes.
  • Stir the fruit and nut mixture into the cooked rice and drizzle the saffron mixture over the rice.
  • Place a clean kitchen towel over the pot, cover with a tight-fitting lid, and secure loose edges of the towel on top of the lid.
  • Cook until pot begins to steam, 6-8 minutes. Reduce heat to very low and cook, without stirring, until rice is tender.

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