This lovely, Persian-style jeweled rice dish serves a crowd and will delight and impress everyone that tries it. Best of all, this dazzling beauty is a lot easier to make than you think and will make the perfect addition to any table.
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Servings: 6to 8
Ingredients
2cupsbasmati ricewashed and rinsed well
1/2cupgolden raisins
1/2cup barberriesor dried cranberries
1teaspoonsaffron threads, crushed and steeped in 3 tablespoons of hot water
3Tablespoonsbutter, divided
1medium yellow oniondiced
2 medium carrots, peeled and cut into 2-inch long matchsticks
peel of 1 orange, finely julienned(*see notes)
1/2teaspoon cinnamon
1teaspoon ground cardamom
1/2teaspoon ground cumin
3cupsboiling water
teaspoonKosher salt
1/2cupslivered almonds
1/2cupshelled, toasted pistachios
seeds of 1 pomegranate for garnish(optional)
Instructions
Rinse the rice then soak for at least 15 minutes (**see notes).
Add the raisins and barberries to a bowl and cover with hot water for 10-15 minutes.
Melt 2 tablespoons butter in a large skillet over medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, until onion starts to soften, about 4 minutes. Stir in the carrots and orange peel and cook for 2 minutes more, stirring occasionally.
Meanwhile, drain the raisins and barberries. Remove about 3 tablespoons of the barberries and raisins and set aside. Add the rest to the pan.
Drain the soaked rice well. Add it to the pan along with the cinnamon, cardamom, and cumin and toss to coat the grains in the fat.
Pour in the 3 cups of boiling, or very hot water, and 1 teaspoon salt. Bring to a boil, give everything a last stir and cover tightly. Lower the heat to low and cook undisturbed for 15 minutes. Remove from heat, leaving the pan covered and let sit for another 15 minutes.
While the rice cooks, melt remaining tablespoon butter in a small skillet over medium heat. Add the almonds and cook, stirring often, until golden, 3 to 4 minutes. Remove pan from heat and stir in the reserved barberries and raisins.
Uncover rice and drizzle the saffron water over the top. Gently fluff and stir the rice so the saffron tints some of the rice grains but not all turn yellow. Transfer to a large serving platter and garnish with nut mixture and pomegranate seeds, if using.
Notes
*Orange: Use a vegetable peeler to peel 6-8 thick-ish strips from the orange, being careful not to get any of the white pith which is bitter. Use a sharp knife to very thinly slice each strip.**Rice: Though not completely essential, I highly recommended you soak the rinsed basmati rice for at least 15-30 minutes, 2 hours is best. If you don't have time to soak it, rinse it well and let it sit in hot water until ready to use. Even a 15 minute soak will be helpful.To store: Jeweled rice will keep well in an airtight container in the fridge for up to 5 days.Reheat: For best results I like to reheat the rice on the stovetop. Add a few splashes of water to a skillet and reheat rice over medium heat, covered, until warmed through. Top with a few more handfuls of toasted nuts and dried fruit, if possible.