Persian Jeweled Rice
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0.0
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Unrated
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
8
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Calories
646 kcal
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Course
Main Course
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Cuisine
Persian
Persian Jeweled Rice
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Persian Jeweled Rice is a stunning dish featuring fluffy saffron-infused basmati rice topped with an array of vibrant garnishes like almonds, pistachios, barberries, and raisins, along with zesty orange peel and carrots. Traditionally served at celebrations, this recipe balances sweet and savory elements for a luxurious presentation and unforgettable taste.
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Ingredients
For the bloomed saffron
- ½ teaspoon ground saffron
- 5 cubes ice
For the chicken
- 2 pounds chicken tenders
- 3 tablespoons bloomed saffron
- ½ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon black pepper
Rice and Tahdig
- 2 cups rice
- 4 tablespoons neutral-flavored oil such as avocado oil
- 1 teaspoon kosher salt
- 2 tablespoons bloomed saffron
Jeweled Rice Topping
- 2 oranges
- 2 carrots cut thinly into small sticks
- 1 cup sugar
- 1 cup water
- 1 tablespoons rosewater
- 2 tablespoons neutral-flavored oil
- 1 white onion sliced
- ½ teaspoon Turmeric
- ½ cup raisins
- ½ cup barberries
- ⅓ cup Slivered Pistachios
- ⅓ cup slivered almonds
- ½ teaspoon salt
- 2 tablespoons neutral-flavored oil To sear the chicken
Instructions
Bloomed saffron
- Grind the saffron using a pestle and mortar. Place the ice cubes in a bowl and add the ground saffron. Let it sit at room temperature until the ice melts. This will be your bloomed saffron.
Saffron Chicken
- Place the chicken tenders in a bowl and add in the bloomed saffron, lemon juice, salt, paprika and black pepper. Mix and marinate for 30 minutes.
Rice and Tahdig
- Place the rice in a 1-quart nonstick pot and fill it with water so it covers the rice by 1 inch. Add in 1 tablespoon oil and 1 teaspoon kosher salt. Place the pot over medium high heat. Bring to a simmer and cook until the water has evaporated. Drain the rice and set aside.
- Mix ½ cup of the rice with 2 tablespoon of bloomed saffron (this will make the crispy bottom). Add the 3 tablespoons oil to the same pot. Spread the saffron rice at the bottom of the pot and press firmly. Add the rest of the rice and press firmly as well.
- Using the end of a spoon, poke 5 holes in the rice for the steam to escape. Wrap the lid in a paper towel or a kitchen towel and place it on the pot. Place the pot over medium heat and cook for 45 minutes while you prepare the toppings and cook the chicken.
Jeweled Rice Topping
- Place the sugar and water in a small saucepan over medium high heat. Bring to a simmer and cook for 10 minutes for it to have the consistency of syrup.
- Peel the orange and make sure you are not removing the white parts. thinly slice the orange peel and set it aside. Slice the carrots into small thin matchsticks as well.
- Place the orange peels and carrots in the syrup and cook for 10 minutes. Turn the heat off and set it aside.
- Heat the oil in a large pan over medium heat. Saute the onion until translucent and partially golden.
- Add in the turmeric, followed by the raisins and barberries. Give it a good stir.
- Using a slotted spoon, remove the carrots and orange peel from the syrup and add them to the onions and barberries.
- Add in the slivered almonds and pistachios. Add in the salt. If you would like the topping to be sweeter, add 2 tablespoons of the reserved syrup. Stir and cook for 5 minutes, Turn the heat off and set it aside.
- Place the chicken tenders on a board and roll them into a rose shaped circle. Secure each rolled tender with a toothpick.
- Heat 2 tablespoons oil in a pan over medium heat. Sear the rolled chicken tenders for 5 minutes on each side until fully cooked.
Assemble
- By now the rice is cooked. Let it sit for 5 minutes, remove the heat and using a fork, fluff the rice.
- Place half of the rice on the platter. Add half of the onion and barberry topping, followed by the rest of the rice and the rest of the topping.
- Arrange the chicken around the platter. Break the tahdig (crispy golden rice) into pieces and arrange that around the platter as well.
Notes
- You can make the bloomed saffron a couple of hours in advance.
- You can prepare the jeweled rice topping a day in advance and reheat it before serving.
- It's possible to marinate the chicken up to a day in advance. Take it out of the fridge 30 minutes before cooking so it cooks evenly.
- Store the leftovers in an airtight container and refrigerate for up to 4 days. Reheat in a pan over medium heat for 15 minutes.
Nutrition Information
Show Details
Calories
646kcal
(32%)
Carbohydrates
86g
(29%)
Protein
30g
(60%)
Fat
20g
(31%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
73mg
(24%)
Sodium
731mg
(30%)
Potassium
716mg
(20%)
Fiber
3g
(12%)
Sugar
30g
(60%)
Vitamin A
2718IU
(54%)
Vitamin C
21mg
(23%)
Calcium
57mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 646 kcal
% Daily Value*
| Calories | 646kcal | 32% |
| Carbohydrates | 86g | 29% |
| Protein | 30g | 60% |
| Fat | 20g | 31% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 731mg | 30% |
| Potassium | 716mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 30g | 60% |
| Vitamin A | 2718IU | 54% |
| Vitamin C | 21mg | 23% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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