Persian Jeweled Rice

Name: Persian Jeweled Rice
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 6 serving
Ingredients: 1/2 tsp saffron threads; 2 Tbsp olive oil or butter; 1/4 tsp fennel seeds; 1/4 tsp cumin seeds; 1/4 tsp cinnamon; 1/4 cardamom; 1/4 tsp allspice; 1 medium onion; 1 1/2 cups basmati rice; 2 bay leaves; finely julienned rind of 1 lemon; 1/4 cup dried tart cherries; 1/4 cup dried Turkish apricots; 1/4 cup dried figs; 1/4 cup slivered almonds; 1/4 cup pistachios; seeds of 1 pomegranate for garnish

User Reviews

3.9

294 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Total Time
42 mins
Servings
6
Calories
320 kcal
Course
Side Dish
Cuisine
Middle Eastern

Persian Jeweled Rice

Julie Valencia

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Persian Jeweled Rice is a gluten free, vegan rice pilaf topped with fruits and nuts ~ a show stopping side for Thanksgiving and Christmas!

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Ingredients

Servings

1/2 tsp saffron threads
2 Tbsp olive oil or butter
1/4 tsp fennel seeds
1/4 tsp cumin seeds
1/4 tsp cinnamon
1/4 cardamom
1/4 tsp allspice
1 medium onion diced
1 1/2 cups basmati rice rinsed well
2 bay leaves
finely julienned rind of 1 lemon
1/4 cup dried tart cherries
1/4 cup dried Turkish apricots diced
1/4 cup dried figs diced
1/4 cup slivered almonds toasted
1/4 cup pistachios toasted
seeds of 1 pomegranate for garnish

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Instructions

Mix the saffron threads in 2 1/4 cups of hot water and set aside. Note: you can use vegetable or chicken stock if you prefer.)
Melt the butter in a large skillet and saute the fennel and cumin seeds until they are fragrant, just a minute or two. Add the cinnamon, cardamom and allspice and stir to combine. Add the onion and sauté over low heat until the onion is softened, about 10 minutes.
Add in the rice and saute it for a minute or 2 with the spices and onion.
Pour in the saffron infused water, along with the bay leaves and lemon rind. Stir to combine, season with salt and fresh cracked black pepper.
Add in the fruit and nuts, stir to combine, and cover the skillet with a tight fitting lid. Cook on low to medium heat for about 12 minutes, then turn off the heat and let it sit, covered, for another 10 minutes. Note: check your rice after 12 minutes, and if it's not tender, let cook a few minutes more.
When the rice is done, fluff it, remove the bay leaves, and spoon onto a large platter. Scatter the pomegranate seeds on top to garnish.

Notes

I used heaping 1/4 teaspoons when I measured out my spices. You can adjust to your taste. Keep some extra fruit and nuts aside so you can sprinkle them, along with the pomegranate seeds, across the rice in the final presentation.I should also note that a more traditional way of making this rice includes a crusted layer of rice at the bottom. It’s a more involved method which you can see here
Try this same flavor profile with other grains such as quinoa, farro, or cracked wheat.

Nutrition Information

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Calories 320kcal (16%) Carbohydrates 53g (18%) Protein 6g (12%) Fat 10g (15%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Sodium 6mg (0%) Potassium 283mg (8%) Fiber 4g (16%) Sugar 10g (20%) Vitamin A 406IU (8%) Vitamin C 2mg (2%) Calcium 60mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 320 kcal

% Daily Value*

Calories	320kcal	16%
Carbohydrates	53g	18%
Protein	6g	12%
Fat	10g	15%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	6g	30%
Sodium	6mg	0%
Potassium	283mg	6%
Fiber	4g	16%
Sugar	10g	20%
Vitamin A	406IU	8%
Vitamin C	2mg	2%
Calcium	60mg	6%
Iron	2mg	11%