Persian Jeweled Rice
User Reviews
3.9
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Prep Time
20 mins
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Cook Time
22 mins
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Total Time
42 mins
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Servings
6
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Calories
320 kcal
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Course
Side Dish
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Cuisine
Middle Eastern
Persian Jeweled Rice
Description
This Persian Jeweled Rice recipe combines basmati rice with an aromatic blend of spices including fennel, cumin, cinnamon, cardamom, and allspice, sautéed with onions. Saffron is infused into hot water to impart a distinct golden color and subtle floral aroma. The rice cooks with bay leaves and finely julienned lemon rind, adding brightness and complexity.
Dried tart cherries, apricots, figs, and toasted almonds and pistachios are added during cooking, contributing sweet, chewy, and crunchy textures. After cooking, pomegranate seeds garnish the rice, providing bursts of tartness and visual appeal. This layered mixture results in a rich, flavorful dish that contrasts sweet, nutty, and savory elements.
Persian Jeweled Rice is often served as a side to complement dishes focusing on meat or vegetables. The dish is notable for its balance of textures and colors, showcasing the distinctive use of dried fruits and nuts in Persian cuisine.
Spice quantities can be adjusted to taste. Additional fruit and nuts can be reserved for garnish to enhance presentation. A traditional variation includes a crisp rice crust at the bottom, which requires a more involved cooking method.
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 diced
- 1 1/2 cups basmati rice rinsed well
- 2 bay leaf
- lemon rind finely julienned, rind of 1
- 1/4 cup dried tart cherries
- 1/4 cup dried apricots diced, Turkish
- 1/4 cup figs diced, dried
- 1/4 cup almonds toasted, slivered
- 1/4 cup pistachio toasted
- pomegranate seeds seeds of 1, for garnish
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
- Measure spices heaped at 1/4 teaspoon for full flavor but adjust according to personal preference.
- Reserve extra dried fruits and nuts to sprinkle over the rice when plating along with pomegranate seeds for a colorful presentation.
- A traditional Persian approach includes creating a crisp rice crust at the bottom, which involves a more detailed cooking technique.
- This flavor profile can also be applied to grains like quinoa, farro, or cracked wheat as alternatives to basmati rice.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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