Persian Jeweled Rice
A festive and flavorful dish that combines sweet, nutty, and fragrant elements, perfect for special occasions.
Ingredients
Main Ingredients
- 2 cups basmati rice Rinse and soak prior to cooking.
- 1/4 teaspoon saffron strands Infused in hot water for color and aroma.
- 2 tablespoons butter or oil Use olive oil for a vegan option.
- 2 medium onions, thinly sliced Sauté until golden and caramelized.
- 1/2 cup dried apricots, chopped Add sweetness to the dish.
- 1/2 cup dried cranberries Adds tartness and color.
- 1/2 cup pistachios, chopped Gives crunch and vibrant color.
- 1/2 cup almonds, sliced or slivered Can be substituted with walnuts or pecans.
- 1 teaspoon cardamom powder Provides a warm, aromatic flavor.
- to taste pinch Salt Adjust according to preference.
- 4 cups water For cooking the rice.
Instructions
Preparation
- Rinse the basmati rice under cold water until the water runs clear. Soak it in water for about 30 minutes, then drain.
- Infuse saffron in a small bowl with a couple of tablespoons of hot water for about 10 minutes.
Cooking
- In a large pot, bring 4 cups of water to a boil. Add salt and the soaked rice. Cook until the rice is almost done (about 80% cooked), then drain and set aside.
- In the same pot, melt the butter or heat oil over medium heat. Add the sliced onions and sauté until they are golden and caramelized.
- Stir in the chopped dried fruits, nuts, and cardamom powder. Cook for another 2-3 minutes until the fruits soften.
- Layer the partially cooked rice over the onion and fruit mixture. Drizzle the saffron water over the rice.
- Cover the pot with a lid and reduce heat to low. Steam for about 20 minutes.
- Fluff the rice with a fork, mix gently with the fruit and nut mixture, and serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a splash of water.