Persian Jeweled Rice
This distinctive Persian jeweled rice is a unique addition to your dinning table. It will turn heads and capture the attention with its vibrant array of colors and exquisite aroma.
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups basmati rice
- 2 tablespoons butter
- 1 yellow onion
- 4 cardamom pods
- 1 tablespoon 7 spice
- ½ tablespoon coriander powder
- 1 teaspoon ground cardamom
- 2 teaspoons ground fennel
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- ¼ teaspoon saffron threads
- 4 cups water
- 2½ teaspoons salt
- pomegranate (optional)
- ½ cup shredded carrots
- ⅓ cup coarsely chopped pistachios
- ⅓ cup slivered almonds
- ⅓ cup raisins / dried cranberries or barberries
- 2 tablespoons EVOO (Extra virgin olive oil)
- 2 tablespoons butter
- 1 teaspoon sugar
- 1 teaspoon orange blossom
Instructions
- 1
Soak barberries in water for 10 minutes prior to cooking.
- 2
Add butter to the pot along with carrots and olive oil, then proceed to sauté the components.
- 3
Add sugar and mix until incorporated.
- 4
Cook on medium-low for 5 minutes, then add almonds and pistachios. Continue cooking for another 5 minutes before adding the raisins, cranberries or barberries, and orange blossoms. Cook for another 5 minutes then remove from the heat.
- 5
In another pot, add leftover butter and thinly sliced onions. Combine them with the cracked cardamom pods and simmer for 10-15 minutes over medium-low heat until onions become translucent.
- 6
Add the strained rice, mix, and add half of the jewel mixture and spices.
- 7
Add saffron threads to the 4 cups of hot water, let sit for 3 minutes, and add to the rice.
- 8
Let it come to a boil, then simmer on medium heat, covered, for 20 minutes.
- 9
Add the remaining jewel mix on top and, if desired, add pomegranate.