Jeweled Rice
Elevate your dinner table with a vibrant rice dish bursting with exotic flavors and colorful jewels. This recipe combines aromatic spices, crunchy nuts, and luscious fruits for a tantalizing blend of sweet and savory.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 g Basmati Rice
- 400 ml Water
- 50 ml Oil
- 1 Onion (finely chopped)
- 1 Carrot (peeled and julienne)
- 2 cloves Garlic (minced)
- 1 tsp Salt
- ¼ tsp Turmeric Powder
- ¼ tsp Cumin Powder
- ½ tsp Cardamom Powder
- 50 g Butter (unsalted)
- 30 g Pistachios (unsalted)
- 30 g Almonds (slivered)
- 30 g Raisins
- 30 g Pomegranate (seeds)
- ¼ tsp Saffron (threads)
- 50 ml Water
Instructions
- 1
Rinse the basmati rice in cold water and set aside.
- 2
Place saffron in a small bowl and add 50ml hot water and set aside.
- 3
In a large saucepan, heat the oil over medium heat. Add the onion, garlic, and carrot, and cook until soft and lightly browned, about 6-8 minutes.
- 4
Add the turmeric, paprika, cinnamon, cumin, and salt. Cook for 1-2 minutes, until fragrant.
- 5
Add the rinsed basmati rice to the pan, along with 400ml of water. Stir well to combine and reduce the heat to low, cover, and cook for 18-20 minutes, or until the water has been absorbed.
- 6
Remove from heat and let stand for 5 minutes, then fluff with a fork.
- 7
In a separate pan, melt the butter over medium heat. Add the pistachios, almonds, pomegranate seeds, and raisins, and toast, stirring occasionally until they are golden brown, about 3-4 minutes.
- 8
Stir the fruit and nut mixture into the cooked rice and drizzle the saffron mixture over the rice.
- 9
Place a clean kitchen towel over the pot, cover with a tight-fitting lid, and secure loose edges of the towel on top of the lid.
- 10
Cook until pot begins to steam, 6-8 minutes. Reduce heat to very low and cook, without stirring, until rice is tender.