Jeweled Rice

Jeweled Rice

5 from 3 votes
Persian Jeweled Rice is a magnificent rice dish covered with vibrant fruits and nuts that resemble gems. This well-known Middle Eastern wedding dish is a celebration in and of itself because it is vegan, gluten-free, and delectably tasty!

Jeweled Rice

by Nabeela Kauser
Persian Jeweled Rice is a magnificent rice dish covered with vibrant fruits and nuts that resemble gems. This well-known Middle Eastern wedding dish is a celebration in and of itself because it is vegan, gluten-free, and delectably tasty!
5 from 3 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dinner
Cuisine Middle Eastern
Servings 6
Calories 524 kcal

Ingredients

Instructions

  • Preheat the oven to 180°C (350°F) Gas mark 4
  • Spread the almonds and pistachios on a rimmed baking sheet and toast until just beginning to brown. After about 4-5 minutes remove the pistachios transfer to a plate, let them cool, them and then coarsely chop.
  • Spread the almonds on the same baking sheet and toast until golden brown, 4-5 minutes; let them cool and then set nuts aside.
  • In a large pot cook the rice in boiling salted water, stirring occasionally, until grains have lengthened but are still firm for about 6-7 minutes.
  • Drain and rinse under cold water. Spread the rice on another rimmed baking sheet and let them cool.
  • Meanwhile, using a vegetable peeler, remove zest from orange and thinly slice lengthwise (reserve flesh for another use).
  • Combine the cranberries and raisins in a small bowl and cover with hot water; let soak 10 minutes. Drain and set aside.
  • Place saffron in another small bowl and add 50ml hot water and set aside.
  • In a medium saucepan add the sugar and 250ml water to a boil, stirring to dissolve the sugar.
  • Add the orange zest and julienned carrots, reduce the heat, and simmer, stirring occasionally, until carrots are tender, 15-20 minutes and drain and set aside (discard the syrup).
  • Heat the butter and 1 tablespoon of oil in a large skillet over medium heat.
  • Add the finely chopped onion, season with salt, and cook, stirring often, until soft and beginning to brown, 8-10 minutes.
  • Add cardamom, cumin, turmeric, and 1 tablespoon saffron mixture. Cook, stirring constantly, until fragrant, about 1 minute.
  • Reduce heat to low, add cranberries and raisins, and then cook, stirring often, about 3 minutes.
  • Stir in the reserved nuts and orange zest and carrot mixture; season with salt. Set fruit and nut mixture aside.
  • Heat the remaining 3 tablespoons of oil in a large wide heavy pot over medium heat.
  • Add half of the rice, spreading evenly, and top with fruit and nut mixture, then add the remaining rice and spread evenly. (See Note 1)
  • Drizzle remaining saffron mixture over rice.
  • 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.
  • Cook until pot begins to steam, 6-8 minutes. Reduce heat to very low and cook, without stirring, until rice is tender.
  • Scoop rice into a wide serving bowl.

Notes

Note 1 – Using the end of a wooden spoon, poke 5-6 holes in rice all the way through to the bottom of the pot (to help release steam and help rice cook evenly).
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 524kcalCarbohydrates: 83gProtein: 8gFat: 19gSaturated Fat: 4gTrans Fat: 0.2gCholesterol: 11mgSodium: 53mgPotassium: 343mgFiber: 4gSugar: 20gVitamin A: 3567IUVitamin C: 9mgCalcium: 55mgIron: 1mg
Keyword Cooking, Food, Fruit, Nuts, Rice
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Nabeela

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