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Jeweled Rice

Jeweled Rice is a stunning Persian dish featuring colorful fruits, nuts, and spices. This recipe offers professional tips and variations to help you create this flavorful rice at home.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main
Cuisine: Persian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups basmati rice rinsed until water runs clear
  • 1/2 teaspoon saffron threads crushed and soaked in 2 tablespoons hot water
  • 1/4 cup sugar
  • 1/4 cup orange peel julienned
  • 1/4 cup pistachios slivered
  • 1/4 cup almonds slivered
  • 1/4 cup dried cranberries
  • 1/4 cup dried apricots chopped
  • 1/4 cup raisins
  • 1/4 cup barberries optional, for authentic flavor
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cumin
  • 1/4 cup butter or ghee
  • 1/4 cup olive oil
  • 1 large onion finely chopped
  • 2 tablespoons rose water
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper freshly ground

Equipment

  • Large pot with lid
  • Skillet
  • Small saucepan
  • Clean kitchen towel

Method
 

  1. Soak the basmati rice in cold water for 30 minutes, then drain. Bring a large pot of salted water to a boil, add the rice, and cook for 6-8 minutes until partially cooked. Drain and set aside.
  2. In a small saucepan, combine sugar and 1/2 cup water. Bring to a simmer, add orange peel, and cook for 10 minutes until the peel is tender. Drain and set aside.
  3. In a skillet, melt butter with olive oil over medium heat. Add onion and sauté until golden brown, about 10 minutes.
  4. Add pistachios, almonds, dried cranberries, dried apricots, raisins, and barberries to the skillet. Cook for 5 minutes, stirring occasionally.
  5. Stir in ground cinnamon, ground cardamom, and ground cumin. Cook for another 2 minutes to meld the flavors.
  6. In a large pot, layer half of the partially cooked rice, followed by the fruit and nut mixture, then the remaining rice. Drizzle with saffron water and rose water. Cover with a clean kitchen towel and a tight-fitting lid.
  7. Cook over low heat for 45 minutes to allow the rice to steam and form a golden crust (tahdig) at the bottom.
  8. Once cooked, fluff the rice with a fork, gently mixing in the fruits and nuts. Season with salt and black pepper to taste.

Notes

Chef's Tips:
• For a crisper tahdig, increase the heat slightly during the steaming process.
• Avoid over-stirring the rice to prevent breaking the grains.
• Serve with a side of yogurt or a cucumber salad for a refreshing contrast.
Food Safety:
• Ensure rice is cooked to an internal temperature of 165°F (74°C) to kill any harmful bacteria.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.