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A colorful bowl of Persian jeweled rice adorned with nuts, fruits, and spices.

Persian Jeweled Rice

A vibrant and flavorful dish featuring fluffy basmati rice mixed with sweet dried fruits and crunchy nuts, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: Middle Eastern, Persian
Calories: 300
Ingredients Method Notes

Ingredients
  

Rice and Liquid
  • 2 cups basmati rice Rinse and soak before cooking.
  • 4 cups water For cooking the rice.
  • 1/4 teaspoon saffron strands Infused in hot water.
  • Salt to taste salt For seasoning the rice.
Fruits and Nuts
  • 1/2 cup dried apricots, chopped
  • 1/2 cup dried cranberries
  • 1/2 cup pistachios, chopped
  • 1/2 cup almonds, sliced or slivered Substitute with walnuts for variation.
  • 1 teaspoon cardamom powder Adds a warm spice flavor.
For Cooking
  • 2 tablespoons butter or oil Butter adds richness; oil keeps it vegan.
  • 2 medium onions, thinly sliced Sauté until golden and caramelized.

Method
 

Preparation
  1. Rinse the basmati rice under cold water until the water runs clear. Soak it in water for about 30 minutes, then drain.
  2. Infuse saffron in a small bowl with a couple of tablespoons of hot water for about 10 minutes.
Cooking
  1. 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.
  2. 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.
  3. Stir in the chopped dried fruits, nuts, and cardamom powder. Cook for another 2-3 minutes until the fruits soften.
  4. Layer the partially cooked rice over the onion and fruit mixture. Drizzle the saffron water over the rice.
  5. Cover the pot with a lid and reduce heat to low. Steam for about 20 minutes.
  6. Fluff the rice with a fork, mix gently with the fruit and nut mixture, and serve warm.

Notes

Store in an airtight container for up to 3-4 days in the fridge. Can be made vegan by using olive oil instead of butter. Fluffing the rice with a fork is essential for the final texture.