Jasmine Jeweled Rice Persian Style
Elevate your dinner table with the exquisite Jasmine Jeweled Rice Persian Style, a vibrant dish that dazzles both the eyes and the palate. This aromatic masterpiece begins with tender jasmine rice, delicately perfumed with saffron and layered with caramelized onions, sweet dried fruits like apricots and raisins, and a medley of crunchy pistachios and almonds. Spiced with warm cinnamon and cardamom, the dish achieves an irresistible harmony of sweet and savory flavors. Its crowning glory is the tahdig, a golden, crispy rice crust that forms at the base during slow cooking. Garnished with fresh parsley and jewel-like pomegranate seeds, this Persian-inspired recipe is as beautiful as it is delicious—perfect as a showstopping side or an elegant main course. Ready in an hour, this stunning dish is a must-try for lovers of fragrant, flavorful cuisine.
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Recipe Information
Ingredients
- 2 cups jasmine rice
- 6 cups water
- 1 teaspoon saffron threads
- 2 tablespoons hot water
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 1 cup dried apricots, chopped
- 0.5 cup raisins
- 0.5 cup slivered pistachios
- 0.5 cup sliced almonds
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground cardamom
- 1 teaspoon sugar
- 2 teaspoons salt
- 0.5 cup pomegranate seeds (optional, for garnish)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the jasmine rice in cold water until the water runs clear to remove excess starch, then set aside.
In a small bowl, crush the saffron threads and mix them with 2 tablespoons of hot water. Let it steep and develop its color and aroma while preparing the rice.
Bring 6 cups of water and 2 teaspoons of salt to a boil in a large pot. Add the rinsed rice and cook for 6-7 minutes, stirring occasionally, until the rice is partially cooked and slightly firm in the center. Drain the rice in a colander and set aside.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the thinly sliced onion and sauté until caramelized, about 10-12 minutes. Remove the onions from the pot and set aside.
In the same pot, add an additional 1 tablespoon of butter and 1 tablespoon of olive oil. Layer one-third of the parboiled rice at the bottom of the pot, then scatter one-third of the caramelized onions, chopped dried apricots, raisins, pistachios, and almonds on top. Sprinkle with a pinch of cinnamon and cardamom. Repeat the layering process two more times, ending with a final layer of plain rice on top.
Drizzle the saffron water evenly over the top layer of rice. Using the handle of a wooden spoon, make a few small holes in the rice to allow steam to escape. Cover the pot lid with a clean kitchen towel and place it tightly on the pot to trap the steam.
Cook the rice over medium heat for 10 minutes, then reduce the heat to low and continue simmering for 20-25 minutes. This will create a crispy golden crust (tahdig) on the bottom of the rice.
Once the rice is fully cooked, turn off the heat and let the rice rest for 5 minutes. Carefully transfer the rice to a serving platter, trying to keep the tahdig intact for presentation.
Garnish with optional pomegranate seeds and fresh parsley. Serve warm and enjoy this stunningly fragrant and flavorful dish.
Nutrition Facts
Calories |
3151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.6 g | 217% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 5035 mg | 219% | |
| Total Carbohydrate | 384.7 g | 140% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 177.9 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 674 mg | 52% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 4559 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
