Jeweled and Jaded Rice
Elevate your next meal with "Jeweled and Jaded Rice," a vibrant, aromatic dish that blends fluffy basmati rice with a medley of bold spices, sweet dried fruits, and crunchy nuts. This dazzling recipe is infused with turmeric, cinnamon, and cardamom, creating a warm and fragrant base that’s perfectly complemented by the jeweled bursts of dried apricots, cranberries, and optional pomegranate seeds. A sprinkle of orange zest and fresh parsley or cilantro adds a refreshing finish, while toasted almonds and pistachios provide irresistible texture. Ideal as a stunning side dish or a captivating centerpiece, this colorful, Persian-inspired recipe is as visually enchanting as it is delicious. Perfect for holiday celebrations or weeknight dinners, "Jeweled and Jaded Rice" is sure to impress both the eyes and the palate.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 3 cups Water
- 1 teaspoon Salt
- 3 tablespoons Butter or ghee
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 0.5 teaspoons Ground turmeric
- 0.25 teaspoons Ground cinnamon
- 0.25 teaspoons Ground cardamom
- 0.5 cups Dried apricots, chopped
- 0.5 cups Dried cranberries or barberries
- 0.5 cups Sliced almonds, toasted
- 0.25 cups Pistachios, roughly chopped
- 0.25 cups Fresh parsley or cilantro, chopped
- 1 teaspoon Orange zest
- 0.5 cups Pomegranate seeds (optional for garnish)
Instructions
Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch and ensures fluffy rice.
In a medium saucepan, combine the rice, water, and salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Once done, remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
While the rice is cooking, heat the butter or ghee in a large skillet over medium heat. Add the chopped onion and sauté until soft and golden, about 5-7 minutes.
Stir in the minced garlic, turmeric, cinnamon, and cardamom. Cook for 1-2 minutes, until fragrant.
Add the chopped dried apricots and cranberries (or barberries) to the skillet. Stir and cook for another 2 minutes to plump up the fruits slightly.
Turn off the heat and gently fold in the cooked rice, making sure the spice and fruit mixture is evenly distributed.
Add the toasted almonds, chopped pistachios, fresh parsley or cilantro, and orange zest. Mix gently to combine.
Transfer the rice to a serving dish and garnish with pomegranate seeds, if desired, for an extra pop of color and flavor.
Serve warm and enjoy this vibrant, aromatic dish as a stunning side or centerpiece!
Nutrition Facts
Calories |
1908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 2420 mg | 105% | |
| Total Carbohydrate | 277.5 g | 101% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 125.9 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 463 mg | 36% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2420 mg | 51% | |
*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.
