Jewelled Persian Rice
Infused with the vibrant flavors and stunning colors of Persian cuisine, Jewelled Persian Rice is a showstopping dish that turns any meal into a feast. Fluffy basmati rice is delicately perfumed with saffron and spices like cinnamon, cardamom, and cumin, while a dazzling assortment of toppings—sweet raisins, tangy barberries, crunchy pistachios, almonds, and aromatic orange zest—creates a symphony of taste and texture. This dish, crowned with a golden, crispy tahdig crust, is as visually striking as it is delicious, making it perfect for special occasions or as a centerpiece for entertaining. Whether served as a side dish or the main event, Jewelled Persian Rice brings elegance and a touch of Middle Eastern heritage to your table.
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Recipe Information
Ingredients
- 2 cups basmati rice
- 4 cups water
- 1.5 teaspoons salt
- 0.5 teaspoons saffron threads
- 2 tablespoons boiling water
- 1 large carrot
- 0.5 cup dried barberries (or dried cranberries)
- 0.25 cup raisins
- 0.25 cup shelled pistachios
- 0.25 cup slivered almonds
- 3 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1 teaspoon sugar
- 1 tablespoon orange zest
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground cardamom
- 0.25 teaspoons ground cumin
Instructions
Rinse the basmati rice under cold water several times until the water runs clear to remove excess starch. Soak the rice in cold water for 20 minutes, then drain thoroughly.
In a small bowl, soak the saffron threads in 2 tablespoons of boiling water. Set aside.
Peel the carrot and julienne it into thin strips. Set aside.
Rinse the dried barberries under cold water to remove any grit, then soak them in cold water for 10 minutes. Drain and set aside.
In a medium-sized pot, bring 4 cups of water to a boil. Add the drained rice and salt. Boil for 7-8 minutes until the rice is partially cooked (it should still have a bite to it). Drain the rice and set aside.
In a large, nonstick pot, heat 1 tablespoon of butter and 2 tablespoons of vegetable oil over medium heat. Spread a small, even layer of the partially cooked rice at the bottom to form a crust (tahdig). Layer the remaining rice on top, creating a slight dome shape.
Drizzle half of the saffron water over the rice. Cover the pot with a clean kitchen towel or paper towel and place the lid on top. Reduce the heat to low and allow the rice to steam for 25-30 minutes.
While the rice is steaming, prepare the jeweled toppings. In a small frying pan, melt 2 tablespoons of butter over medium heat. Add the julienned carrots, barberries, raisins, orange zest, sugar, and a pinch of salt. Cook for 3-4 minutes until fragrant and glossy. Remove from heat.
In another small pan, toast the pistachios and slivered almonds over medium heat for 2-3 minutes until lightly golden. Set aside.
Once the rice is cooked, carefully remove it from the pot. Reserve the crispy tahdig layer separately.
Gently mix the steamed rice with the remaining saffron water, ground cinnamon, ground cardamom, and ground cumin for added aroma and flavor.
Transfer the rice to a large serving platter. Scatter the carrot, barberry, and raisin mixture over the top, followed by the toasted pistachios and almonds.
Serve warm, with pieces of crispy tahdig on the side for added texture and flavor.
Nutrition Facts
Calories |
297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 504 mg | 22% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 11.1 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 261 mg | 6% | |
*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.
