Persian Jeweled Rice in Cabbage
Transform your dinner table into a vibrant feast with this stunning Persian Jeweled Rice in Cabbage recipe. Enveloping the fragrant, saffron-infused basmati rice in tender green cabbage leaves, this dish is a showstopper perfect for special occasions or an elegant weeknight treat. The jeweled rice boasts a delightful medley of flavors and textures—sweet dried apricots, plump raisins, crunchy pistachios, and slivered almonds—highlighted by warm spices like cinnamon and cardamom. The delicate parcels are baked to perfection and crowned with ruby-red pomegranate arils and fresh parsley for a burst of color and freshness. Effortlessly fusing traditional Middle Eastern flavors with a creative presentation, this dish is as visually striking as it is delicious. Perfect as a side dish or a vegetarian main course, this recipe is truly a celebration of culinary artistry.
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Recipe Information
Ingredients
- 1 large head green cabbage
- 2 cups basmati rice
- 4 cups water
- 2 teaspoons salt
- 3 tablespoons butter
- 1 large onion
- 2 medium carrots
- 0.5 cup dried apricots
- 0.25 cup raisins
- 0.25 cup slivered almonds
- 0.25 cup pistachios
- 2 teaspoons orange zest
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cardamom
- 0.25 teaspoon saffron threads
- 2 tablespoons hot water
- 0.5 cup pomegranate arils
- 2 tablespoons parsley
- 2 tablespoons olive oil
Instructions
Carefully remove 6–8 large outer leaves from the cabbage without tearing them. Blanch the leaves in boiling water for 2–3 minutes, then transfer to a bowl of ice water. Pat dry and set aside.
Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, bring the 4 cups of water and 1 teaspoon of salt to a boil. Add the rice and cook for 8–10 minutes, or until al dente. Drain and set aside.
In a small bowl, combine the saffron threads with 2 tablespoons of hot water and set aside to bloom.
Finely dice the onion and grate the carrots. Heat 2 tablespoons of butter in a large skillet over medium heat, then sauté the onion until golden and translucent, about 5 minutes. Add the carrots, dried apricots (chopped), raisins, orange zest, cinnamon, and cardamom, and cook for another 3 minutes.
Stir in the cooked rice, almonds, pistachios, remaining salt, and the bloomed saffron (including the liquid). Mix gently to combine and remove from heat.
Preheat the oven to 375°F (190°C). Lay a cabbage leaf flat on a clean work surface, add about 1/2 cup of the rice mixture in the center, and fold the edges over to form a secure parcel. Repeat with the remaining leaves and rice mixture.
Brush a large baking dish with olive oil. Arrange the stuffed cabbage parcels seam-side down in the dish. Dot each parcel with a small piece of the remaining butter. Cover the dish tightly with foil and bake for 30–35 minutes, or until the cabbage is tender.
Remove from the oven and let cool for 5 minutes before serving. Carefully plate each parcel and garnish with pomegranate arils and chopped parsley.
Nutrition Facts
Calories |
1955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.9 g | 126% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 5155 mg | 224% | |
| Total Carbohydrate | 248.0 g | 90% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 86.4 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 542 mg | 42% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3076 mg | 65% | |
*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.
