Sweet Jeweled Rice
Transport your taste buds to a world of elegance and flavor with this Sweet Jeweled Rice recipe—an aromatic, show-stopping dish perfect for celebrations or luxurious family dinners. Fluffy basmati rice gets infused with golden saffron, layered with a vibrant medley of softened dried fruits like apricots, cranberries, and raisins, and studded with toasted pistachios and almonds for a delightful crunch. Subtle hints of cardamom, orange zest, and the option of fragrant rose water elevate this dish to a true feast for the senses. With its glistening “jeweled” appearance and a perfect balance of sweetness and spice, this dish pairs beautifully with savory mains or can stand alone as a vegetarian centerpiece. Easy yet indulgent, Sweet Jeweled Rice is a must-try for anyone seeking to master the art of festive, Persian-inspired cooking.
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Recipe Information
Ingredients
- 2 cups basmati rice
- 4 cups water
- 1 teaspoon salt
- 0.25 teaspoon saffron threads
- 2 tablespoons hot water (for saffron infusion)
- 3 tablespoons butter
- 0.5 cup dried apricots, chopped
- 0.5 cup dried cranberries
- 0.5 cup golden raisins
- 0.25 cup pistachios, shelled and roughly chopped
- 0.25 cup almonds, slivered
- 2 tablespoons sugar
- 0.5 teaspoon cardamom powder
- 1 teaspoon orange zest
- 1 teaspoon rose water (optional)
Instructions
Rinse the basmati rice in cold water until the water runs clear. This helps remove excess starch and ensures fluffy rice.
Place the rice in a large bowl, cover with water, and let it soak for 20 minutes. Drain and set aside.
In a small bowl, soak the saffron threads in 2 tablespoons of hot water. Set aside to infuse while preparing the other ingredients.
Bring 4 cups of water to a boil in a medium pot. Add the salt and drained rice. Reduce to a gentle boil and cook for 8–10 minutes, or until the rice is 80% cooked. Drain the rice and set aside.
In a large pot or wide, heavy-bottomed pan, melt the butter over medium heat. Add the dried apricots, dried cranberries, and golden raisins. Sauté for 3–4 minutes until they soften slightly.
Add the pistachios and slivered almonds to the pan, toasting them lightly for 1–2 minutes. Stir in the sugar, cardamom powder, and orange zest. Mix well to combine.
Gently fold the par-cooked rice into the pan, layering it with the fruit-and-nut mixture for even distribution.
Drizzle the saffron infusion evenly over the rice mixture. If using, sprinkle the rose water on top as well.
Cover the pan with a clean kitchen towel or aluminum foil, then place the lid on top to create a tight seal. Reduce the heat to low and allow the rice to steam for 20–25 minutes.
Once cooked, gently fluff the rice with a fork. Transfer to a serving dish, ensuring the fruit and nuts are distributed throughout to create a 'jeweled' look.
Serve warm, garnished with additional chopped pistachios or orange zest if desired.
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 379 mg | 16% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 28.9 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 368 mg | 8% | |
*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.
