Persian Jeweled Rice Recipe

Persian · Main course · 65 min total

A festive basmati rice dish studded with jewel-like dried fruits, nuts, and saffron, perfect for special occasions.

Ingredients

• 2 cups basmati rice
• 4 cups water
• 1 teaspoon salt
• 1/4 cup vegetable oil
• 1 large onion, thinly sliced
• 1/2 cup dried barberries or dried cranberries
• 1/2 cup golden raisins
• 1/4 cup slivered almonds
• 1/4 cup pistachios, roughly chopped
• 1/4 cup chopped dates
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon saffron threads, dissolved in 2 tablespoons hot water

Instructions

1. Rinse rice in cold water until water runs clear. Soak in water for 30 minutes, then drain.
2. Bring 4 cups water and 1 teaspoon salt to a boil. Add rice and cook until just tender, about 6-8 minutes. Drain and rinse with cool water.
3. In a large nonstick pot, heat 2 tablespoons oil over medium heat. Add sliced onion and cook until golden brown, about 10 minutes. Remove half for garnish.
4. Add barberries, raisins, almonds, pistachios, dates, cumin, cinnamon, and cardamom to the pot. Stir for 1 minute.
5. Gently fold in the parboiled rice. Drizzle saffron water over the top. Cover with a tight lid and cook on low heat for 30 minutes, until rice is fluffy.
6. Fluff rice with a fork. Transfer to a serving platter and top with reserved fried onions.

Tips

• To create a crispy tahdig (crust), add a thin layer of yogurt or saffron water to the pot before adding rice.
• Barberries can be found in Middle Eastern markets; substitute dried cranberries if unavailable.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

More about Persian Jeweled Rice →