Description
Bright, beautiful, and bursting with flavor, Persian Jeweled Rice is a festive and luxurious rice dish known for its saffron-infused basmati grains, crunchy nuts, and vibrant dried fruits. Often served at weddings and holidays, it’s a stunning dish that brings both sweet and savory flavors together in harmony. Whether you’re after a flavorful side for lamb or a vegetarian centerpiece, this elegant pilaf is a top-tier choice for easy dinner, healthy side, or food ideas for gatherings. It’s gluten-free and easily adaptable, making it perfect for many diets, from wholesome dinner ideas to special celebration meals.
Ingredients
2 cups basmati rice
1/2 teaspoon saffron threads
1/4 cup hot water (for blooming saffron)
1 tablespoon sugar (for saffron)
1/2 cup dried barberries or cranberries
1/2 cup golden raisins
1/2 cup dried apricots, chopped
1/3 cup slivered almonds
1/3 cup pistachios
1 medium onion, thinly sliced
2 tablespoons butter or ghee
1 tablespoon sugar (for sautéing fruit)
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon turmeric
1 teaspoon salt (for boiling rice)
1/4 cup neutral oil (for tahdig)
1 tablespoon plain yogurt (optional for crispy tahdig base)
1 tablespoon orange zest or peel strips
Instructions
1. Rinse basmati rice under cold water until the water runs clear to remove excess starch.
2. Boil rice in salted water until just tender (al dente), then drain and set aside.
3. Grind saffron threads with 1 tablespoon sugar and steep in 1/4 cup hot water. Set aside to bloom.
4. In a skillet, melt butter or ghee. Add onions and cook until lightly caramelized. Add barberries, raisins, apricots, orange zest, almonds, pistachios, and spices. Stir until fruits are glossy. Set aside.
5. In a large non-stick pot, heat neutral oil. Mix a scoop of rice with yogurt and saffron, then spread as the bottom layer (for tahdig).
6. Layer remaining rice with the jeweled fruit-nut mix and drizzle saffron water between layers.
7. Cover the pot with a kitchen towel under the lid. Steam on low heat for 30-40 minutes.
8. Gently scoop rice onto a platter. Top with reserved jeweled mix and an extra drizzle of saffron water for garnish.
Notes
For the crispiest tahdig, make sure to use a heavy-bottomed nonstick pot and don’t rush the steaming step.
If using cranberries instead of barberries, soak them in warm water for 10 minutes to soften before sautéeing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Steamed
- Cuisine: Persian
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 14g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Persian Jeweled Rice, saffron rice, holiday rice, easy recipe, rice with fruit and nuts