Persian Jeweled Rice
Persian Jeweled Rice is a vibrant dish with fluffy basmati rice, warm spices, crunchy nuts, sweet dried fruit, and, of course, the crispy tahdig everyone loves!
Servings: 8 servings
Calories: 570kcal
Cost: $15
Ingredients
For the Rice
- 2 cups basmati rice
- Kosher salt as needed
- Generous pinch of saffron soaked in ¼ cup hot water
- 2 tablespoons yogurt
- 2 tablespoons olive oil for the tahdig (crispy rice bottom)
- 2 tablespoons butter for the tahdig (crispy rice bottom)
For the Candied Orange Peel & Carrots
- 1 orange
- 1 carrot peeled and cut into matchsticks
- ½ cup sugar
- ½ cup water
For the Nut & Dried Fruit Mixture
- 1 onion thinly sliced (red or white)
- 1 cup dried apricots chopped
- ½ cup golden raisins
- ½ cup red raisins
- 1 cup sliced almonds
- 1 cup pistachios roughly chopped
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon cardamom
- 2 tablespoons olive oil
- 1 tablespoon butter
- Chopped parsley or mint for garnish
Instructions
Prep the Rice
- Rinse the rice several times until the water runs clear. Soak in fresh water with a pinch of salt for 20 minutes.
- Bring a large pot of water to a boil. Add the drained rice and cook for 7-8 minutes, until the grains are soft on the outside but still firm inside. Drain and set aside.
Make the Candied Orange Peel & Carrots
- Using a vegetable peeler, remove the orange peel in long strips, avoiding the bitter white pith. Slice into thin strips and rinse several times to reduce bitterness.
- In a small saucepan, bring the sugar and water to a boil. Add the orange and carrot strips, reduce heat to low, and simmer for 15 minutes. Drain and set aside.
Cook the Onion, Nuts & Dried Fruit
- In a large pan, heat 1 tablespoon butter and 2 tablespoons olive oil over medium heat. Add the sliced onion and cook until caramelized, about 10 minutes, then stir in turmeric.
- Add the dried apricots, golden raisins, red raisins, cumin, and cardamom. Stir well and cook for 2 minutes.
- Mix in the candied orange peel and carrots, followed by the almonds and pistachios. Drizzle in 1 tablespoon of saffron water and toss everything together. Remove from heat and set aside.
Assemble & Cook the Rice
- In a large, heavy-bottomed pot, melt the remaining 2 tablespoons of butter and olive oil over medium heat.
- In a small bowl, mix ¼ cup of the cooked rice with the yogurt and 1 tablespoon saffron water. Spread this mixture evenly on the bottom of the pot—this will form the crispy tahdig.
- Begin layering: Add ⅓ of the remaining rice, followed by ⅓ of the fruit and nut mixture. Repeat until everything is used, shaping the rice into a pyramid.
- Using the handle of a wooden spoon, poke holes throughout the rice to allow steam to escape. Drizzle the remaining saffron water over the top.
- Wrap the lid in a clean kitchen towel, place it tightly on the pot, and cook over low heat for 28-30 minutes. The towel will absorb excess moisture, ensuring a crispy bottom.
Serve & Enjoy
- Gently scoop the rice and fruit mixture onto a platter.
- Use a flexible spatula to remove the tahdig (crispy rice) from the bottom of the pot and break it into pieces. Serve alongside the jeweled rice and garnish with chopped herbs.
Notes
- Basmati rice is essential for this dish, it has the right texture and aroma. Other varieties won’t yield the same results.
- Rinse and soak for the best texture: Washing the rice several times and soaking it for at least 20 minutes removes excess starch, resulting in fluffier, lighter grains.
- Customize the mix-ins! Try adding dried cherries, currants, dates or fresh pomegranate seeds.
- Tah-dig tip: Low and slow cooking is key to getting that golden, crispy crust at the bottom. Be patient—it’s worth it!
Nutrition
Calories: 570kcal | Carbohydrates: 86g | Protein: 11g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 52mg | Potassium: 699mg | Fiber: 6g | Sugar: 38g | Vitamin A: 2108IU | Vitamin C: 12mg | Calcium: 105mg | Iron: 2mg