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4.78 from 18 votes

Persian Jeweled Rice

Persian jeweled rice is gorgeous with specks of candied orange, pistachios and saffron A feast for both the eyes and pallet.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dinner, Main Course, Side Dish
Cuisine: Mediterranean, Middle Eastern, Persian
Keyword: jeweled rice, Persian jeweled rice, Persian rice
Servings: 8 servings
Calories: 765kcal
Cost: $15

Ingredients

Instructions

  • First, in a small bowl soak a generous pinch of saffron in warm water. Allow to soak while setting up other ingredients.
  • Place rice in a bowl and wash rice, rinsing several times until clear there is clear water. Fill up with water again and add a generous pinch of salt. Allow to soak for 20 minutes.
  • When ready, boil rice for 7-8 min. Rice should be "al dente" and be soft on the outside and hard inside. Drain rice and set aside.
  • Next, using a vegetable peeler, peel orange skin into long strips. Use a small paring knife to cut off the inside white pith (this is bitter). Then cut the orange strips into thinner strips. Soak these in water and rinse 3 times, which helps cut the bitterness.
  • To make the candied orange peel and carrots, in another small pot, bring ½ c sugar and ½ c water to a boil. Add orange strips and carrot strips and boil for 15 minutes on low. When done, set aside.
  • In a separate pan, saute sliced onion in 1 Tb butter and oil until caramelized. About 10 minutes. Add turmeric and mix together well.
  • To the onion mixture, add raisins, dried apricots, cumin and cardamom. Mix everything together and cook for another 2 minutes to cook off the spices.
  • Add candied carrot and orange mixture to the fruit and onions and toss well.
  • Next, add the pistachios and almonds and toss to coat. Drizzle 1 Tb saffron water (that has been soaking). Toss everything together and set aside.
  • Melt 2Tb butter and a good drizzle of olive oil in a large pot. Then, in a small bowl, mix ¼ c of reserved rice with 2 Tb of yogurt and 1 Tb saffron water. Place the rice mixture on the bottom of the large pot. This will help form a "tah-dig" to get a crispy bottom.
  • Next, it's time to layer. Add ⅓ of rice mixture, then ⅓ of fruit and nut mixture and continue until everything is used. Be sure to make a "pyramid" shape as you layer the rice.
  • Use the back of a large wooden spoon to make holes in the rice. This will allow the steam to escape and ensure in a crispy bottom. Then, drizzle the rest of the saffron water on top + ½ cup water.
  • Before closing the pot with a lid, wrap the lid in a towel and then close. The towel will help catch the moisture so the bottom will be crispy. Cook with lid on for 30 minutes on low flame.
  • When ready, spoon rice and fruit mixture on a platter and serve.

Notes

  • Basmati rice is the best rice to use for Persian rice, others such as Jasmine or white rice don't have the same amount of starch and cook differently.
  • Take the time to rinse and soak the rice, this helps release starch creating a fluffier and lighter rice.
  • Have fun with the ingredients, use a number of dried fruits such as dried currants, dried cherries or dried dates.
  • Other additions to add are, fresh pomegranate seeds, fresh herbs such as chopped parsley and mint or candied lemon peel instead of orange peel.

Nutrition

Calories: 765kcal | Carbohydrates: 71g | Protein: 11g | Fat: 52g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 51mg | Potassium: 642mg | Fiber: 7g | Sugar: 24g | Vitamin A: 2006IU | Vitamin C: 2mg | Calcium: 130mg | Iron: 2mg