Ingredients
Rice and Main Ingredients
- 2 cups basmati rice, washed and rinsed well
- 1/2 cup golden raisins
- 1/2 cup barberries or dried cranberries
- 1 teaspoon saffron threads, crushed and steeped in 3 tablespoons hot water
- 3 tablespoons butter, divided
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and cut into 2-inch long matchsticks
- Peel of 1 orange, finely julienned
- 3 cups boiling water
- 1 teaspoon kosher salt
Spices
- 1/2 teaspoon cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cumin
Nuts and Garnishes
- 1/2 cup slivered almonds
- 1/2 cup shelled toasted pistachios
- Seeds of 1 pomegranate (optional)
Instructions
- Prepare the rice: Rinse the basmati rice thoroughly under cold water until the water runs clear to remove excess starch. Soak the rice in water for about 30 minutes, then drain well.
- Sauté the aromatics: In a large skillet or saucepan, melt 1 tablespoon of butter over medium heat. Add the diced onion and sauté until translucent, approximately 5 minutes.
- Cook the carrots and fruit: Add the carrot matchsticks to the onions and cook for another 3-4 minutes until slightly softened. Stir in the golden raisins, barberries or cranberries, and orange peel julienne. Cook for an additional 2 minutes to combine flavors.
- Toast spices: Add cinnamon, ground cardamom, and ground cumin to the mixture. Stir well to coat the ingredients and allow spices to bloom for about 1 minute.
- Cook the rice: In a large pot, bring 3 cups of boiling water to a boil. Add the drained rice, 1 teaspoon kosher salt, and steeped saffron water. Cook uncovered until the rice is slightly tender but still firm (parboiled), about 6-7 minutes. Drain the rice in a fine-mesh sieve.
- Steam the rice: Return the rice to the pot; layer the sautéed fruit and vegetable mixture on top. Dot with the remaining 2 tablespoons of butter. Cover the pot with a clean kitchen towel and lid. Steam on low heat for 20-25 minutes to allow the rice to finish cooking and absorb all flavors.
- Prepare nuts: While the rice is steaming, toast the slivered almonds and pistachios in a dry skillet over medium heat until fragrant and lightly golden, about 3-5 minutes, stirring frequently to prevent burning. Remove from heat.
- Mix and garnish: Gently fluff the rice with a fork to combine the jeweled ingredients throughout without mashing the grains. Sprinkle the toasted nuts and optional pomegranate seeds on top for a colorful and textural contrast.
- Serve: Transfer the jeweled rice to a serving platter, garnish with additional orange peel or saffron if desired, and serve warm as a centerpiece side dish with Persian or Middle Eastern meals.
Notes
- Barberries can be substituted with dried cranberries if unavailable.
- Soaking the rice before cooking helps achieve fluffy, separate grains.
- The orange peel adds a subtle citrus aroma; use organic oranges to avoid pesticide residues.
- Covering the pot with a towel during steaming prevents condensation from dripping onto the rice and keeps it fluffy.
- This dish pairs beautifully with stews such as Persian ghormeh sabzi or chicken kebabs.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Persian
