Persian Jeweled Rice

This distinctive Persian jeweled rice is a unique addition to your dinning table. It will turn heads and capture the attention with its vibrant array of colors and exquisite aroma.

For The Rice

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INGREDIENTS

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Basmati rice Butter onion Cardamom pods 7 spice Coriander powder Ground cardamom Ground fennel Cumin Cinnamon Saffron threads Water Salt Pomegranate

INGREDIENTS

For The Jewel Mix

Shredded carrots Coarsely chopped pistachios Slivered almonds Raisins  Dried cranberries Extra virgin olive oil Butter Sugar Orange blossom

Soak barberries in water for 10 minutes prior to cooking.

Add butter to the pot along with carrots and olive oil, then proceed to sauté the components.

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Add sugar and mix until incorporated.

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Cook on medium-low for 5 minutes, then add almonds and pistachios. Continue cooking for another 5 minutes before adding the raisins, cranberries or barberries, and orange blossoms. Cook for another 5 minutes then remove from the heat.

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In another pot, add leftover butter and thinly sliced onions. Combine them with the cracked cardamom pods and simmer for 10-15 minutes over medium-low heat until onions become translucent.

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Add the strained rice, mix, and add half of the jewel mixture and spices.

Add saffron threads to the 4 cups of hot water, let sit for 3 minutes, and add to the rice.

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Let it come to a boil, then simmer on medium heat, covered, for 20 minutes.

Add the remaining jewel mix on top and, if desired, add pomegranate.

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