Description
Persian Jeweled Rice, a classic Iranian dish, combines aromatic basmati rice with vibrant saffron-infused layers and a colorful medley of caramelized onions, sweet raisins, tart barberries or cranberries, crunchy almonds, and pistachios. This festive dish is steamed to perfection with a crispy golden crust, creating a beautiful and flavorful celebration-worthy entree.
Ingredients
Scale
Main Ingredients
- 2 cups basmati rice
- 1 pinch saffron threads
- 2 tablespoons hot water (for saffron)
- Salt to taste
- Additional oil or butter (for steaming)
Toppings
- 2 tablespoons butter or oil (for toppings)
- 1 large onion, thinly sliced
- 1 large carrot, julienned
- 1/4 cup golden raisins
- 1/4 cup barberries or dried cranberries
- 1 tablespoon sugar (optional, for tart berries)
- 1/4 cup slivered almonds
- 1/4 cup shelled pistachios
- 1 tablespoon orange zest (optional)
Instructions
- Soak the Rice: Rinse 2 cups of basmati rice under cold running water until the water runs clear. Soak the rice in warm salted water for 30 minutes to soften the grains.
- Parboil the Rice: Bring a large pot of salted water to a boil. Add the drained rice and cook for 5–6 minutes until the rice is soft on the outside but firm in the center. Drain and rinse the rice with cold water to stop cooking.
- Prepare Saffron Water: Crush the saffron threads and steep them in 2 tablespoons of hot water. Let it sit to release a vibrant color and aroma while preparing other toppings.
- Caramelize Onions: In a skillet, melt 2 tablespoons of butter or oil over medium-low heat. Add the thinly sliced onions and cook slowly for 20–25 minutes until golden brown and caramelized. Remove from heat and set aside.
- Sauté Other Toppings: Using the same pan, individually sauté the julienned carrots, golden raisins, and barberries or dried cranberries until they plump up. If the berries are tart, sprinkle 1 tablespoon of sugar over them to balance the flavor.
- Prepare the Rice Base: In a clean heavy-bottomed pot, add some oil or butter. Spread a layer of rice evenly on the bottom to form the crispy crust known as ‘tahdig’. Layer the remaining rice on top, reserving 1/2 cup of rice.
- Add Saffron Layer: Mix the reserved 1/2 cup of rice with the saffron water until well combined. Spread this fragrant saffron rice evenly over the top of the layered rice in the pot.
- Steam the Rice: Cover the pot lid with a clean kitchen towel to absorb moisture, then place the lid tightly on the pot. Steam the rice over low heat for 30–40 minutes, allowing the flavors to meld and the crispy bottom crust to form.
- Serve and Garnish: Gently fluff the rice with a fork and fold in some of the caramelized onions, sautéed carrots, raisins, berries, almonds, and pistachios. Transfer the rice onto a serving platter. Garnish with the remaining toppings and sprinkle with orange zest for a fresh citrus aroma. Serve warm.
Notes
- Soaking the basmati rice helps achieve fluffy, separate grains after cooking.
- Using a heavy-bottom pot prevents the rice from burning during steaming.
- The crispy bottom layer, called tahdig, is a prized part of Persian rice dishes—avoid stirring the bottom to preserve it.
- Barberries can be substituted with dried cranberries if unavailable.
- The optional sugar balances the tartness of the barberries or cranberries.
- Orange zest adds a bright, fresh aroma, enhancing the jewel-like appearance.
