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Persian-Style Jeweled Rice Recipe

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★★★★★

4.9 from 117 reviews

Persian-Style Jeweled Rice is a fragrant and visually stunning dish featuring basmati rice cooked with saffron, aromatic spices, and a colorful mix of dried fruits and nuts. This dish is traditionally served at Persian celebrations and combines sweet and savory flavors with the vibrant jewel-like colors of barberries, golden raisins, orange peel, almonds, and pistachios.

Ingredients

Scale

Rice and Spices

  • 2 cups basmati rice, washed and rinsed well
  • 1 teaspoon saffron threads, crushed and steeped in 3 tablespoons of hot water
  • 1/2 teaspoon cinnamon
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 3 cups boiling water

Fruits and Nuts

  • 1/2 cup golden raisins
  • 1/2 cup barberries or dried cranberries
  • 1/2 cup slivered almonds
  • 1/2 cup shelled, toasted pistachios
  • Seeds of 1 pomegranate (optional, for garnish)
  • Peel of 1 orange, finely julienned

Vegetables and Fat

  • 3 tablespoons butter, divided
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and cut into 2-inch long matchsticks

Instructions

  1. Prepare the saffron: Crush the saffron threads finely and steep them in 3 tablespoons of hot water to release their color and aroma. Set aside.
  2. Sauté the vegetables and fruits: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and sauté until translucent and fragrant. Add the carrot matchsticks and cook until they begin to soften. Stir in the golden raisins, barberries (or dried cranberries), and julienned orange peel, cooking for a few more minutes to combine flavors.
  3. Toast the nuts: In a separate small dry skillet, toast the slivered almonds and pistachios over medium heat until fragrant and lightly browned. Set aside for garnish.
  4. Cook the rice: In a large pot, bring 3 cups of boiling water to a boil. Add the rinsed basmati rice along with the cinnamon, ground cardamom, ground cumin, and kosher salt. Stir gently, reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed.
  5. Combine saffron and butter: In a small saucepan or microwave, melt the remaining 1 tablespoon of butter and mix with the steeped saffron water.
  6. Layer and steam the rice: Once the rice is cooked, remove from heat. Gently fluff the rice with a fork. Drizzle the saffron butter over the rice and fold in the sautéed vegetables and fruits carefully to distribute the jewel-like components throughout the rice without breaking the grains.
  7. Garnish and serve: Transfer the jeweled rice to a serving platter. Sprinkle the toasted almonds, pistachios, and optional pomegranate seeds on top for a beautiful presentation. Serve warm as a stunning centerpiece dish.

Notes

  • For the orange peel, use only the colored part of the peel, avoiding the bitter white pith.
  • Barberries are traditional in Persian cooking for their tart flavor, but dried cranberries can be used as a substitute if barberries are unavailable.
  • Rinsing and soaking the basmati rice for about 30 minutes before cooking helps achieve fluffier rice.
  • Gently folding the ingredients prevents the rice grains from breaking and maintains the visual appeal.

Keywords: Persian Jeweled Rice, Zereshk Polo, saffron rice, basmati rice, Persian cuisine, festive rice dish, jeweled rice with nuts and fruits

Find it online: https://mjrecipe.com/persian-style-jeweled-rice-recipe/