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Jeweled Rice
Recipes
Jeweled Rice
9 servings
45 minutes total

Ingredients

  • 14 cups water, divided
  • 1 teaspoon saffron threads
  • 1 lemon, for zest
  • 1 navel orange, for zest
  • ½ cup dried apricots
  • ⅓ cup dried cherries
  • ⅓ cup dried cranberries
  • ⅓ cup raisins
  • 1 tablespoon kosher salt
  • 2 cups basmati rice
  • 1 large sweet onion
  • ½ cup unsalted butter
  • ½ teaspoon pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ½ cup roasted shelled pistachios
  • ½ cup toasted sliced almonds
  • ½ cup pomegranate arils

Steps

    1. Bring 2 cups water to a boil in medium saucepan. Remove pan from heat and stir in saffron threads. Steep 5 minutes; remove saffron threads. Zest lemon (2 teaspoons) and orange (1 tablespoon); chop apricots. Add to saffron water: lemon zest, orange zest, apricots, cherries, cranberries, and raisins; cover and set aside.
    2. Place salt and remaining 12 cups water in large stockpot; bring to a boil on medium-high. Rinse rice under cold running water until water runs clear; drain well. Add rice to boiling water; cook 5 minutes, stirring occasionally, then drain. Meanwhile, chop onion coarsely.
    3. Return stockpot to heat. Add butter, onions, pepper, cumin, cardamom, cinnamon, and allspice. Cook and stir 3–4 minutes until onions soften and brown slightly. Stir in drained rice and saffron-fruit water; reduce heat to medium-low. Cover and simmer 12–15 minutes until liquid is absorbed and rice is tender.
    4. Transfer to serving bowl and top with pistachios, almonds, and pomegranate arils; serve.

Amount per ⅑ recipe serving: Calories 380, Total Fat 17g, Sat Fat 7g, Trans Fat 0g, Chol 25mg, Sodium 160mg, Total Carb 56g, Fiber 4g, Total Sugar 19g, (Incl. 7g Added Sugars), Protein 6g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 6%