Persian Jeweled Rice
Jump to recipeIngredients
- 2 cups basmati rice
- 1/4 cup dried barberries (zereshk) or dried cranberries
- 1/4 cup slivered almonds
- 1/4 cup raw pistachios, roughly chopped
- 1/4 cup dried apricots, thinly sliced
- 2 tbsp dried orange peel, finely chopped
- 2 tbsp sugar
- 1/2 tsp saffron threads
- 3 tbsp hot water
- 1/4 cup vegetable oil, divided
- 1 large onion, thinly sliced
- 1 tsp ground cumin
- 1/2 tsp ground cardamom
- 1/4 tsp ground cinnamon
- 1 1/2 tsp kosher salt, divided
- 2 tbsp butter
- 1/4 cup fresh pomegranate seeds for garnish
Instructions
- 1
Rinse the basmati rice in cold water until the water runs clear, about 5-6 rinses. Soak the rice in cold water with 1 tbsp salt for at least 1 hour, then drain completely.
- 2
Bloom the saffron by crushing the threads with a pinch of sugar, then steeping in 3 tbsp hot water for 15 minutes.
- 3
In a small bowl, soak the barberries in warm water for 10 minutes to soften and remove excess tartness, then drain and pat dry.
- 4
Toast the almonds and pistachios in a dry skillet over medium heat until fragrant and lightly golden, about 3-4 minutes. Set aside.
- 5
Bring a large pot of water to a rolling boil with 2 tbsp salt. Add the drained rice and parboil for 5-6 minutes until the grains are tender on the outside but still firm in the center. Drain immediately.
- 6
Heat 2 tbsp oil in a large non-stick pot over medium heat. Add the sliced onion and cook until golden and caramelized, about 12-15 minutes. Remove and set aside.
- 7
In the same pot, add the remaining 2 tbsp oil and 2 tbsp water. Spread half the parboiled rice evenly on the bottom, pressing gently to form the tahdig (crispy crust).
- 8
Layer the remaining rice in a mound, then poke 5-6 holes through to the bottom with a chopstick to allow steam to escape. Drizzle the saffron water over the top.
- 9
Wrap the pot lid in a clean kitchen towel, cover tightly, and cook over medium-low heat for 45-50 minutes until the bottom is golden and crispy.
- 10
While the rice steams, heat butter in a small pan over medium heat. Add the barberries, sugar, and a pinch of salt. Cook for 2 minutes until the berries are plump and glossy.
- 11
To serve, gently spoon the saffron-tinted rice onto a large platter. Carefully remove the tahdig and place around the edges. Top with caramelized onions, jeweled barberries, toasted nuts, apricots, and orange peel. Scatter pomegranate seeds over the top.