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Persian Jeweled Rice

When flavors, aromas and aesthetics come together, Persian Jeweled Rice is created. A pefect addition to your festive tables.
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Prep Time 5 minutes
Cook Time 30 minutes
Course: Main Course, Side Dish
Cuisine: Persian
Ingredients Method Notes

Ingredients
  

  • 400g (2 cups) long grain basmati rice (soaked for 30 minutes)
  • 1½ Tbsp butter
  • 25g almong wedges
  • 15g barberries (dried)
  • 20g cranberries (dried)
  • juice of 1 orange
  • a pinch of saffron (soaked into a tablespoon of water for 10 minutes)
  • ½ tsp turmeric powder
  • 2 cloves garlic (mashed)
  • 1½ tsp salt
For garnish
  • 2 Tbsp pomegranate arils
  • 1 Tbsp pistachio (chopped or cut into wedges)
  • 2-3 mint leaves (finely chopped)

Method
 

  1. Melt the butter into a pot then saute the almonds, barberries and cranberries for about 2 minutes.
  2. Add the basmati rice (drained) along with all the other ingredients (if you’re making it along with the orange-saffron baked chicken, you can add the leftover marinade from the chicken instead of the ingredients in this step. Add ½ tsp of salt instead of 1½ tsp in this case)
  3. Add 600ml of water and bring it to a boil. Cover with a lid and turn the heat to low. Cook for about 20 minutes until the rice is done.
  4. Leave to rest for 10 minutes, then transfer to a serving dish. Garnish with pomegrante arils, pistachio and mint leaves and serve. This Orange-Saffron Chicken is a perfect compliment to this rice.

Notes

If you’re making it along with the orange-saffron baked chicken, you can add the leftover marinade from the chicken instead of the ingredients in step 2. Add ½ tsp of salt instead of 1½ tsp in this case.