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Jeweled Rice Recipe

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4.1 from 15 reviews

Jeweled Rice is a fragrant and colorful basmati rice dish infused with warm spices, toasted nuts, dried fruits, and citrusy orange zest. This Persian-inspired recipe combines aromatic turmeric, cinnamon, and allspice with crunchy pistachios and almonds, sweet dried fruits, and a touch of bright orange zest to create a festive, flavorful side dish perfect for special occasions or everyday meals.

Ingredients

Orange Zest Syrup

  • Zest from 1 orange
  • ⅓ cup sugar
  • 1 cup water (for syrup)

Nuts

  • ¼ cup raw unsalted pistachios, shelled and roughly chopped
  • ¼ cup sliced almonds

Rice and Aromatics

  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot, chopped
  • 2 cups basmati rice, rinsed
  • ½ teaspoon sea salt
  • 1 teaspoon ground turmeric
  • ¼ teaspoon cumin
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon allspice

Dried Fruit and Garnish

  • 6 ounces dried fruit, chopped (such as cranberries, raisins, currants, or apricots)
  • Chopped fresh flat leaf parsley, for serving

Instructions

  1. Make the orange zest syrup: Using a channel (cocktail) zester, zest the orange to create long curly strips. Alternatively, use a vegetable peeler to cut wide strips and slice them into ¼ inch strips. In a small saucepan, combine the orange zest, sugar, and 1 cup water. Bring to a boil over high heat, then reduce to low and simmer for 8-10 minutes. Drain and set aside the zest and syrup separately.
  2. Toast the nuts: Heat a large, lidded skillet over medium heat. Add the pistachios and almonds and toast until slightly golden and fragrant, about 5 minutes. Remove from the skillet and transfer to a small bowl to cool.
  3. Cook the shallots and rice: In the same skillet, add the olive oil and heat over medium. Once the oil shimmers, add the chopped shallot and cook, stirring frequently, until tender, about 5 minutes. Stir in the rinsed basmati rice and cook, stirring, until the rice grains become opaque, about 2 to 3 minutes.
  4. Add spices: Sprinkle the sea salt, ground turmeric, cumin, cinnamon, and allspice over the rice. Stir constantly for about 1 minute, until the spices become fragrant and well-incorporated.
  5. Boil the rice with orange zest: Pour 4 cups of water into the skillet along with the prepared orange zest. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it cook gently until all the liquid is absorbed and rice is tender, about 20 minutes.
  6. Finish the dish: Remove the skillet from heat. Stir in the toasted nuts and chopped dried fruit gently into the rice. Cover again and let the dish rest for about 10 minutes to allow flavors to meld.
  7. Serve: Fluff the jeweled rice with a fork, garnish with chopped fresh flat leaf parsley, and serve warm as a vibrant side dish.

Notes

  • To zest the orange, a channel or cocktail zester works best for long strips; a vegetable peeler and knife will work if unavailable.
  • Use a lidded skillet to help evenly cook and steam the rice.
  • Adjust dried fruit types as desired—apricots, raisins, currants, or cranberries all work well.
  • This dish pairs wonderfully with Middle Eastern or Mediterranean main courses.
  • For best texture, rinse basmati rice thoroughly before cooking to remove excess starch.

Find it online: https://marthatasty.com/jeweled-rice-recipe/