Persian Jeweled Rice
A Saffron rice jeweled with currants, dates, almonds, pinion nuts, citron, and pomegranate.
This dish, although a a little time consuming, is a labor of love. This is a spectacular dish for presentation at a very special dinner for very
special friends or family. Your guests will know how much you favor them when you present this dish for dinner, for special guests.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
PERSIAN JEWELED RICE
INGREDIENTS: Serves 4-6
¼ cup unsalted, shelled raw natural pistachios or roasted pine nuts
¼ cup slivered almonds
2 cups basmati rice (**Basmati rice is a must for this recipe, another rice will not do.)
1 tablespoon Kosher salt/½ gallon of water for cooking rice
½ cup sugar
2 medium carrots, peeled, cut into 1 inch matchstick-size pieces
½ cup dried cranberries
¼ cup chopped dates
2 tablespoons cup candied orange peel
¼ cup pomegranate kernels (for garnishing the top of the dish before serving
¼ cup raisins
¼ teaspoon saffron threads
2 tablespoons unsalted butter
4 tablespoons olive oil, divided
1 medium onion, finely chopped
¼ teaspoon ground cardamom
¼ teaspoon ground cumin
¼ teaspoon ground turmeric
✚ Preheat oven to 350°.
1. Spread pine nuts or pistachios on a rimmed baking sheet and toast until just beginning to brown, about 4 minutes.
Transfer to a plate, let cool, (coarsely chop pistachios if using).
Spread almonds on the same baking sheet and toast until golden brown, 58 minutes; let cool. Set nuts aside.
2. Rinse rice under cold water until water turns clear. Drain rice. Cook rice in a large pot of boiling salted water, stirring
occasionally, until grains have lengthened but are still firm, 67 minutes; drain and rinse under cold water. Spread rice
on another rimmed baking sheet; let cool.
3. Meanwhile, using a vegetable peeler, remove zest from orange and thinly slice lengthwise (reserve flesh for another use).
Bring sugar and 1 cup water to a boil in a medium saucepan, stirring to dissolve sugar. Add orange zest and carrots,
reduce heat, and simmer, stirring occasionally, until carrots are tender, 1520 minutes; drain and set aside (discard syrup).
4. Combine cranberries,and raisins in a small bowl and cover with hot water; let soak 10 minutes. Drain and set aside.
5. Place saffron in another small bowl and add 1/4 cup hot water; set aside.
6. Heat butter and 1 tablespoon of the oil in a large skillet over medium heat. Add onion, season with salt, and cook, stirring
often, until soft and beginning to brown, 810 minutes. Add cardamom, cumin, turmeric, and 1 tablespoon saffron mixture.
Cook, stirring constantly, until fragrant, about 1 minute.
7. Reduce heat to low, add cranberries and raisins, and cook, stirring often, about 3 minutes. Stir in reserved nuts and orange
zest and carrot mixture; season with salt to taste. Set fruit and nut mixture aside. See COOKS NOTE fpr "Do Ahead".
8. Heat remaining 3 tablespoons oil in a large wide heavy pot over medium heat. Add half of rice, spreading evenly; top with
fruit and nut mixture, then remaining rice, spreading evenly. Using the end of a wooden spoon, poke 56 holes in rice all
the way through to bottom of pot (to help release steam and help rice cook evenly).
9. Drizzle remaining saffron mixture over rice. Place a clean kitchen towel over pot, cover with a tight-fitting lid, and secure
loose edges of towel on top of lid, using a rubber band or masking tape.
10. Cook until pot begins to steam, 58 minutes. Reduce heat to very low and cook, without stirring, until rice is tender and
bottom layer of rice is browned and crisp, 3040 minutes.
11. Scoop rice into a wide (decorated) (I used gold) serving bowl, breaking bottom crust into pieces. and set broken pieces
about the top of the rice. Sprinkle the fresh pomegranate kernels on top just before serving**SEE COOKS NOTE**
DO AHEAD: Fruit and nut mixture can be made 2 days ahead. Cover fruit and nut mixture and remaining saffron mixture separately and chill.
1. The bottom crust of the rice is a Persian delicacy and in their culture the eldest male adult gets first serving of the crust. What ever is left
can be consumed by others at the table.
NOTE: ALTHOUGH NOT THE EXACT RECIPE PRESENTED, THE VIDEO BELOW MIGHT BE OF HELP TO YOU.
U-TUBE VIDEO - 1. HOW TO MAKE PERSIAN RICE
U-TUBE VIDEO - 2. HOW TO MAKE PERSIAN RICE
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