Persian Jeweled Rice with Barberries and Almonds

Name: Persian Jeweled Rice with Barberries and Almonds
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Main Course
Ingredients: Basmati rice; Saffron threads; Water; Salt; Barberries, rinsed; Slivered almonds; Pistachios, shelled; Golden raisins; Dried apricots, chopped; Ghee or butter; Onion, thinly sliced; Ground cinnamon; Ground cardamom; Warm water; Saffron threads

A Colorful Classic

This vibrant and aromatic rice dish is a tapestry of flavors and textures, featuring the sweetness of dried fruits and the crunch of nuts, perfect for festive occasions.

1 h 30 min
6
Intermediate

Ingredients

For the Rice

Basmati rice

2 cups

Saffron threads

1/2 teaspoon

Water

3 cups

Salt

1 tablespoon

For the Fruit and Nut Mix

Barberries, rinsed

1/2 cup

Slivered almonds

1/2 cup

Pistachios, shelled

1/4 cup

Golden raisins

1/4 cup

Dried apricots, chopped

1/4 cup

For the Aromatic Oil

Ghee or butter

2 tablespoons

Onion, thinly sliced

Ground cinnamon

1 teaspoon

Ground cardamom

1/2 teaspoon

For the Saffron Water

Warm water

1/4 cup

Saffron threads

Pinch

Preparation

Preparing the Rice

Rinse the rice

Rinse the basmati rice under cold water until the water runs clear.

Rinse the rice thoroughly to remove excess starch for beautifully separated grains.

Soak the rice

Soak the rice in cold water for 30 minutes, then drain well.

Dissolve saffron

Dissolve saffron threads in 1/4 cup warm water; set aside.

Preparing the Fruit and Nut Mix

Toast nuts

Toast slivered almonds and pistachios in a dry skillet until golden brown; set aside.

Avoid over-toasting nuts as they can become bitter.

Sauté barberries

Lightly sauté barberries in a tablespoon of ghee until they plump up.

Soak dried fruits in water for 10 minutes to enhance their flavors before sautéing.

Mix fruits and nuts

Mix in raisins and chopped apricots; remove from heat.

Cooking Process

Cooking the Rice

Boil 3 cups of water, add soaked rice and salt; cook until tender but slightly firm.

Infusing the Oil

Heat ghee in a pan, sauté onions until golden, stirring in cinnamon and cardamom.

Mixing

Combine saffron water into cooked rice, gently fold in fruits and nuts.

Plating & Serving