Go Back

Persian-Style Jewelled Rice

Persian-Style Jewelled Rice is a vibrant, flavorful dish filled with sweet dried fruits, tangy berries, and crunchy nuts!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Persian
Servings 4 servings

Equipment

  • Skillet
  • Fine Hole Grater

Ingredients
  

  • 4 tsp avocado oil
  • 4 medium garlic cloves minced
  • 1 medium white onion sliced lengthwise
  • 4 medium green cardamom pods slightly crushed,, enough to open the pods
  • ¾ cup slivered almonds
  • 4 tsp fennel seeds
  • 1 cup parboiled rice dry
  • 2 cups water
  • 1 thread saffron
  • ¾ cup dried cranberries
  • ½ tsp ground turmeric
  • 2 tsp ground, roasted cumin
  • ¾ cup fresh pomegranate arils
  • ½ cup Medjool dates chopped
  • 1 tsp fresh lemon zest
  • ½ cup roasted pistachios chopped
  • 2 tsp fresh lemon juice
  • ½ tsp ground cinnamon
  • 1 tsp pink salt
  • pinch red chili flakes
  • ¼ cup fresh mint chopped

Instructions
 

  • Add the oil in a skillet over medium heat. Once hot, stir in the garlic onion, cardamom pods, slivered almonds and fennel seeds.
  • Stir for a few minutes, until the onions are translucent.
  • Add in the rice, water, saffron and remaining ingredients, up to and including the pistachios.
  • Let it simmer on medium-low heat, partially covered, for 20 minutes. Stir every few minutes, until all the liquid is absorbed.
  • When the rice is fully cooked, turn off the heat. If there is still liquid left, continue stirring until it's all absorbed.
  • Turn off the heat. Stir in the lemon juice, cinnamon, salt and optional chili flakes.
  • Carefully fold in the fresh mint.
  • Transfer to serving bowls, topping with extra nuts and herbs, or a dollop of vegan yogurt.
  • If you're not eating it right away, then transfer to an airtight container. Leave the lid open and allow the rice to fully cool down before transferring to the fridge. Enjoy!

Notes