Jewelled Rice Pilaf with Dried Fruits and Nuts Recipe

Introduction

Jewelled rice pilaf is a vibrant and fragrant dish that combines aromatic spices, colorful dried fruits, and crunchy nuts. This elegant pilaf is perfect for special occasions or to elevate any meal with its beautiful flavors and textures.

Ingredients

• 1/2 – 1 tsp saffron threads (125 – 250mg) (SUB: 1/4 tsp saffron powder or 1/2 tsp turmeric powder)
• 2 tbsp boiling water
• 2 tbsp (30g) ghee or butter
• 1/4 tsp fennel seeds
• 1/4 tsp cumin seeds
• 1 onion, finely diced
• 2 garlic cloves, minced
• 1 cinnamon stick
• 1/8 tsp allspice
• 1/8 tsp cardamom powder
• 1 1/2 cups basmati rice
• 2 1/4 cups low sodium vegetable stock (or chicken stock)
• 3/4 tsp cooking/kosher salt
• 2 bay leaves (preferably fresh, else dried)
• 1/2 tsp lemon zest
• 1/4 cup dried cranberries
• 1/4 cup dried apricots, cut into 1cm (1/3″) pieces
• 1/4 cup golden raisins
• 1/4 cup pistachios, toasted
• 1/4 cup slivered almonds, toasted
• 2 tbsp (30g) ghee or butter, melted
• 1/2 pomegranate, seeds only
• 2 tbsp coriander (cilantro) leaves, roughly chopped
• 2 tbsp roughly chopped toasted pistachios

Instructions

1. Step 1: Grind saffron into a powder using a mortar and pestle. Mix it with the boiling water and set aside while the rice cooks to release its color and aroma.
2. Step 2: Melt ghee or butter in a large saucepan over medium-high heat. Add fennel and cumin seeds, stirring for 30 seconds until fragrant. Add diced onion and minced garlic, cooking for 5 minutes until softened.
3. Step 3: Stir in the cinnamon stick, cardamom powder, and allspice, cooking for another 30 seconds. Add the basmati rice and stir for 1 minute to coat the grains with the spices and ghee.
4. Step 4: Pour in the vegetable stock, add bay leaves, lemon zest, salt, dried cranberries, apricots, raisins, pistachios, and slivered almonds. Stir gently and bring to a simmer. Cover with a lid, reduce heat to low, and let cook undisturbed for 14 minutes.
5. Step 5: Check quickly to ensure all liquid has been absorbed. Remove the saucepan from heat and let the rice rest, covered, for 10 minutes to finish steaming.
6. Step 6: Pour half of the saffron water over the rice, then gently fluff with a rubber spatula to avoid breaking the rice grains. Add the remaining saffron water and melted ghee, carefully tossing until the rice is evenly yellow and fragrant.
7. Step 7: Transfer the pilaf to a serving platter. Sprinkle with pomegranate seeds, chopped coriander leaves, and toasted pistachios before serving. Enjoy alongside your favorite main dish.

Tips & Variations

• For extra flavor, toast the spices briefly before adding the onion and garlic.
• Substitute dried fruits with fresh pomegranate arils or chopped fresh apricots for a fresher taste.
• Use toasted cashews or almonds as alternative nuts to change the texture and taste.
• If you don’t have saffron, turmeric powder adds a lovely color and mild earthy flavor as a substitute.
• Rinse the basmati rice before cooking to help it stay fluffy and prevent sticking.

Storage

Store any leftover pilaf in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan with a splash of water or stock to prevent the rice from drying out. Avoid reheating in the microwave for best texture. This pilaf does not freeze well due to the nuts and dried fruit.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pilaf vegan?

Yes, simply use plant-based oil or vegan butter instead of ghee or regular butter to keep it entirely vegan without compromising the rich flavor.

How do I prevent the rice from becoming mushy?

Be sure to keep the lid on during cooking and avoid stirring the rice while it simmers. Use the correct amount of liquid and let the rice rest after cooking to absorb moisture evenly.

Jewelled Rice Pilaf with Dried Fruits and Nuts Recipe

Print Recipe

★★★★★

4.9 from 80 reviews

A fragrant and colorful jewelled rice pilaf infused with saffron, aromatic spices, and studded with dried fruits and toasted nuts for a delightful blend of flavors and textures. Perfect as an elegant side dish for festive meals or special occasions.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 to 6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Saffron Mixture

• 1/2 – 1 tsp saffron threads (125 – 250mg) (SUB: 1/4 tsp saffron powder OR 1/2 tsp turmeric powder)
• 2 tbsp boiling water

Rice and Spices

• 2 tbsp (30g) ghee or butter
• 1/4 tsp fennel seeds
• 1/4 tsp cumin seeds
• 1 onion, finely diced
• 2 garlic cloves, minced
• 1 cinnamon stick
• 1/8 tsp allspice
• 1/8 tsp cardamom powder
• 1 1/2 cups basmati rice
• 2 1/4 cups low sodium vegetable stock (or chicken stock)
• 3/4 tsp cooking/kosher salt
• 2 bay leaves (preferably fresh, else dried)
• 1/2 tsp lemon zest

Dried Fruits and Nuts

• 1/4 cup dried cranberries
• 1/4 cup dried apricots, cut in 1cm (1/3″) pieces
• 1/4 cup golden raisins
• 1/4 cup pistachios, toasted
• 1/4 cup slivered almonds, toasted

Finishing Touches

• 2 tbsp (30g) ghee or butter, melted
• 1/2 pomegranate, seeds only
• 2 tbsp coriander/cilantro leaves, roughly chopped
• 2 tbsp roughly chopped toasted pistachios

Instructions

1. Soak saffron: Grind the saffron threads into a fine powder using a mortar and pestle. Pour in 2 tablespoons of boiling water, stir well, and set aside to infuse while the rice cooks.
2. Sauté: Heat 2 tablespoons of ghee or butter in a large saucepan over medium-high heat. Add fennel and cumin seeds; stir for 30 seconds to release their aroma. Add the finely diced onion and minced garlic, cooking for 5 minutes until softened. Stir in cinnamon stick, cardamom powder, and allspice; cook for another 30 seconds to toast the spices. Add the basmati rice and stir for 1 minute, coating the grains in the flavorful mixture.
3. Cook rice: Pour in the vegetable stock, add bay leaves, lemon zest, salt, and the dried cranberries, apricots, golden raisins, pistachios, and slivered almonds. Stir gently, bring the mixture to a simmer, then cover with a lid. Reduce the heat to low ensuring a gentle simmer at the edges and cook undisturbed for 14 minutes. Avoid opening the lid or stirring to prevent breaking the rice grains.
4. Rest: Quickly check that all liquid has been absorbed. Remove the pot from heat with the lid still on and let the rice rest for 10 minutes to finish steaming.
5. Yellow!: Pour half of the saffron water over the rice and gently fluff it with a rubber spatula to combine, taking care not to break the long rice strands. Once partially mixed, add the remaining saffron water and melted ghee. Gently toss the rice to evenly distribute the saffron, turning the grains a beautiful yellow hue.
6. Serve: Transfer the jewelled rice pilaf onto a serving platter. Sprinkle with pomegranate seeds, chopped coriander leaves, and toasted pistachios. Serve warm, ideally alongside fish koftas or your preferred main dish.

Notes

• If saffron threads are unavailable, substitute with 1/4 tsp saffron powder or 1/2 tsp turmeric powder for color.
• Ghee enriches the dish with a nutty flavor, but butter can be used as an alternative.
• Rinsing basmati rice before cooking helps reduce starch and prevents clumping.
• Fresh bay leaves are preferred, but dried bay leaves work well too.
• To toast nuts, heat them in a dry pan over medium heat for 3-5 minutes until fragrant and slightly browned.
• Using fresh pomegranate seeds adds a juicy burst of flavor and attractive color.

Keywords: saffron rice, jewelled rice, pilaf, Middle Eastern rice recipe, festive rice, basmati rice dish, dried fruit rice, nutty rice pilaf