Print

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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/jewelled-rice-pilaf-with-dried-fruits-and-nuts-recipe/