Persian Jewelled Rice is a traditional Iranian recipe for a classic pilaf-style rice made with frui tand nuts that can be served as a vegetarian dish or as an accompaniment. The full recipe is presented here and I hope you enjoy this classic Iranian version of: Persian Jewelled Rice.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a rice pilaf made with fruit and nuts that can be served as a vegetarian dish or as an accompaniment to other dishes.
Ingredients:
1/2 tsp saffron threads
2 tbsp olive oil or butter
2 tsp Advieh Polow or general-purpose advieh blend
1/4 tsp ground allspice
1 medium onion, diced
300g basmati rice, rinsed well
2 bay leaves
finely julienned zest of 1 lemon (pare with a potato peeler first)
35g dried sour cherries
35g dried Turkish apricots, diced
35g dried figs, diced
35g slivered almonds, toasted
25g pistachios, toasted
seeds of 1 pomegranate for garnish
salt and cracked black pepper, to taste
Method:
Mix the saffron threads with 550ml of hot water and set aside to infuse.
Melt the butter in a large heavy-based frying pan and use to briefly fry the advieh spice mixture and allspice for about 30 seconds, until aromatic (this is blooming the spices). Add the onion and fry over low heat until soft (about 10 minutes).
Stir in the rice and cook for about 2 minutes, stirring constantly, to coat in the oil.
Now pour in the saffron-infused water, adding the lemon zest and bay leaves. Stir to combine, season to taste with salt and cracked black pepper then add in the fruit and nuts. Once more, stir to combine, then cover the pan with a tight-fitting lid. Cook over medium heat for about 12 minutes, then turn off the heat and let the mixture steam, covered, for 10 minutes. Check the rice after 12 minutes and if it's not tender continue cooking for a few minutes more.
At the end of the steaming time, fluff the rice, remove the bay leaves then spoon the rice onto a warmed serving dish.
