Jewelled Rice Pilaf Recipe

Introduction

Jewelled rice pilaf is a fragrant and colorful dish, packed with aromatic spices, dried fruits, and nuts. Its vibrant saffron hue and delightful textures make it a perfect centerpiece or side for special occasions and everyday meals alike.

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 vegetable stock, low sodium (or chicken)
• 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 the saffron threads into a powder using a mortar and pestle. Mix it with 2 tablespoons of boiling water and set aside while the rice cooks.
2. Step 2: Melt 2 tablespoons of ghee or butter in a large saucepan over medium-high heat. Add the fennel and cumin seeds and stir for 30 seconds until fragrant. Add the finely diced onion and minced garlic, cooking for 5 minutes until softened.
3. Step 3: Add the cinnamon stick, cardamom powder, and allspice. Stir for 30 seconds. Add the basmati rice, stirring for 1 minute to coat the grains in the spices and fat.
4. Step 4: Pour in the vegetable stock, add the bay leaves, lemon zest, salt, dried cranberries, apricot pieces, golden raisins, pistachios, and almonds. Stir gently and bring to a simmer. Cover with a lid, reduce heat to low so it simmers gently, and cook undisturbed for 14 minutes.
5. Step 5: Remove the saucepan from heat but keep the lid on. Let the rice rest for 10 minutes so it absorbs any remaining moisture.
6. Step 6: Pour half the saffron water over the rice. Using a rubber spatula, gently fluff the rice to distribute the color without breaking the grains. Add the remaining saffron water and the melted ghee, gently tossing until the rice is evenly yellow.
7. Step 7: Transfer the pilaf to a serving platter. Sprinkle with pomegranate seeds, chopped coriander leaves, and extra toasted pistachios. Serve warm, ideally alongside fish koftas or your choice of main dish.

Tips & Variations

• For a nut-free version, omit pistachios and almonds and substitute with toasted sunflower seeds or pumpkin seeds.
• Using fresh saffron threads provides the best aroma and color, but good quality saffron powder or turmeric can work in a pinch.
• Rinse the basmati rice under cold water until the water runs clear to remove excess starch and keep the grains separate.
• Toast the nuts gently in a dry pan until fragrant for a richer flavor and crunch.

Storage

Store leftover jewelled rice 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 over low heat to prevent drying out. It can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, simply replace ghee or butter with a plant-based oil or vegan butter to keep it vegan-friendly without compromising on taste.

What can I serve with jewelled rice pilaf?

This pilaf pairs beautifully with grilled or roasted meats, fish koftas, roasted vegetables, or a simple salad for a complete meal.

Jewelled Rice Pilaf Recipe

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★★★★★

4.7 from 111 reviews

A fragrant and colorful jewelled rice pilaf featuring saffron-infused basmati rice combined with toasted nuts, dried fruit, and aromatic spices. This dish is perfect as a festive side or a standalone vegetarian main, delivering a delightful balance of sweet and savory flavors.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 39 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Spices & Flavorings

• 1/2 – 1 tsp saffron threads (125 – 250mg) (SUBSTITUTE: 1/4 tsp saffron powder OR 1/2 tsp turmeric powder)
• 2 tbsp boiling water
• 1/4 tsp fennel seeds
• 1/4 tsp cumin seeds
• 1 cinnamon stick
• 1/8 tsp allspice
• 1/8 tsp cardamom powder
• 3/4 tsp cooking/kosher salt
• 2 bay leaves (preferably fresh, else dried)
• 1/2 tsp lemon zest

Dairy & Fats

• 2 tbsp (30g) ghee or butter (for sautéing)
• 2 tbsp (30g) ghee or butter, melted (for tossing)

Vegetables & Aromatics

• 1 onion, finely diced
• 2 garlic cloves, minced

Grains & Liquids

• 1 1/2 cups basmati rice
• 2 1/4 cups vegetable stock, low sodium (or chicken stock)

Fruits & Nuts

• 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
• 1/2 pomegranate, seeds only

Herbs & Garnish

• 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. Stir in 2 tablespoons of boiling water and set aside to infuse while you prepare the rice.
2. Sauté aromatics and spices: In a large saucepan over medium-high heat, melt the 2 tablespoons of ghee or butter. Add the fennel and cumin seeds and stir for about 30 seconds until fragrant. Add the finely diced onion and minced garlic and cook for 5 minutes until softened. Stir in the cinnamon stick, cardamom powder, and allspice, cooking for another 30 seconds to release their aromas. Add the basmati rice and coat it in the flavorful mixture by stirring for 1 minute.
3. Cook rice: Pour in the vegetable stock, then add the bay leaves, lemon zest, salt, dried cranberries, dried apricots, golden raisins, toasted pistachios, and toasted slivered almonds. Stir to combine. Bring the mixture to a simmer, cover with a lid, then reduce the heat to low ensuring a gentle simmer around the edges. Cook undisturbed for 14 minutes, avoiding peeking or stirring to allow the rice to absorb the liquid evenly.
4. Rest the rice: After cooking, quickly check that the liquid is absorbed. Remove the pan from heat but keep the lid on. Allow the rice to rest for 10 minutes to finish steaming and settle the flavors.
5. Fluff and color the rice: Pour half of the saffron water over the rice. Using a rubber spatula, gently fluff the rice to avoid breaking the long grains, distributing the yellow color gently. Once mostly combined, add the remaining saffron water and the melted ghee. Toss very gently until the rice is evenly yellow and well combined.
6. Serve: Transfer the pilaf to a serving platter. Sprinkle the top with fresh pomegranate seeds, chopped coriander leaves, and the additional toasted pistachios. Serve warm, ideally accompanied by flavorful dishes such as fish koftas.

Notes

• Note 1: If saffron threads are unavailable, substitute with 1/4 teaspoon saffron powder or 1/2 teaspoon turmeric powder for color and some flavor.
• Note 2: Ghee offers a richer flavor, but butter can be used as an alternative.
• Note 3: Rinse the basmati rice under cold running water until the water runs clear to remove excess starch and ensure fluffy grains.
• Note 5: Toast pistachios and slivered almonds lightly in a dry pan over medium heat until fragrant and lightly browned to enhance their crunch and flavor.
• Note 6: Use fresh pomegranate seeds for a juicy, tart contrast to the sweet dried fruits in the pilaf.

Keywords: Jewelled rice pilaf, saffron rice, basmati rice recipe, Middle Eastern rice, festive rice side dish, pilaf with dried fruit and nuts, vegetarian pilaf