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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/jewelled-rice-pilaf-recipe/