DAVID TANIS'S PERSIAN JEWELED RICE
This dish is called jeweled rice because it is golden and glistening, laced with butter and spices and piled with nuts and gem-colored fruits. In Iran, it is typically served at weddings or other celebrations. Great platters of it appear at banquets. It also goes beautifully with a weeknight roast chicken. You will probably need to do a little shopping to make this traditional dish. But it is well worth it, and most good supermarkets can supply what you require.
Provided by David Tanis
Categories dinner, side dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Rinse the rice several times in cold water until the water runs clear. Drain. Bring 3 quarts water to a boil in a large pot with 2 tablespoons kosher salt. Add the rinsed rice and boil, stirring occasionally, for 5 minutes, then drain well in a colander.
- Heat 1 tablespoon butter in a small skillet over medium heat. Add the onion, season lightly with salt and cook until softened and lightly colored, 4 to 5 minutes. Moisten with 1 tablespoon saffron water and stir in the cinnamon, cardamom, allspice, black pepper and cumin. Cook for 1 minute more. Stir in the apricots, raisins (or currants) and barberries (or cherries or cranberries).
- Melt 4 tablespoons butter in a heavy-bottomed enamel or nonstick Dutch oven over medium heat. Spread half the par-cooked rice over the bottom of the pot. Spoon over the onion-fruit mixture, then the remaining rice. Leave the pot on the flame, uncovered, for 5 to 8 minutes to gently brown the rice. (Do not stir or move the rice - you will need to rely on your nose to tell if the rice has browned.)
- Drizzle the remaining saffron water over the rice and put on the lid. Adjust the heat to very low and leave undisturbed for 30 minutes. Turn off the heat and let rest at least 10 minutes.
- Heat the remaining 1 tablespoon butter in a small skillet over medium-low heat and gently toast the almonds and pistachios for a minute or so, taking care not to get them too brown. Set aside for garnish.
- To serve, spoon the rice into a wide bowl or platter. With a spatula, carefully lift the bottom crust, placing the crisp side up. Sprinkle with the toasted nuts.
Nutrition Facts : @context http, Calories 491, UnsaturatedFat 10 grams, Carbohydrate 72 grams, Fat 19 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 310 milligrams, Sugar 14 grams, TransFat 0 grams
JEWELED RICE
This side pairs well with Stuffed Chicken or chickpea curry.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 5
Steps:
- In a medium saucepan, melt butter over medium. Add onion and cook until softened, 8 minutes. Season with salt and pepper. Add rice and cook, stirring occasionally, 3 minutes. Add 2 cups water and bring to a boil over high. Reduce heat, partially cover, and simmer until liquid is absorbed, 10 minutes. Stir in raisins, cover, and let stand 3 minutes before serving.
Nutrition Facts : Calories 309 g, Fat 6 g, Fiber 2 g, Protein 5 g, SaturatedFat 4 g
JEWELED RICE
Provided by Samin Nosrat
Categories Onion Side Cranberry Orange Almond Pistachio Saffron Carrot Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Spread pistachios on a rimmed baking sheet and toast until just beginning to brown, about 4 minutes. Transfer to a plate, let cool, then coarsely chop. Spread almonds on the same baking sheet and toast until golden brown, 5-8 minutes; let cool. Set nuts aside.
- Place rice in a fine-mesh sieve and rinse under cold water until water runs clear. Cook rice in a large pot of boiling salted water, stirring occasionally, until grains have lengthened but are still firm, 6-7 minutes; drain and rinse under cold water. Spread rice on another rimmed baking sheet; let cool.
- Meanwhile, using a vegetable peeler, remove zest from orange and thinly slice lengthwise (reserve flesh for another use). Bring sugar and 1 cup water to a boil in a medium saucepan, stirring to dissolve sugar. Add orange zest and carrots, reduce heat, and simmer, stirring occasionally, until carrots are tender, 15-20 minutes; drain and set aside (discard syrup).
- Combine barberries and raisins in a small bowl and cover with hot water; let soak 10 minutes. Drain and set aside. Place saffron in another small bowl and add 1/4 cup hot water; set aside.
- Heat butter and 1 tablespoon oil in a large skillet over medium heat. Add onion, season with salt, and cook, stirring often, until soft and beginning to brown, 8-10 minutes. Add cardamom, cumin, turmeric, and 1 tablespoon saffron mixture. Cook, stirring constantly, until fragrant, about 1 minute.
- Reduce heat to low, add barberries and raisins, and cook, stirring often, about 3 minutes. Stir in reserved nuts and orange zest and carrot mixture; season with salt. Set fruit and nut mixture aside.
- Heat remaining 3 tablespoons oil in a large wide heavy pot over medium heat. Add half of rice, spreading evenly; top with fruit and nut mixture, then remaining rice, spreading evenly. Using the end of a wooden spoon, poke 5-6 holes in rice all the way through to bottom of pot (to help release steam and help rice cook evenly).
- Drizzle remaining saffron mixture over rice. Place a clean kitchen towel over pot, cover with a tight-fitting lid, and secure loose edges of towel on top of lid, using a rubber band or masking tape.
- Cook until pot begins to steam, 5-8 minutes. Reduce heat to very low and cook, without stirring, until rice is tender and bottom layer of rice is browned and crisp, 30-40 minutes.
- Scoop rice into a wide serving bowl, breaking bottom crust into pieces.
- DO AHEAD: Fruit and nut mixture can be made 2 days ahead. Cover fruit and nut mixture and remaining saffron mixture separately and chill.
JEWELLED WILD RICE WITH ALMONDS
A simple rice salad makes a great side dish. Add cranberries and orange for sweetness, nuts for crunch and herbs for lots of fresh flavour
Provided by Barney Desmazery
Categories Side dish
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the butter or oil in a flameproof casserole dish and gently cook the onion for 15 mins until just starting to turn golden. Add the rice and cranberries, and stir a few times until coated. Season well and pour over the stock.
- Float the bay leaves and thyme on top of the stock, and put a circle of baking parchment on top of that. Cover with a lid and put in the oven for 45 mins until the rice is tender. Stir through the parsley, almonds and orange zest. Serve hot, or leave to go cold and serve as a salad, dressed with olive oil and lemon juice.
Nutrition Facts : Calories 457 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium
PERSIAN JEWELED RICE
This dish is called jeweled rice because it is golden and glistening, laced with butter and spices and piled with gem-colored fruits. Some of the ingredients called for may require some effort to find, but you can make substitutions. If you cannot get dried barberries (imported from Iran), you will need dried cherries or goji berries or dried cranberries. You will also need some extra-fancy Basmati rice. One goal in making this dish is to achieve the crisp buttery layer on the bottom of the pot. The technique is not difficult, but it takes a little practice. After the rice is rinsed well, it is parboiled for about 5 minutes and drained. The half-cooked rice is layered into a well-buttered pot along with the chopped dried fruits. Over a moderate flame, it is allowed to brown gently before being splashed with a small amount of saffron-infused water. Then the lid goes on the pot and the heat is turned very low so the rice steams gently. With a little luck and experience, the crisp tah dig, or crust, is formed.
Provided by Harvey Araton
Categories one pot, side dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Rinse basmati rice until water runs clear. Place in a bowl, cover with water and add 1 tablespoon salt. Allow to soak for at least 4 hours or overnight.
- Using a mortar and pestle, grind together saffron and sugar. Combine with a scant 1/3 cup boiling water, and set aside to steep. Bring a stockpot of lightly salted water to a rolling boil. Drain rice and add to pot; cook exactly 6 minutes, then drain into fine-meshed colander.
- Place a round Dutch oven or other wide pan with a lid over medium heat. Add 1 tablespoon butter and vegetable oil. When butter has melted, add potato slices in a single layer. Season to taste with salt and pepper. Spread potatoes evenly with a layer of rice about 1 inch thick. Sprinkle 1 cup barberries in stages over rice. Continue to add rice in smaller and smaller layers, sprinkling barberries between each layer, to make a pyramid of rice with no berries on top.
- Using the handle of a round wooden spoon, poke 3 holes into top of rice until spoon touches potato layer. Combine melted butter with saffron mixture, and pour all over rice. Cover underside of pot lid with a large dry cotton kitchen towel. Place on pan, making sure no ends dangle near source of heat.
- Cook rice mixture over medium-high heat for 5 minutes, then reduce heat to low. Cook 40 to 45 minutes. To serve, spoon rice onto a heated serving platter. Top with rows of almonds, pistachios, candied orange zest and remaining 1/2 cup barberries. Arrange potatoes from bottom of pan in another dish, and serve alongside rice.
Nutrition Facts : @context http, Calories 586, UnsaturatedFat 8 grams, Carbohydrate 111 grams, Fat 11 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 546 milligrams, Sugar 15 grams, TransFat 0 grams
JEWELLED RICE
Give rice an exotic edge with this colourful and fragrant recipe, perfect with slow-cooked lamb
Provided by Good Food team
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 10
Steps:
- Melt butter and ½ tbsp oil in small saucepan, then fry cardamom, bay and cinnamon for 2 mins. Stir in rice to toast for 1 min, then cover with 200ml water. Bring to the boil, cover, then turn heat down and simmer for 5 mins. Stir in barberries, if using, and cook for 5 mins more. Mix saffron with a small splash of boiling water. Once almost all the water has been absorbed by the rice, scatter saffron on top. Cover again, turn off the heat and sit for 5 mins.
- Meanwhile, fry cumin seeds, onions and some salt in the remaining oil until golden and beginning to crisp - this will take around 15 mins. Then spread onions on kitchen paper to remove excess oil.
- To serve, remove whole spices if you like, and scatter the onions on top.
Nutrition Facts : Calories 434 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.11 milligram of sodium
More about "jewelled rice recipes"
RECIPE: IRANIAN JEWELED RICE | KITCHN
From thekitchn.com
Estimated Reading Time 5 mins
- Wash the rice in a large container of water, swishing it around with your hand then draining off the water and repeating until the water runs clear, about five times. Cover again with water, add 2 tablespoons of the salt and soak between 2 and 24 hours. Drain through a fine-mesh sieve and set aside.
- Set a small pot of water to boil. Use a vegetable peeler to take thick strips of rind off the oranges, including a little of the white pith. Slice these strips cross-wise into very small slivers. When the water is boiling, drop the slivers into the water and cook 1 minute. Drain and rinse with cold water. Set aside. (This cuts the bitterness of the orange rind.)
- Clean the barberries by removing any stems or debris. Place them in a sieve set inside a bowl. Cover with cold water and soak for 20 minutes. Pull the sieve from the bowl and rinse under cold water to flush out any remaining sand. Set aside. (If using cranberries, skip this step.)
- In a mortar and pestle, crush the saffron threads with a few pinches of sugar until a powder forms. Stir in 3 tablespoons of orange blossom water and set aside.
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