Description
Jewelled rice pilaf is a fragrant and colorful dish featuring basmati rice cooked with aromatic spices, dried fruits, nuts, and saffron. This pilaf combines the rich flavors of cinnamon, cardamom, and cumin with the sweetness of dried apricots, cranberries, and golden raisins, garnished with toasted pistachios, slivered almonds, and fresh pomegranate seeds, making it a stunning side dish perfect for festive occasions or special meals.
Ingredients
Scale
Spices and Aromatics
- 1/2 – 1 tsp saffron threads (125 – 250mg) (SUB: 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
- 1 bay leaf (preferably fresh, else dried)
- 1/4 tsp kosher/cooking salt
- 1/2 tsp lemon zest
Vegetables and aromatics
- 1 onion, finely diced
- 2 garlic cloves, minced
Fats
- 2 tbsp (30g) ghee or butter for sautéing
- 2 tbsp (30g) ghee or butter, melted (for finishing)
Rice and Liquids
- 1 1/2 cups basmati rice
- 2 1/4 cups vegetable stock, low sodium (or chicken stock)
Dried Fruits and 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
Garnishes
- 1/2 pomegranate, seeds only
- 2 tbsp coriander/cilantro leaves, roughly chopped
- 2 tbsp roughly chopped toasted pistachios
Instructions
- Soak saffron: Grind the saffron threads into a fine powder using a mortar and pestle. Mix the ground saffron with boiling water and set aside to infuse while the rice is cooking, allowing the flavor and color to develop.
- Sauté spices and aromatics: In a large saucepan, melt ghee or butter over medium-high heat. Add fennel and cumin seeds, stirring for 30 seconds to release their aroma. Add the finely diced onion and minced garlic, cooking for about 5 minutes until softened and translucent. Stir in cinnamon stick, cardamom powder, and allspice, cooking for another 30 seconds. Add the basmati rice and stir for 1 minute to coat the grains fully in the fragrant spices and fat, enhancing flavor.
- Cook rice: Pour in the vegetable stock, add bay leaves, lemon zest, kosher salt, dried cranberries, chopped apricots, golden raisins, toasted pistachios, and slivered almonds. Stir gently 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 so the rice absorbs the liquid fully.
- Rest rice: After cooking, quickly check that all liquid has been absorbed. Without removing the lid, take the saucepan off the stove and let the rice rest for 10 minutes. This allows steam to finish cooking the rice evenly and helps the flavors meld.
- Add saffron and ghee: Pour half of the infused saffron water over the rice. Using a rubber spatula, gently fluff the rice to separate grains without breaking them. Once the saffron is roughly mixed through, add the remaining saffron water and melted ghee, gently tossing to evenly distribute the vibrant yellow color and richness throughout the pilaf.
- Serve: Transfer the jewelled rice pilaf to a serving platter. Sprinkle with fresh pomegranate seeds, chopped coriander leaves, and extra toasted pistachios for an eye-catching and flavorful finish. Serve warm alongside your choice of mains, such as fish koftas.
Notes
- Note 1: If saffron is unavailable, substitute with 1/4 tsp saffron powder or 1/2 tsp turmeric powder for color and mild flavor.
- Note 2: Ghee lends a deeper flavor, but unsalted butter can be used instead.
- Note 3: Rinse basmati rice thoroughly under cold water before cooking to remove excess starch, ensuring fluffy grains.
- Note 4: Use low sodium stock to better control the salt in the dish.
- Note 5: Toast nuts in a dry pan over medium heat until fragrant and lightly browned, stirring frequently to avoid burning.
- Note 6: Pomegranate seeds add fresh, juicy bursts and a lovely contrast in texture.
