Jeweled rice is a flavorful and colorful dish made with rice, various vegetables, nuts, and dried fruits. Its origins can be traced back to the Middle East and South Asia, and it is often served at special occasions and celebrations. The combination of sweet and savory flavors, along with the vibrant colors of the ingredients, makes jeweled rice a visually appealing and delicious dish. In this article, we will explore the best recipes for cooking this exquisite dish, providing you with step-by-step instructions and helpful tips to create a perfect jeweled rice that will delight your taste buds and impress your guests.
Here are our top 9 tried and tested recipes!
JEWELED RICE WITH DRIED FRUIT
Categories Rice Side Christmas Thanksgiving Vegetarian Quick & Easy Wheat/Gluten-Free Dried Fruit Raisin Pistachio Fall Christmas Eve Gourmet Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve.
- Bring water and salt to a boil in a 6-quart heavy pot, then add rice and boil, uncovered, stirring occasionally, 5 minutes from time water returns to boil. Drain rice in sieve.
- Toss together dried fruit in a bowl. Melt 6 tablespoons butter with cardamom and pepper in cleaned and dried pot, stirring to combine, then alternately layer rice and dried fruit over it, beginning and ending with rice and mounding loosely. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon, then cover pot with a kitchen towel and a heavy lid. Fold edges of towel up over lid (to keep towel from burning) and cook rice over moderately low heat, undisturbed, until tender and a crust forms on bottom, 30 to 35 minutes. Remove from heat and let rice stand, tightly covered and undisturbed, at least 30 minutes.
- Heat remaining 2 tablespoons butter in a small skillet over moderate heat and cook pistachios, stirring, until lightly browned, 2 to 3 minutes.
- Spoon loose rice onto a platter, then break crust into 1-inch pieces and scatter over rice. Sprinkle with pistachios.
JEWELED SAFFRON RICE PILAF
Saffron will tint basmati rice a gorgeous color while perfuming it with its scent. The rice will be mixed with toasted nuts, dried cranberries, and fresh herbs for a blend of Mediterranean flavors.
Provided by Food Network
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Bring a large nonstick saucepot of water to a boil and generously salt. Transfer ½ cup boiling water to a bowl and stir in the saffron; reserve. Add the rice to a boiling water and cook, stirring occasionally, for 5 minutes. Drain well. Melt the butter in the same pot over medium-low heat and stir in the coriander and cumin. Reduce the heat to low and spread one-third of the rice evenly across the bottom. Sprinkle with one-third of the saffron mixture and half of the cranberries and currants. Spoon half of the remaining rice over the dried fruit and sprinkle with half of the remaining saffron mixture and the remaining dried fruit. Top with the remaining rice and saffron mixture. Poke 5 holes in the rice with the handle of a wooden spoon. Wrap a clean kitchen towel around the pot lid, cover the rice, and steam for 35 minutes. Remove from the heat and let stand for 10 minutes. Spoon the rice, including its crunchy golden bottom layer, onto a serving platter and top with the almonds and pistachios.
JAVAHER POLOW (PERSIAN JEWELED RICE)
From a local source. A time consuming recipe but well worth the effort. Note: this is intended to be served with my Recipe #253159 . For festive occasions!
Provided by COOKGIRl
Categories Rice
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Begin by preparing Basmati Polow (Recipe #253159) and set aside.
- Place the slivered orange slices in a saucepan and cover with water.
- Bring to a boil, drain to remove bitter taste.
- Place the orange peel, carrots and sugar in a saucepan. Add 1 cup water, cover and simmer 15 minutes. Drain and set aside.
- Soak the barberries by placing them in a colander fitted inside a large bowl full of cold water. Soak 20 minutes.
- Remove colander from bowl, run berries under cold water. Drain and set aside.
- In a large non-stick pan over medium heat sautè the sliced onion in 2 tablespoons of grapeseed oil until the onions are translucent and soft.
- Add the drained barberries and raisins. Cook for *only* 2 minutes because barberries burn easily! Remove from heat; set aside.
- You, Dear cook, have two options for serving the polow, (assuming your rice is prepared):.
- Option 1: Mix the rice and barberry mixture with the orange peel mixture. Stir in the advieh and the nuts. Serve yogurt on side.
- Option 2: Layer the rice, barberry mixture and orange peel mixture. Sprinkle nuts on top. Serve yogurt on side.
- I prefer Option 2. Your choice!
- Cooking time includes preparing the saffron rice.
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
JASMINE JEWELED RICE PERSIAN-STYLE
Here is another Persian rice recipe this time with the lovely flavors of star anise, perfume-y Jasmine rice and sweet dried apricots. Local recipe. *Update: the amount of star anise in this recipe was reduced from 3-4 to 1-2.
Provided by COOKGIRl
Categories Rice
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Reserve a tablespoon each of pistachios, apricots and almonds for garnish.
- Melt a tablespoon of butter in a medium saucepan on low heat. Toss the rice in the butter, then add the remaining pistachios, apricots and almonds, plus the salt and star anise.
- Add boiling water and simmer. Cover and check after 15 minutes, but do not stir.
- Slice onions thinly and place on a baking tray in a flat layer. Drizzle with 4 tablespoons of butter and place in a 350-degree oven. Bake, tossing occasionally, until crispy.
- Place rice mixture in a serving dish and garnish with the reserved pistachios, almonds and apricots, plus the crispy onions.
- Heat remaining butter almost to bubbling, then pour over the rice so that it glistens.
JEWELED RICE
There are many versions of this recipe, differing primarily in dried fruit and spice choices. It's served throughout the Middle East at special occasions such as weddings and banquets. But it's also great as a side dish with roast chicken. It's called jeweled rice because it boasts a glistening golden color infused with lots...
Provided by Vickie Parks
Categories Rice Sides
Time 1h15m
Number Of Ingredients 18
Steps:
- 1. Rinse rice several times under cool running water until water runs clear; let drain. Bring 3 quarts of water to a boil in a large saucepan or Dutch oven with about a teaspoon of salt. Add rinsed rice and let boil, stirring occasionally, for 5 minutes, then drain in a colander.
- 2. Soak saffron in orange water (or hot water), and set aside.
- 3. In a small skillet, heat 1 tablespoon butter over medium heat. Add onion with a few pinches of salt, and cook until the onions are softened, about 4 to 5 minutes. Stir in 1 tablespoon saffron water, cinnamon, cardamom, allspice, black pepper, and cumin. Cook for another minute. Stir in apricots, raisins (or currants) and barberries (or cherries or cranberries).
- 4. Add yogurt and 4 Tbsp butter to a heavy-duty saucepan or Dutch oven and allow butter to melt, stirring occasionally to combine butter and yogurt. Spread half of the par-boiled rice over the bottom of the pot. Spoon the onion mixture over the rice layer, then top with the remaining rice. Leave the pot over the flame, uncovered, for 5 to 8 minutes to brown slightly. (Don't stir or mix the rice).
- 5. Drizzle remaining saffron water over the rice, place the lid over the pot, and reduce heat to very low and leave pot undisturbed for 30 minutes. Turn off the heat and let stand for 10 minutes.
- 6. In the meantime, heat 1 tablespoon butter in a small skillet over medium-low heat, and gently toast the almonds and pistachios for a minute or two, taking care not to let them brown. Set aside for garnish.
- 7. To serve, spoon the rice onto a platter. With a spatula, carefully lift the bottom crust, and place rice on platter with the crisp side up. Sprinkle the toasted nuts on top, and serve.
GARLICKY CHICKEN WITH JEWELED CAULIFLOWER RICE RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, Gourmet Garden™ Garlic Stir-In Paste, Gourmet Garden™ Jalapeño Stir-In Paste, kosher salt, McCormick ground turmeric, lemon, olive oil, cauliflower, olive oil, medium yellow onion, McCormick ground cardamom, McCormick ground coriander, McCormick ground cumin, McCormick Ground Cinnamon, kosher salt, pomegranate seeds, pistachio, dried apricot, pine nuts, scallions
Provided by Gourmet Garden
Categories Dinner
Yield 2 servings
Number Of Ingredients 20
Steps:
- Make the garlicky chicken: In a large bowl, toss the chicken with the Gourmet Garden™ Garlic Stir-In Paste, Gourmet Garden™ Jalapeño Stir-In Paste, a generous sprinkle of salt, turmeric, and lemon zest until well coated. Let sit in the refrigerator for 30 minutes.
- Meanwhile, prep the cauliflower rice: Cut the cauliflower into quarters. Grate each quarter on the large holes of a box grater over a large bowl, stopping short of the core. The cauliflower should be broken down into small pieces the size of rice grains.
- Once the chicken has marinated, heat the olive oil in a 10-inch cast iron skillet over medium-high heat. Add the chicken in an even layer and sear on all sides, until cooked through, 7-8 minutes total. Remove from the pan and set aside.
- Make the cauliflower rice: Heat the olive oil in a wide nonstick skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened and translucent, 5-7 minutes. Add the cardamom, coriander, cumin, and cinnamon. Let the spices sizzle for 1 minute, until fragrant. Season with salt.
- Increase the heat to high and add the cauliflower rice. Stir to combine, then cook, stirring occasionally, for 6-7 minutes, until the cauliflower rice is tender and lightly browned in places. Remove the pan from the heat.
- Stir in the pomegranate seeds, pistachios, dried apricots, pine nuts, and scallions. Taste for seasoning and add more salt if necessary.
- Serve the chicken over the cauliflower rice and garnish with more pomegranate seeds and scallions.
- Enjoy!
Nutrition Facts : Calories 888 calories, Carbohydrate 53 grams, Fat 50 grams, Fiber 15 grams, Protein 69 grams, Sugar 24 grams
PERSIAN JEWELED RICE IN CABBAGE
Its so tasty and so appealing to the eyes that no words can desribe the sumptousness it creates, the magical taste it got...its something u have to make atleast once to know what a heavenly rice it can be!! A bed of roses and this rice - isn't it romantic?
Provided by Charishma_Ramchanda
Categories White Rice
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Core the cabbage but keep it whole.
- In a large pot, heat cabbage and water and boil over high heat.
- Reduce heat to simmer and cook for 10 minutes.
- Drain and set aside allowing it to cool.
- Meanwhile, heat oil over medium heat in a large skillet.
- Add onion and red pepper.
- Saute.
- Stir in cumin, saffron, rice, apple and raisins.
- Add water and salt to rice mixture.
- Boil.
- Once boiled, gradually reduce heat and simmer.
- Cook for 10 minutes (rice will be undercooked).
- Remove from flame.
- Remove the 12 best shaped, largest leaves from the cabbage (reserve the remaining cabbage for use elsewhere).
- Oil the inside of an 8" metal colander.
- Line its bottom and inside with 8 cabbage leaves.
- Put in rice followed by topping it with 4 cabbage leaves, tucking the ends of the leaves inside the colander.
- Fill a large pot (1 big enough to fit colander inside of) with about 1" water.
- Place colander with the stuffed cabbage in the pot.
- Heat and allow to simmer.
- Cover and steam cabbage for 20 minutes.
- Remove from flame and allow to cool for 10 minutes.
- Place a flat serving plate upside down on top of the colander.
- Holding them firmly together, turn them over.
- Gently lift the colander off cabbage and serve!
JEWELED RICE PILAF WITH CARROTS
Categories Basil
Number Of Ingredients 1
Steps:
- Preheat the oven to 450°. Spread the almonds in a pie plate. On a rimmed baking sheet, toss the carrots with 1 tablespoon of the olive oil and season with salt and pepper. Roast the carrots until golden and tender, about 15 minutes. While the carrots are cooking, toast the almonds until golden, 3 to 4 minutes; let cool. Meanwhile, in a large enameled cast-iron casserole, heat the remaining 2 tablespoons of olive oil. Add the leeks and angel hair pasta, season with salt and pepper and cook over moderate heat, stirring frequently, until golden, about 5 minutes. Stir in the rice, saffron and cinnamon stick and cook, stirring, until the rice is golden, about 3 minutes. Stir in the broth and bring to a simmer. Cover the rice and cook over low heat until all of the broth has been absorbed, about 25 minutes. Remove the pan from the heat and let stand, covered, for 10 minutes. Fluff the rice and stir in the carrots, toasted almonds, lemon juice, olives and parsley. Transfer the rice to a bowl and serve with lemon wedges. MAKE AHEAD The rice can be refrigerated overnight and rewarmed before serving.
Tips:
- To make the perfect Jeweled Rice, use high-quality basmati rice. This type of rice is known for its long, slender grains and delicate flavor.
- Before cooking the rice, rinse it thoroughly in cold water. This will remove any excess starch and help the rice cook evenly.
- When cooking the rice, use a ratio of 1 cup of rice to 1 1/2 cups of water. This will result in fluffy, well-cooked rice.
- Once the rice is cooked, fluff it with a fork and let it cool slightly before adding the nuts and dried fruit.
- For the best flavor, use a variety of nuts and dried fruit in your Jeweled Rice. Some popular choices include almonds, pistachios, raisins, and apricots.
- If you want to add a little extra flavor to your Jeweled Rice, you can sprinkle it with a mixture of ground cinnamon and sugar before serving.
Conclusion:
Jeweled Rice is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is perfect for special occasions or everyday meals. With its beautiful colors and flavors, Jeweled Rice is sure to impress your family and friends. So next time you are looking for a unique and flavorful rice dish, give Jeweled Rice a try.
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