Best 7 Saffron Jewel Rice Recipes

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Saffron jewel rice is a vibrant and flavorful dish that is sure to impress your guests. It gets its name from the saffron threads that are used to flavor it, which give it a beautiful golden color. This dish is often served as a main course, but it can also be used as a side dish. The saffron jewel rice is a great way to add a touch of luxury to your next meal. With its unique flavor and beautiful appearance, it is sure to be a hit.

Here are our top 7 tried and tested recipes!

JEWELED RICE



Jeweled Rice image

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

1/4 cup unsalted, shelled raw natural pistachios
1/4 cup slivered almonds
2 cups basmati rice
Kosher salt
1 orange
1/2 cup sugar
2 medium carrots, peeled, cut into matchstick-size pieces
1/4 cup dried barberries or 1/2 cup dried cranberries
1/4 cup raisins
1/4 teaspoon saffron threads
2 tablespoons unsalted butter
4 tablespoons olive oil, divided
1 medium onion, finely chopped
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
ingredient info: Dried barberries, sold as zereshk, are available at Middle Eastern markets and kalustyans.com.

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.

SAFFRON RICE



Saffron Rice image

This simple recipe for saffron rice includes butter, onion, and saffron. It has been used in my family for quite some time and has always been a favorite.

Provided by LLADRACH

Categories     Side Dish     Rice Side Dish Recipes

Time 1h

Yield 6

Number Of Ingredients 7

½ cup butter
¼ cup diced onion
1 cup uncooked long grain white rice
2 cups water
½ teaspoon dried parsley flakes
1 pinch saffron threads
3 drops yellow food coloring

Steps:

  • Heat the butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
  • Pour in rice and stir to coat. Stir in water, parsley flakes, saffron, and 3 drops of yellow food coloring (optional). Reduce heat, cover, and simmer until water is absorbed, about 30 minutes.

Nutrition Facts : Calories 259.3 calories, Carbohydrate 26.8 g, Cholesterol 40.7 mg, Fat 15.6 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 9.8 g, Sodium 113 mg, Sugar 0.4 g

DAVID TANIS'S PERSIAN JEWELED RICE



David Tanis's Persian Jeweled Rice image

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

2 cups best-quality Basmati rice
Kosher salt
Unsalted butter, 6 tablespoons in total
1 large onion, diced small
1/4 teaspoon saffron threads, crumbled and soaked in 1/4 cup hot water
Large pinch ground cinnamon
Large pinch ground cardamom
Large pinch ground allspice
Large pinch ground black pepper
Large pinch ground cumin
1/3 cup chopped dried apricots
1/3 cup golden raisins or currants
1/3 cup dried imported barberries or goji berries, soaked in warm water for 5 minutes and drained (or use 1/3 cup dried cherries or dried cranberries)
1/3 cup blanched slivered almonds
1/3 cup roughly chopped pistachios.

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

JEWELLED RICE



Jewelled rice image

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

1 tbsp butter
3 tbsp olive oil
3 cardamom pods
1 bay leaf
½ cinnamon stick
100g basmati rice , rinsed and drained
1 heaped tbsp barberries or pomegranate seeds
small pinch of saffron
1 tsp cumin seeds
2 onions , finely sliced

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

JEWELED RICE



Jeweled Rice image

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

2 tablespoons unsalted butter
1 yellow onion, diced medium
Coarse salt and ground pepper
1 cup long-grain white rice
1/2 cup golden raisins

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

PERSIAN JEWELED RICE



Persian Jeweled Rice image

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

4 cups high-quality basmati rice
Salt
black pepper
Pinch of high-quality saffron threads
Pinch of sugar
1 tablespoon butter plus 4 ounces (1 stick) butter, melted
1 tablespoon vegetable oil
3 to 4 waxy potatoes, peeled and cut into 1/2 -inch slices
1 1/2 cups barberries (see note)
1/2 cup slivered almonds
1/2 cup slivered pistachio nuts
1/2 cup chopped candied orange zest

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

CHICKEN WITH SAFFRON JEWELED RICE



Chicken With Saffron Jeweled Rice image

POSTED FOR CRAZE-E CONTEST, 2010. In Persian culture of both Iran and Afghanistan Nowruz (New Light, Persian New Year) is celebrated with friends and family. Food gifts such as Chicken with Saffron Jeweled Rice would be an excellent addition to the table spread of food. This is an adaption for the American kitchen of the traditional recipe, Morasa Polo.

Provided by UmmBinat

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 19

4 tablespoons butter
1 cooking onion, thinly sliced
4 chicken drumsticks, with thighs (attached or not, depending on size for serving purposes)
1/8 cup dried cranberries
1/8 cup dates, chopped
1 1/2 teaspoons icing sugar
1 cup basmati rice, rinsed, soaked for at least 10 minutes & drained
water, as needed
1 medium carrot, grated coarsely
1/4-1/2 orange, zest of (depending on size and preference)
1/2 teaspoon saffron
1/4 teaspoon cumin
1/4 teaspoon cinnamon
3 cardamom pods, cracked
sea salt, to taste
1/4 cup slivered almonds (toasted in a dry pan or fried in extra butter)
1/8 cup pistachios, chopped
1 1/2 teaspoons rose water (optional)
lime wedge, to garnish

Steps:

  • Heat half the butter in a large frying pan.
  • Add the sliced onion and cook, stirring occasionally, until golden, Remove to plate.
  • Heat remaining butter in the pan and add the chicken.
  • Cook, turning occasionally, until brown all over and half cooked or more. Remove to plate.
  • Add the dried cranberries & chopped dates to the pan and sprinkle with the icing sugar.
  • Cook, stirring, for 1 minute.
  • Return onion and browned chicken to the pan.
  • Add drained rice, water as needed, I'd use just under 2 cups, use the amount you would usually to cook rice. Add the orange zest, coarsely grated carrot, saffron, cumin, cinnamon, cracked cardamom pods, sea salt, to taste and stir to combine.
  • Increase heat to high to bring to the boil.
  • Reduce heat to low and cook, covered, for 15-20 minutes or until rice is tender and liquid is absorbed.
  • Remove from heat and set aside, covered, for 5 minutes to rest.
  • Use a fork to fluff the rice.
  • Add half of the toasted almonds and pistachios and stir through the rice.
  • Transfer to a serving platter.
  • Sprinkle with remaining pistachios, almonds, and rose water if using.
  • Arrange lime wedges around dish.
  • Serve immediately.
  • Avoid actually eating the cardamom pods.

Nutrition Facts : Calories 499.2, Fat 24.4, SaturatedFat 9.8, Cholesterol 89.7, Sodium 177.5, Carbohydrate 50.3, Fiber 4.5, Sugar 9.6, Protein 20.8

Tips:

  • Use high-quality saffron: Saffron is the star of this dish, so it's important to use the best quality you can find. Look for saffron that is a deep red color and has a strong aroma.
  • Toast the rice before cooking: Toasting the rice before cooking helps to bring out its nutty flavor and make it more resistant to overcooking.
  • Use a flavorful broth: The broth you use to cook the rice will greatly impact the flavor of the dish. Use a broth that is packed with flavor, such as chicken broth, beef broth, or vegetable broth.
  • Add vegetables and nuts: Vegetables and nuts add flavor, texture, and color to this dish. Feel free to add your favorite vegetables, such as carrots, celery, onions, or peas. Nuts, such as almonds, pistachios, or pine nuts, also add a nice touch.
  • Garnish with fresh herbs: Fresh herbs, such as cilantro, parsley, or mint, add a pop of color and freshness to this dish. They also help to balance out the richness of the rice.

Conclusion:

Saffron jewel rice is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It's perfect for special occasions or everyday meals. With its vibrant color and rich flavor, saffron jewel rice is sure to impress your friends and family.

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