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Jeweled Rice

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Adjust Servings:
0.25 cup Unsalted, shelled raw natural pistachios
0.25 cup Slivered almonds
2 cups Basmati rice
Salt pinch, to taste
1 Orange
0.5 cup Sugar
2 Medium carrots peeled & cut into matchstick-size pieces
0.25 cup Dried barberries
0.25 cup Dried cranberries
0.25 cup Raisins
0.25 cup Saffron threads optional (this is real expansive)
2 tablespoons Unsalted butter
4 tablespoons Olive oil divided
1 Medium onion finely chopped
0.25 tablespoons Ground cardamom
0.25 tablespoons Ground cumin
0.25 tablespoons Ground turmeric

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Jeweled Rice

  • Balanced
  • Seafood
  • Spicy
  • Vegan
  • Serves 6
  • Medium




One thing superb on Middle East food is really about the food concept, mixture, spice and presentation. This time – the Jeweled Rice is a real famous thingy you’ll see and eat while visiting the places.

For that, thank you – epicurious for sharing this recipe with me. I hope the fellow readers would be delighting and enjoying this recipe and the meal too! Ingredients ? It is easily obtainable and not expansive. To the food!

For more recipe, visit makanan.club. Recipe updated daily!



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.

John [Admin/Founder]

Founder of makan-makan.club, makanan.club

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