Ingredients
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0.25 cup
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0.25 cup
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2 cups
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pinch, to taste
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1
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0.5 cup
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2peeled & cut into matchstick-size pieces
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0.25 cup
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0.25 cup
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0.25 cup
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0.25 cupoptional (this is real expansive)
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2 tablespoons
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4 tablespoonsdivided
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1finely chopped
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0.25 tablespoons
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0.25 tablespoons
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0.25 tablespoons
Directions
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!
Steps
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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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). |
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4
Done
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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. |
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5
Done
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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. |
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6
Done
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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. |
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7
Done
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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). |
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8
Done
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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. |
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9
Done
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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. |
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10
Done
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Scoop rice into a wide serving bowl, breaking bottom crust into pieces. |
