Jewelled rice

Jewelled rice

By
From
Posh Rice
Serves
4-6
Prep
80 mins

Despite being a side, this fragrant layered Persian rice has the wow factor. It’s traditionally made for special occasions and celebrations.

Ingredients

Quantity Ingredient
1 1/2 teaspoons ground cinnamon
10 cardamom pods, crushed
2 teaspoons cumin seeds, toasted and crushed
1 1/2 tablespoons dried rose petals, plus extra to serve
100g caster sugar
2 carrots, shredded
1 orange, peeled zest
75g mixed raisins (golden and black)
50g pistachios, toasted, plus extra to serve
50g flaked almonds, toasted
350g basmati rice, soaked in cold water for 30 minutes
3 tablespoons sunflower oil
75g butter
25g melted butter
2 large pinches saffron, soaked in 1 tablespoon boiling water
3 tablespoons dried barberries or cranberries
salt
black pepper

Method

  1. In a small bowl, mix together the cinnamon, cardamom pods, cumin seeds and rose petals, then set aside. Tip the sugar and 250ml cold water into a small saucepan. Bring to the boil, reduce the liquid a little until syrupy, then stir in the carrots. Shred the orange zest, add it to the pan and simmer with the carrots for 4 minutes. Drain and mix with the raisins, pistachios and almonds.
  2. Drain the rice and tip it into a separate saucepan. Cover with boiling water and simmer, covered, for 5 minutes, then drain and set aside.
  3. Heat the oil and the 75g butter in a large saucepan or casserole dish. Tip in one-third of the rice, then scatter over one-third of the saffron water, rose petals and spices, fruit and nut mixture, and some seasoning. Continue layering until everything is used up. Wrap the pan lid in a tea towel and cover the rice, making sure the towel is not hanging down. Set over a medium–high heat for 4 – 5 minutes. Then turn the heat down and cook for 15 – 20 minutes until the rice is cooked. Remove from the heat and set aside for 10 minutes. Spoon onto a serving platter, drizzle with the melted butter and garnish with the barberries, extra rose petals and roughly chopped pistachios.
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