Best Jeweled Rice Recipes

DAVID TANIS'S PERSIAN JEWELED RICE

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.

JEWELED RICE WITH DRIED FRUIT

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.

PERSIAN JEWELED RICE

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.

JEWELED RICE

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.

JEWELED SAFFRON RICE PILAF

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)

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

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.

JASMINE JEWELED RICE PERSIAN-STYLE

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.

PERSIAN JEWELED RICE IN CABBAGE

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

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.

CHICKEN WITH SAFFRON JEWELED RICE

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.

JEWELED RICE PILAF WITH CARROTS

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.

GARLICKY CHICKEN WITH JEWELED CAULIFLOWER RICE RECIPE BY TASTY

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!

JEWELED RICE

Steps:

• 1. In a large nonstick saucepan, bring 8 cups water and salt to a boil. Meanwhile, in a fine-mesh colander, rinse rice 4 or 5 times in warm water. Drain well. When water is boiling, pour in rice and boil briskly, 5 to 10 minutes, until rice is al dente. Drain into the colander, rinse with warm water, and set over a large bowl to finish draining. 2. In a medium sauté pan, bring the orange peel and about 1 inch of water to a boil, then drain. In the sauté pan, combine orange peel, carrot sticks, sugar, and 1 cup water; simmer about 10 minutes. Add dried cranberries and stir for 2 minutes. Drain, and in a large bowl, mix with almond and pistachio slivers. 3. In a large nonstick sauté pan, heat olive oil over low heat until shimmering. Spread a 1/2-inch layer of rice over bottom of pan, then a 1/2-inch layer of almond pistachio mix; repeat layering process until all ingredients are used. Cover with wax paper, gently pressing down to compress. Cover and cook for about 40 minutes. 4. Remove cover and wax paper, turn heat to medium high, and cook about 10 minutes, until bottom layer of rice is golden-brown. (Lift gently with a spatula every few minutes to make sure rice doesn't burn.) Invert sauté pan onto large serving platter and crack the golden-brown surface into bite-size pieces with a fork. Serve warm.

JEWELED CREAMY RICE PUDDING

Steps:

• Place water and rice in medium saucepan; bring to a boil.
• Reduce heat to low; cover.
• Cook for 12 to 15 minutes or until liquid is absorbed.
• Stir in evaporated milk, fruit, sugar, vanilla extract, nutmeg and salt; bring to a boil.
• Stir a portion of rice mixture into the eggs.
• Add egg mixture to rice mixture; mix well with wire whisk.
• Bring to a boil.
• Cook, stirring constantly, for 2 minutes. Serve warm or chilled.

JEWELED RICE AND CHICKEN SOUP

Steps:

• Bring the stock and 4 cups water to a boil in a medium saucepan over high heat. Add the rice, reduce the heat to medium-low and let simmer while you prepare the aromatics.
• Heat 2 tablespoons olive oil in a large saucepan. Add the ginger and garlic and cook over medium heat, stirring, until just starting to brown, 2 to 3 minutes. Stir in the carrots, turmeric and a generous pinch of salt and cook until the carrots glisten and the mixture is very fragrant, about 2 minutes. Add the hot stock mixture and simmer over medium heat until the carrots are tender and the rice is very soft, 8 to 10 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a small skillet. Add the almonds and cook over medium heat, stirring, until lightly browned, 3 to 5 minutes. Transfer the toasted almonds to a plate and season lightly with salt.
• Remove and discard the skin and bones of the chicken, then pull the meat into bite-size pieces. Add the chicken, lime juice and fish sauce to the saucepan and cook until warmed through. Stir in 1/2 cup cilantro and season with salt. To serve, ladle the soup into bowls and top with the toasted almonds and the remaining 1/2 cup chopped cilantro.

SWEET JEWELED RICE

Steps:

• sauté the chicken in 2 T of butter, turning over and sprinkling with salt till browned but still juicy inside.
• Cut each slice into about 6 pieces.
• wash the rice in warm water and rinse in colander under the cold tap.
• Soak the sour cherries, cranberries and barberries in water for 15 minutes.
• Throw the drained rice in plenty of boiling salted water in a large pan and boil for about 10 minutes until partly cooked and still a little firm, then drain.
• Heat 2 T butter in bottom of the pan and stir in the saffron.
• Spread alternate layers of rice, chicken pieces and the rest of the ingredients, ending with rice and sprinkling lightly with salt.
• Add the remaining butter or oil over the top at the end.
• Put the lid on and steam on the lowest heat for about 20-30 minutes or until the rice is tender.