JEWELED RICE

Jeweled Rice image

There are many versions of this recipe, differing primarily in dried fruit and spice choices. It's served throughout the Middle East at special occasions such as weddings and banquets. But it's also great as a side dish with roast chicken. It's called jeweled rice because it boasts a glistening golden color infused with lots...

Provided by Vickie Parks

Time 1h15m

Number Of Ingredients 18

Ingredients

2 cups uncooked basmati rice
3 quarts water
1 tsp kosher salt
1/4 tsp saffron threads
1/4 cup orange water (or hot water)
6 Tbsp unsalted butter, divided
1 large onion, diced small
1/4 tsp ground cinnamon
1/4 tsp cardamom
1/4 tsp black pepper
1/4 tsp ground cumin
1/8 tsp ground allspice
1/4 cup dried apricots, chopped
1/3 cup golden raisins or currants
1/3 cup barberries (available online, or you could use dried cranberries or similar bitter berry)
2 Tbsp yogurt
1/3 cup slivered almonds
1/3 cup pistachio nuts, roughly chopped

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.