Organic Persian jeweled rice

Organic Persian jeweled rice is a deliciously fruit and dry fruit laden pulao variation that can take the centre stage in any festive meal. Slightly sweet, highly aromatic and with fruits and dry fruits sparkling like jewels in the long grained Basmati rice, this is a jewel of a rice dish that you absolutely need to try this festive season!

This is my first attempt at Persian/Iranian cuisine and of course I started with the most famous and easiest of dishes! While its fun to try new things, I think its equally important to test the waters with the simplest first, before falling head first into new waters. This organic Persian jeweled rice seemed like the perfect answer. 

Yesterday I did a Diwali special video on Facebook Live, which thankfully did really well! Well ore than my expectations at any rate. I am talking 21k views reached in 2 hrs. Gosh.. I had thought 3k would be fantastic! That was another new thing for me. As is this organic Persian jeweled rice. But I am so glad I did them both coz if I hadn’t tried new things like the facebook live I wouldn’t have known that I was pretty good at extempore speaking for 30 mins! And if I hadn’t made this organic Persian jeweled rice, I would definitely not have known there is something better than our usual dry fruits pulao! No offence to our cuisine, as much as we love pulao at home, sometimes we are looking for something a little more scintillating. And boy was this studded sparkling with fruits and dry fruit organic Persian jeweled rice scintillating. 

If you are an Indian pulao or any kind of pilaf is a way of life for you. It is for me too. Many a nights my favorite vegetarian pulao or even the Khichdi (one pot rice and lentil stew), Chana pulao (chickpea pilaf) has come to my rescue. I feel so happy to have such easy one pot meals that make weeknight dinners such easy work! And Chicken biriyani?? Well, that one has been served to guests on so many occasions! A simple green peas pulao my mom in law taught me is another such quick life save and thankfully gets dinner ready in time. This organic Persian jeweled rice though is a slightly more time taking process, but the results are so so worth it. 

Thinking Diwali feast?? Think this Organic Persian jeweled rice!

This here is your answer to all festive celebration problems. A simple to make rice that looks like it belongs to the royal family, this organic Persian jeweled rice is bound to make any meal feel extravagant and special. Made with nothing but the best organic long grained Basmati rice and organic dry fruits from 24 Mantra Organics this delicious rice is a fitting main dish for your sumptuous Diwali or even Christmas meal! Hey, everyone loves variety these days, and yes you can serve this rice with the Christmas chicken roast as the rice is a perfect accompaniment to the chicken. In fact most of the times in true blue Persian meals, this rice is served as a part of the Persian feast often has a delicious pomegranate roasted chicken along side. and some Persian yogurt of course!  Go and visit my dear friend Shadi who blogs at Unicorns in the kitchen and has a wealth of beautiful authentic Persian recipes including the Khoresht Fesenjan Pomegranate chicken and walnut stew which I hope I will make next!

To know more about our initiative, visit the Organic Mantras Page and follow them on Facebook and Instagram to be a part of this Organic Movement.

The main difference between pulao and this organic Persian jeweled rice is the use of the fruits, orange peels and the most discerning factor is the tahdig, which is a buttery crust on the bottom of the pan ,later the crust is served with the rice. That is the most discerning factor that sets it apart from the Indian pulao. And did I mention it is super delicious. Naturally sweetened with Organic Nuts & dry fruits, fragrant from saffron and orange peels and so so delicious infused with aromatics that I nearly swooned with the first bite! Think of this as a slow love making process where every flavor blends in perfect rhythm with the other to create a dish that is going to intoxicating.And yes, way more than our simpler pulao. 

Although barberries or dried zereshk are usually used in this organic Persian jeweled rice, I swapped them with dried unsweetened cranberries and it worked pretty well. If you can find barberries, please do use them to be completely authentic though. “Named for its gemstone colors — saffron, carrots and orange peel make gold, barberries make rubies, pistachios make emeralds, almonds make pearls — jeweled rice is traditionally served at wedding celebrations” – The Kitchn. I added apricots in place of carrots, cranberries, raisins, pistachios, almond, cashew, orange and lemon peels, and saffron of course.  I adapted this recipe from Epicurious which I think made a delicious organic Persian jeweled rice. 

Make it this Diwali and start a new tradition. A tradition of not being held back by borders, a tradition of embracing different cultures and cuisines and yes, even falling in love with them, one jeweled spoonful of rice at a time. 

Xo,

S.

This is my take on Persian rice. I am not saying this is authentic. I the idea has been inspired from the recipe I saw on Epicurious.

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Organic Persian jeweled rice

Persian jeweled rice is a deliciously fruit and dry fruit laden pulao variation that can take the center stage in any festive meal. Slightly sweet, highly aromatic and with fruits and dry fruits sparkling like jewels in the long grained Basmati rice, this is a jewel of a rice dish that you absolutely need to try this festive season!

Prep Time

10 mins

Cook Time

30 mins

Passive Time

30 mins

Servings

Ingredients

• 2 cups basmati rice organic if possible
• 4 cups water to boil the rice
• 1 onion ,not traditionally used, but I did.
• 2 tbsp salt adjust as per taste
• 1/4 cup dried apricot quartered
• 1/4 cup dried cranberries
• 1/4 cup raisin
• 1/4 cup shelled pistachios chopped
• 1/5 cups almonds chopped
• 2 tbsp cashew halved
• 1 tsp saffron
• 2 orange peels, peeled using a vegetable peeler. careful to not get any white/pith.
• 2 tbsp unsalted butter
• 4 cardamom
• 2 sticks cinnamon
• 1 dried bayleaf
• 5-6 cloves
• 4 black pepper corns
• 2 tbsp sugar
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 pomegranate arils, to garnish

Prep Time 10 mins Cook Time 30 mins Passive Time 30 mins Servings Ingredients 2 cups basmati rice organic if possible 4 cups water to boil the rice 1 onion ,not traditionally used, but I did. 2 tbsp salt adjust as per taste 1/4 cup dried apricot quartered 1/4 cup dried cranberries 1/4 cup raisin 1/4 cup shelled pistachios chopped 1/5 cups almonds chopped 2 tbsp cashew halved 1 tsp saffron 2 orange peels, peeled using a vegetable peeler. careful to not get any white/pith. 2 tbsp unsalted butter 4 cardamom 2 sticks cinnamon 1 dried bayleaf 5-6 cloves 4 black pepper corns 2 tbsp sugar 1 tsp cumin seeds 1 tsp fennel seeds 1 pomegranate arils, to garnish

Instructions

To make the fruit mixture:

1. In a heavy pan, add 1/2 tsp butter and add the dryfruits (almond, cashew and pistachios), followed by raisins at the end. remove and set aside when roasted.

   

To prepare the orange peels

1. Take some water in a pan, about 1 cup. When it comes to a boil, add the orange peel and let it cook for 1 min. Drain and rinse with cold water to remove the biterness from the peel.

   

To make the saffron water:

1. Start by boiling 1 cup water in a large pot. Add salt, saffron and let it come to a boil. Keep warm. In another pan, boil some water and add the rice to it. Let it cook for just 5 mins, parboiled, Drain and keep aside.

   

For cooking the rice

1. Heat the butter in a heavy dutch oven or pot with a tight fitting lid. Add all the aromatics like the cardamon, cloves, peppercorns, cinnamon and bayleaf to it. Now add the onion slices to it and saute till done. Add the par boiled rice to this. Add the dry fruits mixture, orange peel, apricot and cranberries to this. Now add the saffron flavored water to this rice. Let it come to a boil. Then cover it with a towel or foil and cover with a tight lid. Let it cook on low heat for 25 mins. Turn off heat. Let it sit undisturbed for 30 mins, before opening. The bottom will have formed a layer. While serving, dig into the pot making sure you get some crust along with your rice serving. Garnish with more dry fruits if desired. Enjoy!!

   
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