Best Jewelled Rice Recipes

JEWELLED RICE

Steps:

• Melt butter and ½ tbsp oil in small saucepan, then fry cardamom, bay and cinnamon for 2 mins. Stir in rice to toast for 1 min, then cover with 200ml water. Bring to the boil, cover, then turn heat down and simmer for 5 mins. Stir in barberries, if using, and cook for 5 mins more. Mix saffron with a small splash of boiling water. Once almost all the water has been absorbed by the rice, scatter saffron on top. Cover again, turn off the heat and sit for 5 mins.
• Meanwhile, fry cumin seeds, onions and some salt in the remaining oil until golden and beginning to crisp - this will take around 15 mins. Then spread onions on kitchen paper to remove excess oil.
• To serve, remove whole spices if you like, and scatter the onions on top.

ONE-PAN TIKKA SALMON WITH JEWELLED RICE

Steps:

• Combine 1 tbsp of the curry paste with 2 tbsp yogurt. Season the salmon and smear the yogurt paste all over the fillets, then set aside.
• Heat the oil in a large pan (with a lid) and add the onion. Boil the kettle. Cook the onion for 5 mins to soften, and stir in the remaining curry paste then cook for 1 min more. Add the turmeric, apricots and rice, season well and give everything a good stir. Pour in 800ml water from the kettle. Bring to a boil, and simmer for 15 mins. Cover with a lid, lower the heat to a gentle simmer and cook for 15 mins more.
• Uncover the rice and give it a good stir. Put the salmon fillets on top of the rice and re-cover the pan. Turn the heat to its lowest setting and leave undisturbed for 15-20 mins more until the salmon and rice are perfectly cooked. Scatter over the pomegranate seeds and coriander, and serve with the yogurt.

JEWELLED WILD RICE WITH ALMONDS

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the butter or oil in a flameproof casserole dish and gently cook the onion for 15 mins until just starting to turn golden. Add the rice and cranberries, and stir a few times until coated. Season well and pour over the stock.
• Float the bay leaves and thyme on top of the stock, and put a circle of baking parchment on top of that. Cover with a lid and put in the oven for 45 mins until the rice is tender. Stir through the parsley, almonds and orange zest. Serve hot, or leave to go cold and serve as a salad, dressed with olive oil and lemon juice.

STUNNING JAVAHER POLOW - PERSIAN JEWELLED RICE

Steps:

• Cut the rind of the oranges in long strips, avoid the white pith.
• Peel a large carrot and continue to peel the flesh to obtain long, flat carrot strips. You can also use a very flat knife with a very steady hand or a mandoline.
• Julienne the orange strips - cut sideways into tiny sticks. These will stand out on the rice like tiny orange jewels. You could also cut them in diamond shapes - that would be in the dish's spirit.
• In a small saucepan combine the orange rind with 3 cups water and bring to a boil. Strain. This step helps getting rid of the rind's bitterness.
• Combine one cup sugar with one cup water (picture), bring to a boil and add both orange rind and carrot strips. Boil gently for 10 minutes, strain and reserve. This process partially candies the orange and carrot.
• Jeweled rice called has to be made with the magical spice mix called advieh. For this recope, make it fresh by grinding the cinnamon, cumin seeds, dried rosebuds & green cardamom pods (seeds only - remove the husk).
• Wash the rice in twice its volume in water, wash and strain. Do this as many times as needed for the water to be totally transparent.
• Boil the rice in salted water until it softens but remains slightly crunchy, 9-12 minutes. Stir to ensure grains are fully separated, strain and reserve.
• Melt 2 tbsp butter in a large pan with a tight fitting lid. This is important as it will prevent the rice crust from sticking - add more rather than less. Mix 4 tbsp of the partly boiled rice with 1 tbsp yoghurt and a drop of saffron water. Spread this mixture in a layer at the bottom. It will turn into a delicious golden crust, the hallmark of Persian rice dishes.
• Cover the rice-yoghurt layer with two ladles of rice and add a fourth of the orange-carrot strips. Sprinkle some advieh (the spice mix) on top, and add another layer of rice and continue like before until you run out of ingredients. Try to shape the rice into a hill inside the pan so it will have room to expand.
• Add a generous amount of advieh on top and pour the rest of the melted butter and saffron water and half a cup water. Cover tightly, possibly using a towel wrapped all around the top of the pot to prevent any leakage. Cook over low heat for about 45 minutes.
• While the rice finishes cooking, prepare the garnish.
• Soak 1 cup barberries and half a cup raisins into 2 cups warm water for 20 minutes. Thinly slice an onion and gently fry it in 2 tbs/25 gr butter until soft and brown.
• Add the strained barberries and raisins and cook for one more minute. Reserve.
• On a baking tray place the almonds and, if you want, the pistachios. Toast for about 10-15 minutes at 180°C while watching them continually. Nuts are easily overtoasted! Alternatively, you can gently fry them in a non-stick pan with a little oil or no oil.
• Prepare a large serving platter, if possible of Persian or at least Arab origin. Carefully pile the rice in a nicely shaped mound and garnish with the Berberis/pomegranite -raisin-onion mixture and nuts.
• Scatter a few rose petals over the top & serve.
• Note: A good deal of what makes this dish royal is its presentation. Be careful when laying the berberis on top and take some time to make a nice ring of nuts all around the rice. The rice at the bottom of the pot will form a delicious golden crust, crunchy and flavored with saffron. This is the part Persians all desire, they call it tah-dig. Scrape it and serve one piece on each plate.

JEWELLED HERB & RICE SALAD

Steps:

• If you have soaked your rice, drain and give it a final rinse; if not, rinse well in a colander under the cold tap.
• Heat the oil and butter in a saute pan with a lid, add the onions and ras el hanout and fry over a medium heat for 5 minutes until softened. Add the drained rice, carrots and saffron (with its soaking water), then cover with 300ml (1 1/4 cups) cold water.
• Season with salt and pepper, stir and bring to the boil. Cover with the lid, reduce the heat and simmer gently for 12 to 15 minutes, then turn off the heat and leave to stand with the lid on for 5 minutes.
• Fluff up the rice with a fork, stir in the dried fruit, pistachios and herbs and serve.

JEWELLED PERSIAN RICE

Steps:

• Heat a heavy-based saucepan over a medium heat, add oil, onion, almonds, pistachios, saffron and cardamom pods.
• Cook for 7-8 minutes, stirring often until nuts turn golden, and saffron and onion are fragrant.
• Add rice, cook for 2 minutes, stirring to coat with oil.
• Add stock, sultanas and a pinch of salt.
• Cover with a lid and bring to the boil. Reduce heat and cook for 15-20 minutes, until stock is absorbed and rice is tender, adding a splash more water if necessary.
• Allow to stand covered for 10 minutes.
• Stir through pomegranate seeds and coriander leaves.
• Spoon rice onto a large platter.