Named as such for the sparkling colours, this is a striking rice pilaf that is made for festive occasions – like Easter! It’s a bright yellow Persian saffron rice that’s flavoured with spices and mixed with a jumble of fruit and nuts. Stunner to look at – and eat!
Jewelled rice pilaf
There are many rice dishes on this website, but this is the crown jewel of them all. Just LOOK at that colour! And the flavour – WOW. It’s a fruit-nut pilaf delicately perfumed with traditional Persian spices – cumin, fennel, cinnamon, all spice and cardamom – with that unmistakable, intoxicating scent and bright yellow colour that you only get from the world’s most coveted spice: saffron.
While this Persian /Middle Eastern rice is flavoured enough to make you want to eat it straight out of the pot, the flavour is still mild enough so it’s suitable to serve alongside bold flavoured mains. Think – Persian Lamb Shanks, Chicken or Lamb Shawarma, lamb koftas, chicken or vegetable tagine. For more, see here for all Middle Eastern recipes. Also, Mediterranean food will pair beautifully and I certainly wouldn’t hesitate to serve this alongside a roast chicken or a roast lamb.
And finally, a new one on offer – fish koftas. Coming this Wednesday, created especially to serve on this pilaf!
Ingredients in Jewelled Rice Pilaf
Let’s stuff with the fun ingredients in this pilaf: the add-ins and flavourings. 🙂
Add-ins and flavourings
Saffron – This is an exotic spice used in Middle Easter / Persian cooking. It’s famous for being the world’s most expensive spice, reflecting the labour intensive production. There’s 3 tiny strands in each flower which blooms for only one week every year!
Saffron makes anything it touches a bright vibrant yellow with a subtle perfume of earthy flavour unlike anything other spice.
Find it in large grocery stores (here in Australia), Middle Eastern/Persian stores and online.
Better value substitutes – I freely use turmeric in place of saffron, for a similar yellow colour albeit it doesn’t have the same flavour. Imitation saffron powder will provide the colour but doesn’t provide flavour. To be honest, there’s plenty of other flavour in this pilaf from the spices, so it’s actually fine to use imitation.
Spices – Cumin and fennel seeds, cardamom, all spice and a cinnamon stick. This is a combination of spices that reflects the Persian / Middle Eastern roots of this pilaf.
Note: I choose to use cumin and fennel seeds and a cinnamon stick rather than powder because you end up with a more vibrant yellow rice. If you use powder then the rice ends up a slightly brown colour so when you add the saffron, it’s a slightly more muddied yellow colour.
Bay leaves – Aromatic added to cook the rice.
Lemon – We use the zest only, for a perfume of lemon flavour. It adds that little touch of extra-something.
Fruit and nuts – I use almonds, pistachios, apricots, golden raisins and cranberries. This is a combination that I think provides colour (green from pistachios, orange apricots, yellow rather than black raisins) as well as a good flavour combination.
Other – You can really make this pilaf your own! Sultanas, raisins, figs, peach, cherries, mangoes, pineapple all would work here. For nuts, I’d suggest walnuts, cashews, macadamias and non-nuts like pepita. Peanuts would be a little out of place, I think.
The rice part
No less important but let’s face it, not as exciting as all the add-ins. 😊
Basmati rice – this is the traditional rice for pilafs. The rice grains are distinctively long with a perfume of flavour.
Other rice that will work – long grain and jasmine rice. Medium grain rice will also work though the rice will be a touch stickier (because that’s how the rice is).
Please do not use: wild rice, risotto, paella rice, brown rice or faux rice (quinoa, cauliflower rice etc).
Ghee is a type of clarified butter that has a more concentrated butter flavour because it’s 100% fat. Stored in pantry not in fridge. Make your own or just use butter.
Onion and garlic – Flavour base aromatics.
Stock rather than water, for better flavour. I use vegetable stock to keep this vegetarian but chicken stock works great too.
How to make Jewelled Rice Pilaf
Saffron water
Grind the saffron threads into a powder. This extracts more flavour and colour out of it – we want to do this for the world’s most expect spice!!! If you don’t have a mortar and pestle that’s ok, just soak the strands, it will still work.
Soak – Add a bit of boiling water and mix. Set aside to steep while the rice cooks, and the colour will intensify.
Make pilaf
It’s no harder than making plain white rice, except we start with sautéed aromatics that adds so much flavour to the end result!
Sauté the fennel and cumin seeds first. This brings out their flavour. Then cook the onion and garlic for 5 minutes until the onion is translucent. And lastly, add the cinnamon stick, cardamom and all spice powder and stir for 30 seconds – again, to bring out their flavour.
Coat rice – Add the rice and give it a good stir to coat the rice grains in all those tasty flavours.
Cooking liquid – Add the stock, bay leaves, lemon, salt, fruit and nuts.
Steam rice – Stir, bring to a simmer, then put the lid on. Reduce stove to low – but it should still be simmering gently around edges otherwise the rice is just sitting there, getting bloated in hot water. Cook for 14 minutes or until the liquid is all absorbed. Do not peek or stir while it’s cooking!
Rest
Rest – Remove the saucepan from the stove with the lid still on and set aside for 10 minutes. During this resting stage, the rice grains will finish cooking and the residual water on the surface of each grain gets absorbed, leaving you with fluffy rice rather than gluey mushy rice.
Cooked rice – This is what it looks like when you remove the lid. The rice surface will be level and the colour is a light brown. We will fluff and colour it up in the next steps!
Sparkling jewels!
The best part – sparkle it up!
Saffron water – Pour over half the saffron water.
Gently fluff the rice using a rubber spatula. Be very gentle! The long rice basmati rice strands are fragile, we don’t want to break them.
Repeat – Once the rice is fluffed and is mostly yellow (some white spots still expected at this stage), pour in the remaining saffron water plus the melted ghee or butter. Then gently toss again until the rice is all yellow.
Sparkling jewels! Tumble the rice onto a serving platter then sprinkle with pomegranate seeds, pistachios and coriander. Then serve!
Fish koftas coming Wednesday!
As mentioned earlier, the Jewelled Rice Pilaf is pictured in post with fish koftas. Fish mixed with spices then skewered and pan fried, this is a new recipe created especially to rest atop of a big pile of this fluffy saffron rice, a magnificent Easter Friday-worthy meat-free main. You’ve never had fish like it before – and it’s so easy!
I really hope some of you give this a go one day. Even just seeing the colourful photos puts me in a good mood and makes me feel all festive!! – Nagi x
Watch how to make it
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Jewelled rice pilaf
Ingredients
Saffron water:
- 1/2 – 1 tsp saffron threads (125 – 250mg) (SUB: 1/4 tsp saffron powder OR 1/2 tsp tumeric powder) (Note 1)
- 2 tbsp boiling water
Rice pilaf:
- 2 tbsp (30g) ghee or butter (Note 2)
- 1/4 tsp fennel seeds
- 1/4 tsp cumin seeds
- 1 onion , finely diced
- 2 garlic cloves , minced
- 1 cinnamon stick
- 1/8 tsp all spice
- 1/8 tsp cardamom powder
- 1 1/2 cups basmati rice (Note 3)
- 2 1/4 cups vegetable stock , low sodium (or chicken)
- 3/4 tsp cooking/kosher salt
- 2 bay leaves (preferably fresh, else dried)
- 1/2 tsp lemon zest
Fruit & nuts (your choice, Note 4):
- 1/4 cup dried cranberries
- 1/4 cup dried apricots , cut in 1cm / 1/3″ pieces
- 1/4 cup golden raisins
- 1/4 cup pistachios , toasted (Note 5)
- 1/4 cup slivered almonds , toasted (Note 5)
Finishing:
- 2 tbsp (30g) ghee or butter, melted
- 1/2 pomegranate , seeds only (Note 6)
- 2 tbsp coriander/cilantro leaves roughly chopped
- 2 tbsp roughly chopped toasted pistachios (Note 5)
Instructions
- Soak saffron – Grind saffron into a powder using a mortar and pestle (Note 1). Mix in boiling water then set aside while the rice is cooking.
- Sauté – Melt ghee or butter in large saucepan over medium high heat. Add fennel and cumin, then stir for 30 seconds. Add onion and garlic. Cook for 5 minutes. Add cinnamon, cardamom and all spice, then stir for 30 seconds. Add rice and stir for 1 minute to coat in the beautiful flavour.
- Cook rice – Add the stock, bay leaves, lemon, salt, fruit and nuts. Stir, bring to a simmer, then put lid on. Reduce stove to low (should still be simmering gently around edges), and cook for 14 minutes. Do not peek or stir!
- Rest – Quickly check to ensure liquid is absorbed. Remove from the stove (lid still on) and leave for 10 minutes.
- Yellow! Pour over half the saffron water then very gently fluff the rice using a rubber spatula (so you don't break the long rice strands). Once mostly mixed through, add remaining saffron water and ghee. Gently toss until the rice is all yellow.
- Serve – Tumble onto serving platter. Sprinkle with pomegranate seeds, coriander, pistachios and serve with fish koftas.
Recipe Notes:
Nutrition Information:
Life of Dozer
Wondering how many shots he has to suffer through before he can launch himself onto those Easter eggs (doggy friendly ones, of course!).
I am one of those people that has the soap taste with coriander, just wondering would parsley be an ok substitute or should I just leave it without the finishing herb?
I am so excited by this recipe. I can’t wait for the fish tacos recipe on Wednesday. I have been following you for a number of years and your kofta recipes never disappoint.
I got my cookbook in Atlanta – and I didn’t touch it for two whole days – just let it sit in glorious splendor on the table. I’m now rationing it – how silly is that?
Love everything you do. Amazing quick videos Just a thought… I have been on websites were they separate the peps that made the recipes and ones that just want to make lovely comments. I guess I’m always in a rush with work, ect and loved hear how people add,change or adjust to their liking. Either way, I’m grateful and added your book to my library.
Thank you for an awesome website. I’m always inspired!
I agree. Why sift through all the comments of people that think it looks great ? Reviews are exactly THAT. You actually made it and can tell your experience of cooking, taste, time, ect.
I never post before I’ve made it unless
I’d have a beforehand question.
Hi Nagi!
Can this rice be reheated well? Thinking of cooking it today to serve with your chicken schwarma!
Haven’t made this yet, but I know like all your recipes Nagi, it will be a resounding 5 star. I await with baited breath for the fish kofta recipe. I also can’t wait to see you on Friday night on Better Homes & Gardens. I just love your smiley face. Keep up the good work, both with new recipes and more importantly the RecipeTin Meals food bank. Great work.
Huge thanks for the recipes and hugs and hugs and hugs to Dozer!
AND!!! Amazon just alerted me that your cookbook is coming!
Wonderful!
YAAAAAYYY!!!! I hope you love it Nadine! Hugs pass on and very happily received by the furry brute 🙂 N x
I’ve been learning about stuff, and I’d like to share:
(1) wash the rice until the water runs clear, then soak it in cold water for 1-2 hours before using. If you do this, it won’t be sticky and each grain will stand up separately after steaming.
(2) for more intense flavor, cumin and fennel seeds should be lightly toasted in a dry pan, then cooled and slightly crushed.
(3) cardamom powder is fine, but if you love it like I do, use more like 1/4 t. seeds from green cardamom from pods, crushed in a mortar or spice grinder.
(4) toast 2-3 T. pine nuts in 1-2 T. melted butter just until lightly browned, (can stir in ~ 1/2 t. Aleppo Chile or red pepper flakes off the heat), then pour over top before adding pomegranate arils.
(5) If you like, you can make a garlic yogurt sauce to drizzle over the rice: just heat up 2 c. yogurt in a little of the warm stock until it’s runny, add 1-2 cloves of crushed garlic and a sprinkle of salt, and drizzle over the rice before the nuts go on.
I learned most of this from the Celebration Rice recipe from the Ottolenghi Test Kitchen (OTK) (video on YouTube). In fact, I think I’ll combine your recipe with that one, using shredded chicken warmed up in a little olive oil and tossed with powdered cinnamon, then add some lemon juice and chopped coriander before layering with the rice.
(6) re: saffron, there is no substitute for the intoxicating aroma and flavor of saffron. You can easily find it online. Beware of fakes, though. The best saffron comes from Persia (Iran and nearby), Afghanistan, and Spain. If you love it like I do or are curious, use it! Prices aren’t cheap, but they aren’t ridiculous, either.
The link for removing arils from the pomegranate isn’t there yet, Nagi.
P.S. I got your cookbook a few days ago. It’s FANTASTIC! I’m so happy that you included the pork belly recipe! I’m getting Gruyère tomorrow for the Mac and Cheese.
P.P.S. I had no idea that Dozer is so big! He is totally adorbs. But be careful not to let him get too hungry, or you could be a goner!
I’ve been using Nagi’s method for cooking basmati rice since I discovered it a couple of years ago, and it never fails me. No rice rinsing required, and the rice comes out with fluffy separated grains.
It’s just the right water to rice ratio 🙂 And also bringing to a simmer before putting the lid on and turning down to low! If the heat is too low then the rice just sits there, bloating and getting mushy in hot water 😊
PS I have to check out Ottolenghi’s celebration rice! Sounds fabulous. 🙂
WOW Hollis, thanks so much for sharing that! And – you got my book! YAY! I’m so glad you like it – and of COURSE the pork belly is in there! It’s a personal favourite 🙂 (PS Dozer is gigantic. He isn’t allowed on my bed because he’s SO BIG he’d take up most of the space!!!!) N x
Link for removing pomegranate seeds isn’t there in the Notes where it’s mentioned, so although I’m looking forward to try this, and having been frustrated by pomegranates before, I’ll wait for your update.
Added! Sorry Carina 🙂 In summary – cut in half, hold cut face down in your hand over a bowl, and spank the skin firmly with a wooden spoon. The seeds will come flying out through your fingers! N x
ThankYou so much for the advice on how to easily release the pomegranate seeds! You are so right, works beautifully ! 💕
Right??!! 🙂 Not the most elegant method but it certainly works – fast!!! N x
Thank you!!
Looks Yummy. Haven’t made this yet.
Is the link missing for how you deseed the pomegranate?
Thanks for picking that up Elizabeth! Added a link to a short how-to video and step photos. In summary – cut in half, hold cut face down in your hand over a bowl, and spank the skin firmly with a wooden spoon. The seeds will come flying out through your fingers! N x
Will definitely make this.
It’s very similar to one I regularly make, but I don’t use pomegranate.
Do you use a mix of fruit and nuts in yours too? I find many use just one nut and one fruit, but I really like the versions that use a combination 🙂 N x
Yes dried fruit, pistachios, toasted almonds. Don’t use dried apricots, not keen on them. Also a couple of cloves, frozen peas. Everyone that tries it wants the recipe, it’s that popular..