Jeweled Rice
Serves: 8 Servings
  • ¼ cup unsalted, shelled raw natural pistachios
  • ¼ cup slivered almonds
  • 2 cups brown basmati rice
  • Kosher salt
  • 1 orange
  • ⅓ cup coconut sugar
  • 1 cup of water
  • 2 medium carrots, peeled, and cut into matchstick-size pieces
  • ¼ cup dried barberries or ½ cup dried cranberries
  • ¼ cup raisins
  • ¼ tsp saffron threads
  • 2 Tbsp unsalted butter
  • 4 Tbsp olive oil, divided
  • 1 medium onion, finely chopped
  • ¼ tsp ground cardamom
  • ¼ tsp ground cumin
  • ¼ tsp ground turmeric
  1. Toast the Nuts
  2. Pre-heat the oven to 350°.
  3. Spread the pistachios on a rimmed baking sheet and toast until they're just beginning to brown (~ 4 minutes). Transfer them to a plate, let them cool, and then coarsely chop
  4. On the same baking sheet, spread the almonds and toast until their golden brown (~ 5-8 minutes). Let cool and set aside
  5. Pre-Cook the Rice
  6. Place rice in a fine-mesh sieve and rinse under cold water until water runs clear.
  7. Cook the rinsed rice in a large pot of boiling, salted water, stirring occasionally until grains have
  8. lengthened but are still firm, 6–7 minutes; drain and rinse again under cold water.
  9. Spread the rice on another rimmed baking sheet and let cool
  10. Cook the Carrots
  11. Meanwhile, using a vegetable peeler, remove the zest from orange and thinly slice it lengthwise (reserve the flesh for another use).
  12. In a medium saucepan, add the coconut sugar and water.
  13. Bring to a boil, stirring frequently to dissolve the sugar
  14. Add the orange zest and carrots, reduce heat, and simmer, stirring occasionally, until carrots are tender (~ 15–20 minutes).
  15. Drain and set aside (discard the syrup)
  16. Prepare the Barberries, Raisins, and Saffron
  17. Combine barberries and raisins in a small bowl
  18. Cover with hot water and let soak 10-15 minutes, or until they've pumped up
  19. Drain and set aside.
  20. In another small bowl .. add the saffron threads and ¼ cup hot water.
  21. Set aside
  22. Fruit and Nut Mix
  23. In a large skillet over medium, heat the butter and 1 Tbsp olive oil.
  24. Add the onion, season with sea salt, and cook, stirring often, until soft and beginning to brown (~ 8–10 minutes)
  25. Add the cardamom, cumin, turmeric, and 1 Tbsp of the saffron mixture.
  26. Cook, stirring constantly, until fragrant (~ 1 minute)
  27. Reduce the heat to low, add the barberries and raisins; cook, stirring often (~ 3 minutes).
  28. Stir in the reserved roasted nuts, orange zest, and carrot mixture; season with salt.
  29. Set fruit and nut mixture aside
  30. Jeweled Rice
  31. Heat the remaining 3 Tbsp oil in a large wide heavy pot, over medium heat.
  32. Add half of the rice, spreading evenly.
  33. Top with the fruit and nut mixture, then the remaining rice, spreading evenly.
  34. Using the end of a wooden spoon, poke holes in the rice, all the way through to the bottom of the pot (to release steam and help the rice cook evenly).
  35. Drizzle the remaining saffron mixture over rice. Place a clean kitchen towel over the pot, cover with a tight-fitting lid, and secure loose edges of towel on top of the lid, using a rubber band or masking tape.
  36. Cook until the pot has begun to steam (~ 5–8 minutes)
  37. Reduce heat to very low and cook, without stirring, until the rice is tender and the bottom layer of the rice is browned and crisp (~ 30–40 minutes)
  38. Scoop rice into a wide serving bowl, breaking the bottom crust into pieces
  39. DO AHEAD: Fruit and nut mixture can be made 2 days ahead. Cover fruit and nut mixture and remaining saffron mixture separately and chill.
Nutritional Data by %
% Protein: 5
% Carbs: 65
% Fat: 5
Nutrition Information
Serving size: ⅛ Total Recipe Calories: 326 Fat: 12.83 Carbohydrates: 49.24 Sugar: 10.56 Protein: 4.54
Recipe by Veggies By Candlelight at