Persian Jewelled Rice
Rice is a staple of the modern Iranian kitchen and the base of wide range of dishes. Persian Jewelled rice is part of a traditional wedding feast. It gains its name from the gemstone colours making up the rice. Saffron, carrots and orange peel add the gold. Burberries add a flash of red ruby colour. Nuts add a little flavour. Pistachios having a green emerald colour and almonds resembling pearls. The final dish is full of flavour and is a joy to eat.
My adaptation of the original recipe uses raspberries instead of burberries. If you are a regular reader you will know that every year I have a large crop of raspberries. I am forever creating raspberry recipes to use them up. Usually I make sweet recipes like these raspberry bars. Occasionally I use the raspberries to add a touch of sweetness to a savoury dish. Chicken and raspberry salad is one such recipe and this Persian jewelled rice is another.
Inspiration for Persian Jewelled Rice
The inspiration for this recipe came from Tilda Basmati rice. They have just brought out a new limited edition rice pouch to add the to extensive range of flavours. The Limited Edition Caribbean Rice & Peas came out number 1 in the vote in Tilda’s choose your new recipe social media campaign.
The Caribbean rice and peas is rice cooked in coconut milk mixed with kidney beans. In the Caribbean peas actually refer to kidney beans. In the UK we would expect green peas instead.
Tilda rice pouches are a great way to help make a meal in a hurry. Cook them in the microwave for two minutes and they are ready to serve. This new limited edition flavour is a great addition to the range. The subtle coconut flavour would go perfectly with a this Caribbean chicken one pot curry.
If you have a delicious home made rice recipe you may want to submit it to Tilda Basmati to be considered for the next limited edition pouch. Simply suggest your two favourite flavours and you will be in with a chance to win a £1000 cash prize. If you win you will also receive an exclusive flavour creation experience at the Tilda kitchens and the chance to see your creation come to life. The new recipe will then hit the shelves in February. Will you #RiceToTheChallenge? Enter on the Tilda Basmati website: https://www.tilda.com/live-well/campaign/choose-your-flavour/
Persian Jewelled Rice Recipe
Cooking Persian Jewelled rice involves steaming it slowly in a pan with butter. The rice ends up soft with a golden buttery crust on the underside. You need to be careful to cook the rice on a low heat so that it does not burn. The resulting dish is the perfect accompaniment for a spicy stew.
The original recipe uses raisins or burberries instead of raspberries. Nuts are often stirred into the mixture before serving. Almonds and pistachios are the usual choice. Raspberries work really well, adding a lovely touch of sweetness into the savoury rice.
Persian Jewelled Rice
A flavourful and tasty steamed rice
- 300g basmati rice
- a large carrot
- 1 onion
- 150g raspberries
- 1 garlic clove
- pinch saffron
- 1 tsp caradamon
- 150g raspberries
- 1 tsp cumin
- 1 tsp cinnamon
- zest from one orange
- 60g butter
- 100g sugar
- Put the rice in a sieve and rinse under cold water.
- Tip into a bowl, cover with cold water and leave to soak for an hour
- Add the saffron into a heatproof bowl and add two tablespoons of boiling water.
- Just before the rice finishes soaking chop the onion and garlic
- Melt half the butter in a pan on a low heat and add the onion and garlic
- Add the spices and cook gently until the onion is soft
- Turn off the heat
- Cut the carrot into thin strips with a potato peeler
- Add to boiling water with the sugar and cook for a few minutes.
- Drain the carrots
- Add the rice to a large pan and pour over boiling water until its around 3cm above the rice
- Boil for three minutes and then drain the rice and rinse it
- Add the rice into the pan with the onions and carrots then stir though.
- Pour in the saffron and water and add another 200ml of water
- Dot the remaining butter over the top.
- Cover the pan with a lid and a clean cloth and cook on a very low heat for around thirty minutes.
- Don’t open the lid as it will let the steam out
- To serve stir the orange zest though and add the raspberries.
Why not pin the recipe for later?