Persian Jeweled Rice is a gorgeous side dish sprinkled with colorful gem-like fruits, nuts and veggies. My easy Jeweled Rice Recipe is incredibly delicious, uses no sugar, very little oil and is naturally vegan and gluten-free. You’ll want to make this for celebrations like New Year or Rosh Hashanah as well as an everyday side dish.

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OMG….this delicious side dish will forever change the way you feel about rice. Jeweled Rice is new to me…and it was love at first sight…and then deeper love at first bite.

Be ready for ALL your senses to be engaged….this one is beautiful—-really stunning—-and also bursting with flavor and texture.

The taste is a perfect combination of sweet and savory, with hints of both in every bite….and be ready for the crunch of the nuts and the burst of the pomegranate seeds…oh, Jeweled Rice, where have you been hiding?

Oh, I know….it was hiding under the veil of cumbersome. Traditional Jeweled Rice is a multi-step, multi-day extravaganza…and, therefore, saved for special occasions. No worries friends…I’ve got your back…and I’ve figured out how and where to simplify so not only will you want to serve this for a special Christmas side dish…(insert any holiday here: Thanksgiving rice dish, Rosh Hashanah Side, New Years Eve Side Dishes, etc.)but it’s so easy you can make it for every day!

What is Jeweled Rice?

There are many versions of this persian rice dish. Sometimes called Iranian Jewelled Rice, Persian Jeweled Rice, or Javaher Polow. Generally, jeweled rice refers to basmati rice dish that’s named for its gemstone colors that look like sparkling jewels. The rice is colored yellow from saffron, and there are beautifully colored dried fruits, nuts, herbs or veggies that look like jewels, sprinkled throughout. It’s a popular Middle Eastern Wedding Dish that’s also served for holidays and on the Jewish New Year, Rosh Hashanah.

Jeweled Rice Ingredients and Substitutions:

• Basmati Rice: I used white basmati so the rice would take on a beautiful yellow hue from the saffron. You could also use jasmine rice or long grain brown rice.
• Carrots: I love the addition of orange in this recipe, but you could easily substitute thinly sliced parsnips for the carrots.
• Onions: I used one purple and one white onion. The purple onions get darker when cooked. Vidalia onions would be a sweet choice, but any onion you have will work well in this recipe.
• Orange Peel: This adds so much flavor and texture, and also some nutrition! Orange peels are rich in Vitamin A and C plus phytonutrients with anti-inflammatory properties. Lemon peel would be a good substitution.
• Pomegranate Seeds: I love the jeweled look these provide, along with fiber, antioxidants and vitamin E. Dried cranberries or cherries would offer some nice color if pomegranates aren’t available.
• Scallions: If the caramelized onions are enough for your taste buds, skip the scallions and add in a chopped fresh herb for color. Good choices would be parsley, oregano, thyme or cilantro.
• Nuts: Awesome for crunch and a bit of protein and healthy fats. Pistachios add a nice jeweled color. Slivered almonds or chopped walnuts would also work. If you can’t do nuts, try sunflower seeds or pumpkin seeds.
• Golden Raisins: You could sub any dried fruit here. I’ve used dried apricots, cherries, figs, and chopped dates. Look for dried fruit that doesn’t have any added sugar or sulfates.
• Garlic: Cooking the rice with whole cloves of smashed garlic infuses the whole dish with flavor. The garlic softens (and the flavor becomes mild) and it is easy to mix into the cooked rice.
• Saffron: This spice brings a beautiful yellow hue to the rice. If you don’t have any, substitute ground turmeric for the same beautiful color.
• Olive Oil: If you’re oil free, no problem. Just omit the oil when cooking the rice. To make oil-free onions, use an air-fryer or cook on the stove top with a bit of water or broth.
• Dried Spices: Cinnamon, cumin, allspice…these really flavor the onions and add so much to the finished dish.

The easy way to remove pomegranate seeds:

This is important because pomegranate juice will stain. And also because it’s easy to get the seeds out of a whole pomegranate, so you don’t need to spend so much more to buy just the seeds.

Some people recommend submerging the pieces of pomegranate in water and working in the water….to avoid staining….but I didn’t find this method any less messy and it took longer and used more equipment since I then had to strain the seeds out from the water. Plus, more dishes to clean afterwards.

Others will recommend cutting the pomegranate into halves and then beating with a wooden spoon into a bowl. I appreciated the fact that I didn’t have to get so dirty, but it didn’t get all the arils out and I had to go in and use my hands to finish up the job….so why not just do it that way to start with? Just wash your hands (and your cutting board) immediately afterwards…no staining.

1. Cut a thin slice off the bottom and top of the pomegranate.
2. Make slits on four sides of the pomegranate heading towards the middle, but all the way through.
3. Use a bowl MUCH LARGER than you think you need. This is super important to contain any mess from the pomegranate seeds. Use your hands to separate the seeds from the white membrane. Honestly, it takes about 2-3 minutes for the entire pomegranate.
4. The seeds are ready to sprinkle onto your Jeweled Rice.

WHY YOU WILL LOVE THIS HEALTHY SIDE DISH

• Taste explosion with every bite!
• Less fussy than traditional jeweled rice recipe. So easy to make. I’ve figured out all the short cuts…without compromising on flavor at all.
• Unique and beautiful…everyone will love it…and it’s perfect for a holiday side dish.
• Whole grain rice is naturally vegan and gluten-free.
• Super satisfying…in every category.

How to make this easy rice dish

First make sure to wash the rice well. Use a fine mesh sieve and continue to rinse, while you stir, until the water runs clear.

Place rinsed rice, carrot rounds, smashed garlic cloves, orange peel, cinnamon stick and saffron threads into an instant pot. Pour in water and stir well. While rice is cooking, prepare the onions. If you don’t have an instant pot, you can use a saucepan on your stove. NOTE: you will need more water and a few extra minutes. The exact directions with amounts and times are in the recipe card.

1. Saute onions in a heavy skillet with olive oil.
2. Continue to slow cook until they’re brown and crisp.
3. Stir in spices and nuts, until well distributed.
4. Cook until nuts are toasted and onions have absorbed spices.

Let rice cook in the Instant Pot for 12 minutes, with natural release. When rice is done, fluff with a fork, making sure saffron threads and garlic are well incorporated into the rice.

1. Mound the rice and carrot mixture onto a serving platter
2. Arrange the caramelized onion/nut mixture onto the rice.
3. Sprinkle with sliced scallions and golden raisins.
4. Add pomegranate seeds to the top.

Debra’s Pro Tips

• MAKE A DOUBLE BATCH OF DRESSING: you’re going to want to use this on…well, basically everything…including using it as a dip.
• Instead of a platter, use a large bowl so you can mix everything well and ensure a bit of everything in every bite.
• Use grapes if fresh figs aren’t available…TRUST ME…they’re incredible roasted and added to a salad.
• MEAL PREP: make all components in advance. You can then slice the apple and pull this together in under 5 minutes…at the last minute. IMPRESSIVE.
• CHANGE UP THE GREENS: For optimum good health, use different kinds of greens each week. Diversity in fiber= diversity in gut health If you bought kale last week, use spinach, collards or chard this time.
• Make sure to rinse. the rice well before cooking.
• Use a darker (older) baking sheet for crispier, more caramelized veggies or use unbleached parchment for a quick and easy clean up.

More Healthy Holiday Recipes:

• Vegan and Gluten-free Stuffed Mushrooms
• Healthy Chocolate Pie
• Vegan Meatloaf
• Caesar Salad
• Stuffed Butternut Squash
• Almond Thumbprint Cookies (vegan and gluten-free)
• Vegan Stuffed Cabbage
• Cornbread Stuffing (vegan and gluten-free)

Continue to Content

Yield: 6 servings

Jeweled Rice

Print

A beautiful, tasty, colorful side dish that is perfect for holiday meals, and easy enough to make for everyday. Basmati rice is cooked with saffron for a gorgeous color and sprinkle with dried fruits, nuts and veggies.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 2 cups white basmati rice
• 1/4 cup olive oil, divided
• 4 large cloves garlic, smashed
• 1/2 teaspoon saffron threads
• 1 lb. small carrots, peeled and sliced into thin rounds
• finely julienned rind of 1 orange
• 1 cinnamon stick
• 2 1/4 cups water 
• 2 purple onions, thinly sliced
• 1/2 cup slivered almonds
• 1/4 teaspoon cumin
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cardamom
• 1/8 teaspoon allspice
• 1/2 teaspoon sea salt
• seeds of 1 pomegranate
• 1/2 cup golden raisins
• 3 scallions, thinly sliced

Instructions

1. Place rice in a fine mesh strainer to wash. Let the water continue to rinse until it runs clear. Stir, rinse again.
2. INSTANT POT DIRECTIONS: Add rinsed rice to instant pot along with 2 Tablespoons olive oil, smashed garlic cloves, saffron, carrots, orange rind, cinnamon stick and 2 1/4 cups water. Stir. Set to high pressure and cook for 12 minutes. Let the pressure naturally release. Hit "cancel" on the instant pot and leave the rice there until you're ready to move on.
3. STOVETOP DIRECTIONS: In a medium sized saucepan, bring 3 1/2 cups water to a boil. (NOTE: cooking on the stovetop you will need MORE water). Turn down to a simmer, and add the olive oil, garlic, saffron, carrots, orange rind, cinnamon stick and rice. Mix well. Cover and let simmer on low for 12-15 minutes, until all water is absorbed. Turn off heat and let it sit at least 10 minutes, covered....or until you're ready for it.
4. While rice is cooking, heat a heavy skillet over medium/low heat. Swirl in remaining 2 Tablespoons olive oil and slowly saute onions, allowing them to caramelize. This will take about 10 minutes. Sprinkle in nuts, seasonings (cinnamon, cumin, cardamom, allspice and sea salt) and continue to stir and cook (about 2 minutes) as nuts get toasted and onions take on the spices.
5. Fluff rice with a fork. Make sure garlic is well distributed and saffron has colored the rice evenly. To do this, use a large fork and continue to stir/toss/fluff. Add to bowl or platter. Sprinkle on onion/nut mixture, pomegranate seeds, scallions and raisins. Serve warm or at room temperature.
6. Rice will stay good in the fridge for 5 days. Gently reheat in a heavy skillet, or in a 350 degree oven for 15 minutes.

Notes

RICE: The recipe calls for 2 1/4 cups water....this is for cooking in an instant pot (or pressure cooker). If you're making the rice on the stove, you will need 3 1/2 cups water. Less liquid is needed in the instant pot because the rice will "steam" rather than absorb more water to cook.

NUTS: Any nut or seed that you enjoy will work here.

Recommended Products

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• 
  Lodge Pre-Seasoned Cast Iron Skillet with Assist Handle Holder, 12", Red Silicone
• 
  Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart, 14 One-Touch Programs
• 
  Makerstep Set of 3 Stainless Steel Fine Mesh Strainers. Graduated Sizes 3.38", 5.5", 7.87" Strainer Wire Sieve Sifter with Insulated Handle for Kitchen Gadgets Tools

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 248Total Fat 11gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 172mgCarbohydrates 37gFiber 5gSugar 15gProtein 4g

The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.

Did you make this recipe?

Please leave a review below, then snap a picture and tag me @dkhealthcoach and use #debraklein on Instagram so I can see it!