Easy Jeweled Rice Recipe

Jeweled rice with colorful pomegranate, caramelized onions, carrots, nuts and scallions.

4.97 from 56 votes

Easy Jeweled Rice Recipe

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 and sprinkled with dried fruits, nuts and veggies for gorgeous gem like pieces in every bite!

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: Middle Eastern

Diet: Gluten Free, Vegan

Servings: servings

Calories: 248kcal

Author: Debra Klein

Equipment

Ingredients

2 cups white basmati rice
¼ cup olive oil divided
4 large cloves garlic smashed
½ teaspoon saffron threads
1 lb. small carrots peeled and sliced into thin rounds
finely julienned rind of 1 orange
1 cinnamon stick
2 ¼ cups water
2 purple onions thinly sliced
½ cup slivered almonds
¼ teaspoon cumin
¼ teaspoon cinnamon
⅛ teaspoon cardamom
⅛ teaspoon allspice
½ teaspoon sea salt
seeds of 1 pomegranate
½ cup golden raisins
3 scallions thinly sliced

Instructions

Place rice in a fine mesh strainer to wash. Let the water continue to rinse until it runs clear. Stir, rinse again.
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 ¼ 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.
STOVETOP DIRECTIONS: In a medium sized saucepan, bring 3 ½ 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.
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 15 minutes. The more patience you have, the better! 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.
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.
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/Water ratio: The recipe calls for 2 ¼ 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 ½ cups water. Less liquid is needed in the instant pot because the rice will "steam" rather than absorb more water to cook.

Nutrition