Add a royal touch to your meal with Jeweled Rice


The Easter holiday was small this year, thanks to the social distancing and stay at home as much as possible orders due to the COVID-19 pandemic. Instead of the normal 12 to 15 or more, there were just the three of us who live in our house.

Still, I wanted to make the meal special. It was a holiday, after all...not just any Sunday dinner.

I came across recipes for a jeweled rice that made my mouth water. But they all seemed different. Some were served hot, some cold. Some had a crisp crust at the bottom that was broken up and incorporated into the dish at serving time, some were light and fluffy. Some used candied orange peel (you have to buy or make a day ahead if you use this) in the mix, some just used zested orange peel. So many choices...

I read dozens of recipes and made some notes. I finally settled on this combination of a couple of different sources. I served it at room temperature for the holiday meal. It was a lovely, subtle dish that was, overall, well-received. This morning, I heated up a bowl of it for breakfast and, I'm here to report, the heat makes the flavors pop a little more. Either way, it is a delicious side dish to a meal any time of day.

Jeweled Rice
Serves 6-8
  • 1/3 cup of pistachios
  • 1/3 cup of slivered almonds
  • 2 cups of basmati rice
  • 3 1/2 cups pf water
  • 2 tablespoons of orange blossom water
  • Candied orange peel made from 1 orange (See recipe below and make ahead, or buy it pre-made)
  • 1/4 cup of dried cranberries
  • 1/4 cup of golden raisins
  • 1/2  teaspoon of saffron*
  • 2 tablespoons of butter
  • 1 medium yellow onion, chopped
  • 1/2 teaspoon of ground cardamom
  • 1/4 teaspoon of ground cumin
  • 1/4 teaspoon of turmeric
  • 1/2 cup of pomegranate seeds
*If saffron isn't in your budget, you can substitute
1/4 teaspoon of turmeric and 1/8 teaspoon of paprika
for the saffron in this recipe.

  1. Preheat oven to 350°F.
  2. While you're waiting, roughly chop the pistachios.
  3. Toast the pistachios and slivered almonds on a sheet tray until they're lightly browned. This won't take long so keep an eye on them. When they start to brown, pull them out and set them aside to cool.
  4. Rinse the rice under cold water until the water runs clear. This will take a few minutes, don't be impatient.
  5. Bring the 31/2 cups of water and the orange blossom water to a boil in a pot, and add  the rice.
  6. Reduce the heat to low and put on a cover.
  7. Cook until the rice is tender -- about 15 minutes.
  8. Combine cranberries and the raisins in a small bowl and cover with hot water. Soak them  for about 10 minutes (until they've plumped up). When they look plumper, drain out the water.
  9. Put the saffron (or substitute) in another small bowl and add 1/4 cup of  hot water and set aside.
  10. Heat the butter in a large skillet over medium heat.
  11. Add the onions and sauté until they starts to caramelize -- 8 to 10 minutes.
  12. Add the cardamom, the cumin, the turmeric, and one tablespoon of the saffron mixture.
  13. Cook, stirring constantly, until it starts to smell amazing. This will take only about one  minute, so stay there and stir.
  14. Reduce the heat to low and add cranberries, the raisins, and the candied zest.
  15. Cook for two minutes or so, and season with salt and pepper. Set it aside to cool.
  16. In a large bowl, mix rice with the onion and fruit mixture, pour in remaining saffron,the pistachios and the almonds, and, finally, the pomegranate seeds.
Candied Orange Peel
  • 1 large orange
  • 2 cups of sugar, divided
  • 1/2 cup of water
  1. Zest the orange and cut the pieces into 1/4-inch-wide strips. Cook them in a large pot of boiling water for 15 minutes. Drain them, rinse them, and drain it again.
  2. Bring 1 1/2 cups of the sugar to a boil over medium heat, stirring to dissolve sugar. Add the peel and return the pan to a boil. Turn it down and  simmer until the peel is very soft -- about 45 minutes.
  3. Drain and toss the peel with the remaining 1/2 cup of sugar on a rimmed baking sheet. Separate the strips and pick them out of sugar; transfer them to a plate where there is space between the strips. Let it dry for about 12 to 24 hours then store in an airtight container for up to 2 weeks.


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