Name: Jeweled Rice
Total time: 1 h 15 min
Cuisine: Middle EasternAfrica & Middle-East
Ingredients: 4 1/4 cups water; 1 cup sugar; 6 (2-inch) strips orange zest , sliced thin lengthwise; 2 carrots , peeled and cut into ¼-inch pieces; 2 tablespoons extra-virgin olive oil; 1 onion , chopped fine; Salt and pepper; 3/4 teaspoon saffron threads , crumbled; 1/2 teaspoon ground cardamom; 1 1/2 cups basmati rice , rinsed; 1/2 cup currants; 1/2 cup dried cranberries; 1/4 cup sliced almonds , toasted; 1/4 cup pistachio , toasted and chopped

Why This Recipe Works

Jeweled rice, a Persian dish typically served during festive occasions, features basmati rice perfumed with candied carrots, saffron, and cardamom; its name comes from the colorful dried fruit and nuts that traditionally stud its appealingly golden surface. We love the dish's subtle balance between sweet and savory, and we were inspired to re-create it. With ingredients that are soaked, bloomed, parcooked, layered, and steamed, there are quite a few steps that go into achieving the dish's multifaceted flavor. For our version we reduced the time it took to cook the rice by using an easy pilaf method, adding the spices and some sautéed onion to the water to infuse the rice with rich flavor. While it simmered, we candied the orange zest and carrots. Once the rice was done, we sprinkled our candied mixture and some dried fruit on top and let it plump up while our rice rested off the heat. Finally, we stirred in the nuts just before serving so that they'd retain their crunch.

Before You Begin

We prefer the flavor of basmati rice in this recipe, but long-grain white, jasmine, or Texmati rice can be substituted.

Instructions

Bring 2 cups water and sugar to boil in small saucepan over medium-high heat. Stir in orange zest and carrots, reduce heat to medium-low, and simmer until carrots are tender, 10 to 15 minutes. Drain well, transfer to plate, and let cool.

Meanwhile, heat oil in large saucepan over medium heat until shimmering. Add onion and 1½ teaspoons salt and cook until onion is softened, about 5 minutes. Stir in saffron and cardamom and cook until fragrant, about 30 seconds. Stir in rice and cook, stirring often, until grain edges begin to turn translucent, about 3 minutes. Stir in remaining 2¼ cups water and bring to simmer. Reduce heat to low, cover, and simmer gently until liquid is absorbed and rice is tender, 16 to 18 minutes.

Remove pot from heat and sprinkle candied carrots and orange zest, currants, and cranberries over rice. Cover, laying clean folded dish towel underneath lid, and let sit for 10 minutes. Add almonds and pistachios and fluff gently with fork to combine. Season with salt and pepper to taste, and serve.