Saffron Jewel Rice

Persian cuisine has extensive contact with: Caucasian, Central Asia, Greek, Levantine, Mesopotamian, Russian, Turkish, Indian, and Pakistani regions. Jeweled rice is a staple in Parisan homes, which has many varieties. Serve as a side-dish or main meal.

Persians are only one of a multitude of Iranian ethnic groups. 

(Farsi) نگین برنج زعفرانی

Serves 4-6 

1  tsp. (2 g) each: ground cardamon and crumbled saffron threads

1/3 cup (45 g) organic sugar

3 wide strips of organic orange zest, then sliced thinly

2 organic carrots, peeled and cut into 1/4-inch (6 mm) pieces

2 Tbs. (30 ml) olive oil

1 chopped organic onion

pinch or two each of: allspice and cumin

2 cups (260 g) organic basmati, long-grain white, or jasmine rice, rinsed

1/2 cup (65 g) each organic: dried cranberries & chopped apricots, and currants

1/4 cup (30 g) each organic toasted sliced: almonds and pistachios

2 Tbs. (12 g) chopped parsley

یک /yek/ ١ 1. Sprinkle the saffron into 1/4 cup (60 ml) hot water. Let it sit for 15 minutes.

دو /do/ ۲ 2. Bring 2 cups (480 ml) water and sugar to boil over medium-high heat.

سه /se/ ۳ 3. Stir in the zest and carrots, reduce to medium-low and simmer 10-15 minutes.

چهار /cha:ha:r/ ۴ 4. Drain and let cool.

پنج /panj/ ۵ 5. Heat the oil in a saucepan over medium heat and sautée the onions about 5 minutes.

شش /shesh/ ۶ 6. Stir in the saffron and other herbs for about 30 seconds.

هفت /haft/ ۷ 7. Stir in the rice and cook for 3 minutes.

هشت /hasht/ ۸ 8. Stir in the rest of the water and bring to simmer.

نه /noh/ ۹ 9. Reduce the heat to low, cover, and simmer until the liquid is absorbed, about 18 minutes.

ده /dah/ ۱۰ 10. Remove pot and sprinkle the carrots, orange zest, currants, cranberries over the rice.

یازده /ya:zdah ۱۱ 11. Cover and let it set for 10 minutes.

دوازده /dava:zdah ۱۲ 12. Add the apricots and nuts, fluff gently with a fork, sprinkle with parsley.