Jeweled Rice with Saffron, Nuts, and Pomegranate Recipe
This Easy Jeweled Rice recipe is a vibrant and aromatic dish featuring fragrant basmati rice infused with saffron, studded with tender carrots, and brightened with orange zest. Caramelized onions, toasted slivered almonds, and a blend of warm spices add depth and texture, while pomegranate seeds and golden raisins provide a burst of sweetness and color. Perfect as a stunning side or a festive main, this recipe offers both Instant Pot and stovetop methods for convenience and versatility.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Instant Pot
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Rice and Cooking Liquid
- 2 cups white basmati rice
- ¼ cup olive oil (divided into 2 tablespoons for rice and 2 tablespoons for onions)
- 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 (Instant Pot) or 3 ½ cups water (Stovetop)
Onion and Spice Mixture
- 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
Garnishes
- Seeds of 1 pomegranate
- ½ cup golden raisins
- 3 scallions (thinly sliced)
Instructions
- Wash the Rice: Place the basmati rice in a fine mesh strainer and rinse under cold water. Stir the rice gently with your hand and continue rinsing until the water runs clear to remove excess starch and prevent clumping during cooking.
- Cook the Rice – Instant Pot Method: Add the rinsed rice to the Instant Pot along with 2 tablespoons of olive oil, smashed garlic cloves, saffron threads, sliced carrots, orange rind, cinnamon stick, and 2 ¼ cups water. Stir to combine. Seal the Instant Pot and set it to cook on high pressure for 12 minutes. Allow the pressure to release naturally. Once done, press ‘cancel’ and keep the rice inside until ready to proceed.
- Cook the Rice – Stovetop Method: In a medium saucepan, bring 3 ½ cups of water to a boil. Reduce heat to a simmer, then add 2 tablespoons olive oil, garlic, saffron, carrots, orange rind, cinnamon stick, and rinsed rice. Stir well, cover, and let simmer gently for 12-15 minutes until the water is fully absorbed. Turn off heat and let it sit covered for at least 10 minutes or until ready.
- Caramelize Onions and Toast Nuts: While the rice cooks, heat a heavy skillet over medium-low heat. Add the remaining 2 tablespoons olive oil and slowly sauté the sliced onions, stirring occasionally, for about 15 minutes until they are soft and caramelized. Then, sprinkle in the slivered almonds, cumin, cinnamon, cardamom, allspice, and sea salt. Continue cooking and stirring for another 2 minutes until the nuts are toasted and the onions are infused with the spices.
- Fluff and Combine: Fluff the cooked rice with a fork to evenly distribute the garlic and saffron color. Transfer the rice to a large serving bowl or platter. Evenly sprinkle over the caramelized onion and nut mixture, then garnish with pomegranate seeds, sliced scallions, and golden raisins. Serve warm or at room temperature for best flavor.
- Storage and Reheating: Leftovers can be stored in the refrigerator for up to 5 days. To reheat gently, warm in a heavy skillet over low heat or place in a 350°F oven for about 15 minutes until heated through.
Notes
- Using saffron adds authentic floral aroma and color, but if unavailable, a small pinch of turmeric can be used as a substitute.
- Caramelizing onions slowly on low heat enhances their sweetness and depth, so patience is key.
- This dish works great as a side for Middle Eastern or Indian meals, but also as a standalone vegetarian feast.
- For extra crunch, try adding toasted pistachios or cashews as a variation on the nut topping.
- Rinse rice thoroughly to prevent it from becoming mushy or sticky.
- If cooking stovetop, note the increased water amount for proper texture.
