Jewelled Rice Pilaf with Cranberries, Apricots, and Pistachios Recipe

Introduction

Jewelled rice pilaf is a fragrant and colorful dish that combines aromatic spices with sweet dried fruits and crunchy nuts. This vibrant pilaf is perfect as a side for your favorite main courses or as a festive centerpiece.

Ingredients

• 1/2 – 1 tsp saffron threads (125 – 250mg) (SUB: 1/4 tsp saffron powder OR 1/2 tsp turmeric powder)
• 2 tbsp boiling water
• 2 tbsp (30g) ghee or butter
• 1/4 tsp fennel seeds
• 1/4 tsp cumin seeds
• 1 onion, finely diced
• 2 garlic cloves, minced
• 1 cinnamon stick
• 1/8 tsp allspice
• 1/8 tsp cardamom powder
• 1 1/2 cups basmati rice
• 2 1/4 cups vegetable stock, low sodium (or chicken stock)
• 3/4 tsp cooking/kosher salt
• 2 bay leaves (preferably fresh, else dried)
• 1/2 tsp lemon zest
• 1/4 cup dried cranberries
• 1/4 cup dried apricots, cut into 1cm (1/3″) pieces
• 1/4 cup golden raisins
• 1/4 cup pistachios, toasted
• 1/4 cup slivered almonds, toasted
• 2 tbsp (30g) ghee or butter, melted
• 1/2 pomegranate, seeds only
• 2 tbsp coriander/cilantro leaves, roughly chopped
• 2 tbsp roughly chopped toasted pistachios

Instructions

1. Step 1: Grind the saffron threads into a powder using a mortar and pestle. Mix the ground saffron with 2 tablespoons of boiling water and set aside while you cook the rice.
2. Step 2: In a large saucepan over medium-high heat, melt 2 tablespoons of ghee or butter. Add fennel and cumin seeds and stir for 30 seconds until fragrant. Add the diced onion and minced garlic, cooking for 5 minutes until softened.
3. Step 3: Stir in the cinnamon stick, cardamom powder, and allspice. Cook for 30 seconds, then add the basmati rice. Stir for 1 minute to coat the rice with the spices and fat.
4. Step 4: Pour in the vegetable stock, add bay leaves, lemon zest, salt, dried cranberries, apricots, golden raisins, pistachios, and slivered almonds. Stir gently and bring to a simmer. Cover with a lid, reduce heat to low, and cook for 14 minutes. Avoid peeking or stirring during this time.
5. Step 5: Quickly check that the liquid has been absorbed. Remove the saucepan from the heat while keeping the lid on, and let the rice rest for 10 minutes.
6. Step 6: Pour half of the saffron water over the rice. Using a rubber spatula, gently fluff the rice to avoid breaking the grains. Add the remaining saffron water and melted ghee, then toss gently until the rice is evenly yellow.
7. Step 7: Transfer the pilaf to a serving platter. Sprinkle with pomegranate seeds, fresh coriander, and extra toasted pistachios. Serve alongside your choice of main dishes.

Tips & Variations

• For a vegetarian option, use vegetable stock instead of chicken stock.
• If saffron is unavailable, turmeric powder is a good substitute for color and flavor.
• Toast the nuts lightly in a dry pan to enhance their crunch and aroma before adding.
• Add chopped fresh herbs like mint or parsley for extra freshness.
• Replace dried apricots with dried cherries or figs for a different fruity twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a little water over the rice and warm gently in a covered pan or microwave to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pilaf ahead of time?

Yes, you can prepare the pilaf a few hours ahead. Keep it covered at room temperature for up to 2 hours, then refrigerate. Reheat gently before serving.

Can I use regular long-grain rice instead of basmati?

Basmati rice is ideal due to its fragrance and fluffiness, but you can use other long-grain varieties. Adjust the cooking time and liquid amount as needed, since different rice types absorb water differently.

Jewelled Rice Pilaf with Cranberries, Apricots, and Pistachios Recipe

Print Recipe

★★★★★

4.8 from 101 reviews

Jewelled Rice Pilaf is a fragrant, colorful dish featuring basmati rice cooked with aromatic spices, dried fruits, and toasted nuts, infused with saffron for a beautiful golden hue and vibrant flavor. This pilaf pairs perfectly with fish koftas or can be served as a festive vegetarian centerpiece.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Spices and Aromatics

• 1/2 – 1 tsp saffron threads (125 – 250mg) (SUB: 1/4 tsp saffron powder OR 1/2 tsp turmeric powder)
• 2 tbsp boiling water
• 1/4 tsp fennel seeds
• 1/4 tsp cumin seeds
• 1 cinnamon stick
• 1/8 tsp allspice
• 1/8 tsp cardamom powder
• 3/4 tsp cooking/kosher salt
• 2 bay leaves (preferably fresh, else dried)
• 1/2 tsp lemon zest

Fat and Base

• 2 tbsp (30g) ghee or butter + 2 tbsp (30g) ghee or butter, melted

Vegetables and Aromatics

• 1 onion, finely diced
• 2 garlic cloves, minced

Grains and Liquids

• 1 1/2 cups basmati rice
• 2 1/4 cups vegetable stock, low sodium (or chicken stock)

Dried Fruits and Nuts

• 1/4 cup dried cranberries
• 1/4 cup dried apricots, cut into 1cm (1/3″) pieces
• 1/4 cup golden raisins
• 1/4 cup pistachios, toasted
• 1/4 cup slivered almonds, toasted
• 2 tbsp roughly chopped toasted pistachios

Fresh Garnish

• 1/2 pomegranate, seeds only
• 2 tbsp coriander/cilantro leaves, roughly chopped

Instructions

1. Soak saffron: Grind the saffron threads into a powder using a mortar and pestle. Mix the ground saffron into 2 tablespoons of boiling water and set aside to infuse while you prepare the rice.
2. Sauté spices and aromatics: Heat 2 tablespoons of ghee or butter in a large saucepan over medium-high heat. Add fennel and cumin seeds and stir for 30 seconds until fragrant. Add the finely diced onion and minced garlic, cooking for 5 minutes until translucent and softened. Stir in the cinnamon stick, cardamom powder, and allspice, cooking for another 30 seconds to release their aromas.
3. Toast rice: Add the basmati rice to the pan and stir continuously for 1 minute to coat the grains in the melted ghee and spices, enhancing their flavor and texture.
4. Cook rice: Pour in the vegetable stock, then add the bay leaves, lemon zest, salt, dried cranberries, dried apricots, golden raisins, toasted pistachios, and slivered almonds. Stir gently to combine, then bring the mixture to a simmer. Cover the saucepan with a lid, reduce heat to low (ensuring a gentle simmer around the edges), and cook undisturbed for 14 minutes. Avoid lifting the lid or stirring during this time to allow the rice to steam perfectly.
5. Rest rice: After the cooking time, check quickly to confirm the liquid has been absorbed. Remove the saucepan from heat, keeping the lid on, and let the rice rest for 10 minutes to finish steaming and to settle the flavors.
6. Infuse saffron and fluff: Pour half of the infused saffron water over the steamed rice. Using a rubber spatula, gently fluff the rice to mix the saffron without breaking the long grains. Then add the remaining saffron water along with the melted ghee, and gently toss the rice until it’s evenly golden and fragrant.
7. Serve: Transfer the jewelled rice pilaf to a serving platter. Sprinkle with fresh pomegranate seeds, chopped coriander leaves, and additional chopped toasted pistachios for a burst of color and texture. Serve alongside fish koftas or as a festive side dish.

Notes

• Note 1: Saffron is a key ingredient for authentic flavor and color. If unavailable, substitute with 1/4 tsp saffron powder or 1/2 tsp turmeric powder for color.
• Note 2: Ghee imparts a rich, nutty flavor but can be substituted with unsalted butter if preferred.
• Note 3: Rinsing and soaking basmati rice before cooking can improve texture and reduce cooking time, but is optional here.
• Note 5: Toast nuts beforehand to enhance their crunchiness and flavor.
• Note 6: Pomegranate seeds add freshness and a pop of color; if unavailable, consider dried rose petals or additional fresh herbs as garnish.

Keywords: Jewelled rice, Rice pilaf, Basmati rice recipe, Saffron rice, Middle Eastern rice dish, Festive rice recipe, Rice with dried fruit and nuts