Buttery Bejeweled Rice Recipes

SAFFRON JEWEL RICE

Steps:

• Sprinkle the saffron into 1/4 cup hot water; let sit 15 minutes. Meanwhile, combine 2 cups water, the sugar and a pinch of salt in a small saucepan and bring to a boil. Add the orange zest and carrot, reduce the heat to medium low and simmer until tender, about 4 minutes. Drain and transfer to a bowl; set aside.
• Heat 2 tablespoons butter in a large pot over medium heat. Add the onion, cinnamon stick, cardamom, allspice, cumin and a pinch of salt and cook, stirring occasionally, until the onion is translucent, about 8 minutes. Add the rice and 3/4 teaspoon salt and stir to coat. Add 3 cups water, increase the heat to medium high and simmer until the water has mostly evaporated, about 4 minutes. Cover the pot with foil and the lid, reduce the heat to low and cook until the water is completely absorbed, about 12 minutes. Remove from the heat and let stand 5 minutes.
• Meanwhile, melt 1 tablespoon butter in a medium skillet over medium-high heat. Add the pistachios and almonds and cook until just lightly golden, about 1 minute. Remove from the heat and add the dried cranberries and apricots, and 1 tablespoon of the prepared saffron water; stir to combine, then transfer to a bowl and set aside for topping.
• Uncover the rice and fluff with a fork; discard the cinnamon stick and cardamom pods. Transfer about half of the rice to a serving bowl. Add the remaining saffron water, 1 tablespoon butter and the reserved orange peel and carrot to the rice in the pot and stir gently. Add the yellow rice to the white rice and gently toss; sprinkle with the pistachio mixture and parsley.

BUTTERY BEJEWELED RICE

Steps:

• Preheat oven to 350°F. Separate dark green parts from scallions; thinly slice dark green parts and white and pale green parts, keeping them separate. Set aside. Arrange almonds and pistachios on opposite sides of a rimmed baking sheet and toast until almonds are golden brown, about 3 minutes. Remove almonds from baking sheet and toss pistachios. Return baking sheet with pistachios to oven and toast until golden brown, about 4 minutes longer. Let cool.
• Melt 3 Tbsp. butter in a large heavy pot over medium heat. Add carrots and cook, stirring occasionally, until softened but without having taken on any color, 10-12 minutes. Stir in sugar and a pinch of salt and cook, stirring, until sugar dissolves, about 1 minute. Transfer carrots to a medium bowl.
• Melt another 4 Tbsp. butter in the same pot over medium. Add garlic and reserved pale green and white parts of scallions and cook, stirring occasionally, until softened but without taking on any color, about 5 minutes. Stir in rice, cardamom, cinnamon, red pepper flakes, and turmeric and cook, stirring often, until some grains are translucent, about 3 minutes. Add 1 Tbsp. salt and 3¾ cups water and bring to a boil. Reduce heat to medium-low, cover pot, and simmer until rice is tender, 25-30 minutes. Remove pot from heat; let sit 10 minutes to allow rice to steam longer.
• While rice is cooking, melt 2 Tbsp. butter in a small skillet over medium heat. Add dried fruit and cook, stirring often, until fruit is plumped and softened, about 4 minutes. Set aside.
• Add remaining 3 Tbsp. butter to rice and fluff with a fork. Spoon pilaf onto a large platter. Top with neatly defined rows of dried fruit, almonds, pistachios, carrots, and reserved scallion greens, or, if you prefer, mix all the toppings into the rice before arranging on the platter.