Jeweled Rice With Dried Fruit Recipes

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DAVID TANIS'S PERSIAN JEWELED RICE



David Tanis's Persian Jeweled Rice image

This dish is called jeweled rice because it is golden and glistening, laced with butter and spices and piled with nuts and gem-colored fruits. In Iran, it is typically served at weddings or other celebrations. Great platters of it appear at banquets. It also goes beautifully with a weeknight roast chicken. You will probably need to do a little shopping to make this traditional dish. But it is well worth it, and most good supermarkets can supply what you require.

Provided by David Tanis

Categories     dinner, side dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 15

2 cups best-quality Basmati rice
Kosher salt
Unsalted butter, 6 tablespoons in total
1 large onion, diced small
1/4 teaspoon saffron threads, crumbled and soaked in 1/4 cup hot water
Large pinch ground cinnamon
Large pinch ground cardamom
Large pinch ground allspice
Large pinch ground black pepper
Large pinch ground cumin
1/3 cup chopped dried apricots
1/3 cup golden raisins or currants
1/3 cup dried imported barberries or goji berries, soaked in warm water for 5 minutes and drained (or use 1/3 cup dried cherries or dried cranberries)
1/3 cup blanched slivered almonds
1/3 cup roughly chopped pistachios.

Steps:

  • Rinse the rice several times in cold water until the water runs clear. Drain. Bring 3 quarts water to a boil in a large pot with 2 tablespoons kosher salt. Add the rinsed rice and boil, stirring occasionally, for 5 minutes, then drain well in a colander.
  • Heat 1 tablespoon butter in a small skillet over medium heat. Add the onion, season lightly with salt and cook until softened and lightly colored, 4 to 5 minutes. Moisten with 1 tablespoon saffron water and stir in the cinnamon, cardamom, allspice, black pepper and cumin. Cook for 1 minute more. Stir in the apricots, raisins (or currants) and barberries (or cherries or cranberries).
  • Melt 4 tablespoons butter in a heavy-bottomed enamel or nonstick Dutch oven over medium heat. Spread half the par-cooked rice over the bottom of the pot. Spoon over the onion-fruit mixture, then the remaining rice. Leave the pot on the flame, uncovered, for 5 to 8 minutes to gently brown the rice. (Do not stir or move the rice - you will need to rely on your nose to tell if the rice has browned.)
  • Drizzle the remaining saffron water over the rice and put on the lid. Adjust the heat to very low and leave undisturbed for 30 minutes. Turn off the heat and let rest at least 10 minutes.
  • Heat the remaining 1 tablespoon butter in a small skillet over medium-low heat and gently toast the almonds and pistachios for a minute or so, taking care not to get them too brown. Set aside for garnish.
  • To serve, spoon the rice into a wide bowl or platter. With a spatula, carefully lift the bottom crust, placing the crisp side up. Sprinkle with the toasted nuts.

Nutrition Facts : @context http, Calories 491, UnsaturatedFat 10 grams, Carbohydrate 72 grams, Fat 19 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 310 milligrams, Sugar 14 grams, TransFat 0 grams

JEWELED RICE



Jeweled Rice image

Provided by Samin Nosrat

Categories     Onion     Side     Cranberry     Orange     Almond     Pistachio     Saffron     Carrot     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 17

1/4 cup unsalted, shelled raw natural pistachios
1/4 cup slivered almonds
2 cups basmati rice
Kosher salt
1 orange
1/2 cup sugar
2 medium carrots, peeled, cut into matchstick-size pieces
1/4 cup dried barberries or 1/2 cup dried cranberries
1/4 cup raisins
1/4 teaspoon saffron threads
2 tablespoons unsalted butter
4 tablespoons olive oil, divided
1 medium onion, finely chopped
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
ingredient info: Dried barberries, sold as zereshk, are available at Middle Eastern markets and kalustyans.com.

Steps:

  • Preheat oven to 350°. Spread pistachios on a rimmed baking sheet and toast until just beginning to brown, about 4 minutes. Transfer to a plate, let cool, then coarsely chop. Spread almonds on the same baking sheet and toast until golden brown, 5-8 minutes; let cool. Set nuts aside.
  • Place rice in a fine-mesh sieve and rinse under cold water until water runs clear. Cook rice in a large pot of boiling salted water, stirring occasionally, until grains have lengthened but are still firm, 6-7 minutes; drain and rinse under cold water. Spread rice on another rimmed baking sheet; let cool.
  • Meanwhile, using a vegetable peeler, remove zest from orange and thinly slice lengthwise (reserve flesh for another use). Bring sugar and 1 cup water to a boil in a medium saucepan, stirring to dissolve sugar. Add orange zest and carrots, reduce heat, and simmer, stirring occasionally, until carrots are tender, 15-20 minutes; drain and set aside (discard syrup).
  • Combine barberries and raisins in a small bowl and cover with hot water; let soak 10 minutes. Drain and set aside. Place saffron in another small bowl and add 1/4 cup hot water; set aside.
  • Heat butter and 1 tablespoon oil in a large skillet over medium heat. Add onion, season with salt, and cook, stirring often, until soft and beginning to brown, 8-10 minutes. Add cardamom, cumin, turmeric, and 1 tablespoon saffron mixture. Cook, stirring constantly, until fragrant, about 1 minute.
  • Reduce heat to low, add barberries and raisins, and cook, stirring often, about 3 minutes. Stir in reserved nuts and orange zest and carrot mixture; season with salt. Set fruit and nut mixture aside.
  • Heat remaining 3 tablespoons oil in a large wide heavy pot over medium heat. Add half of rice, spreading evenly; top with fruit and nut mixture, then remaining rice, spreading evenly. Using the end of a wooden spoon, poke 5-6 holes in rice all the way through to bottom of pot (to help release steam and help rice cook evenly).
  • Drizzle remaining saffron mixture over rice. Place a clean kitchen towel over pot, cover with a tight-fitting lid, and secure loose edges of towel on top of lid, using a rubber band or masking tape.
  • Cook until pot begins to steam, 5-8 minutes. Reduce heat to very low and cook, without stirring, until rice is tender and bottom layer of rice is browned and crisp, 30-40 minutes.
  • Scoop rice into a wide serving bowl, breaking bottom crust into pieces.
  • DO AHEAD: Fruit and nut mixture can be made 2 days ahead. Cover fruit and nut mixture and remaining saffron mixture separately and chill.

JEWELED RICE WITH DRIED FRUIT



Jeweled Rice with Dried Fruit image

Categories     Rice     Side     Christmas     Thanksgiving     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Dried Fruit     Raisin     Pistachio     Fall     Christmas Eve     Gourmet     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 10

3 cups basmati rice (1 1/4 lb)
4 qt water
3 tablespoons salt
1/2 cup dried apricots (3 1/2 oz), quartered
1/2 cup golden raisins (3 oz)
1/2 cup dried cranberries (2 oz)
1 stick (1/2 cup) unsalted butter
1/2 teaspoon ground cardamom
1/2 teaspoon black pepper
1/2 cup coarsely chopped shelled unsalted pistachios (not dyed red; 2 1/2 oz)

Steps:

  • Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve.
  • Bring water and salt to a boil in a 6-quart heavy pot, then add rice and boil, uncovered, stirring occasionally, 5 minutes from time water returns to boil. Drain rice in sieve.
  • Toss together dried fruit in a bowl. Melt 6 tablespoons butter with cardamom and pepper in cleaned and dried pot, stirring to combine, then alternately layer rice and dried fruit over it, beginning and ending with rice and mounding loosely. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon, then cover pot with a kitchen towel and a heavy lid. Fold edges of towel up over lid (to keep towel from burning) and cook rice over moderately low heat, undisturbed, until tender and a crust forms on bottom, 30 to 35 minutes. Remove from heat and let rice stand, tightly covered and undisturbed, at least 30 minutes.
  • Heat remaining 2 tablespoons butter in a small skillet over moderate heat and cook pistachios, stirring, until lightly browned, 2 to 3 minutes.
  • Spoon loose rice onto a platter, then break crust into 1-inch pieces and scatter over rice. Sprinkle with pistachios.

SAVORY CURRIED RICE WITH DRIED FRUIT



Savory Curried Rice With Dried Fruit image

This rice not only looks beautiful, but it's bursting with savory flavors, and your house will smell delicious when you cook this! This is a recipe I adapted from Taste Of Home's Holiday Recipes. I made it my own by altering a few ingredients and adding others, but yield amount and cooking time/method are the same. I like to make the rice mix a day or two ahead to let all the flavors meld. This makes 2 batches of rice.

Provided by The Pantry Elf

Categories     Long Grain Rice

Time 30m

Yield 2 batches, 4-6 serving(s)

Number Of Ingredients 10

2 cups uncooked long grain rice
1 cup dried mixed fruit (I use a mixture of dates, apricots, and cranberries)
1 cup slivered almonds
1/2 cup raisins or 1/2 cup sultana
2 tablespoons dried onion flakes
4 teaspoons chicken bouillon granules
4 teaspoons curry powder
1 teaspoon salt
2 1/2 cups water
2 tablespoons butter

Steps:

  • In a large bowl, combine the first 8 ingredients. You can do this a day or two in advance to allow flavors to meld, but it's not necessary.
  • Combine water and butter in a saucepan; bring to a boil.
  • Add 2 cups rice mix, reduce heat, and simmer for 20 minutes, or until liquid is absorbed.
  • NOTE: I make this a complete meal by adding cooked chicken thighs. You can store this rice mix in an airtight container for up to 3 months.

PERSIAN JEWELED RICE



Persian Jeweled Rice image

This dish is called jeweled rice because it is golden and glistening, laced with butter and spices and piled with gem-colored fruits. Some of the ingredients called for may require some effort to find, but you can make substitutions. If you cannot get dried barberries (imported from Iran), you will need dried cherries or goji berries or dried cranberries. You will also need some extra-fancy Basmati rice. One goal in making this dish is to achieve the crisp buttery layer on the bottom of the pot. The technique is not difficult, but it takes a little practice. After the rice is rinsed well, it is parboiled for about 5 minutes and drained. The half-cooked rice is layered into a well-buttered pot along with the chopped dried fruits. Over a moderate flame, it is allowed to brown gently before being splashed with a small amount of saffron-infused water. Then the lid goes on the pot and the heat is turned very low so the rice steams gently. With a little luck and experience, the crisp tah dig, or crust, is formed.

Provided by Harvey Araton

Categories     one pot, side dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 12

4 cups high-quality basmati rice
Salt
black pepper
Pinch of high-quality saffron threads
Pinch of sugar
1 tablespoon butter plus 4 ounces (1 stick) butter, melted
1 tablespoon vegetable oil
3 to 4 waxy potatoes, peeled and cut into 1/2 -inch slices
1 1/2 cups barberries (see note)
1/2 cup slivered almonds
1/2 cup slivered pistachio nuts
1/2 cup chopped candied orange zest

Steps:

  • Rinse basmati rice until water runs clear. Place in a bowl, cover with water and add 1 tablespoon salt. Allow to soak for at least 4 hours or overnight.
  • Using a mortar and pestle, grind together saffron and sugar. Combine with a scant 1/3 cup boiling water, and set aside to steep. Bring a stockpot of lightly salted water to a rolling boil. Drain rice and add to pot; cook exactly 6 minutes, then drain into fine-meshed colander.
  • Place a round Dutch oven or other wide pan with a lid over medium heat. Add 1 tablespoon butter and vegetable oil. When butter has melted, add potato slices in a single layer. Season to taste with salt and pepper. Spread potatoes evenly with a layer of rice about 1 inch thick. Sprinkle 1 cup barberries in stages over rice. Continue to add rice in smaller and smaller layers, sprinkling barberries between each layer, to make a pyramid of rice with no berries on top.
  • Using the handle of a round wooden spoon, poke 3 holes into top of rice until spoon touches potato layer. Combine melted butter with saffron mixture, and pour all over rice. Cover underside of pot lid with a large dry cotton kitchen towel. Place on pan, making sure no ends dangle near source of heat.
  • Cook rice mixture over medium-high heat for 5 minutes, then reduce heat to low. Cook 40 to 45 minutes. To serve, spoon rice onto a heated serving platter. Top with rows of almonds, pistachios, candied orange zest and remaining 1/2 cup barberries. Arrange potatoes from bottom of pan in another dish, and serve alongside rice.

Nutrition Facts : @context http, Calories 586, UnsaturatedFat 8 grams, Carbohydrate 111 grams, Fat 11 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 546 milligrams, Sugar 15 grams, TransFat 0 grams

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