Named as such for the sparkling colours, this is a striking rice pilaf that is made for festive occasions – like Easter! It’s a bright yellow Persian saffron rice that’s flavoured with spices and mixed with a jumble of fruit and nuts. Stunner to look at – and eat!
Jewelled rice pilaf
There are many rice dishes on this website, but this is the crown jewel of them all. Just LOOK at that colour! And the flavour – WOW. It’s a fruit-nut pilaf delicately perfumed with traditional Persian spices – cumin, fennel, cinnamon, all spice and cardamom – with that unmistakable, intoxicating scent and bright yellow colour that you only get from the world’s most coveted spice: saffron.
While this Persian /Middle Eastern rice is flavoured enough to make you want to eat it straight out of the pot, the flavour is still mild enough so it’s suitable to serve alongside bold flavoured mains. Think – Persian Lamb Shanks, Chicken or Lamb Shawarma, lamb koftas, chicken or vegetable tagine. For more, see here for all Middle Eastern recipes. Also, Mediterranean food will pair beautifully and I certainly wouldn’t hesitate to serve this alongside a roast chicken or a roast lamb.
And finally, a new one on offer – fish koftas. Coming this Wednesday, created especially to serve on this pilaf!
Ingredients in Jewelled Rice Pilaf
Let’s stuff with the fun ingredients in this pilaf: the add-ins and flavourings. 🙂
Add-ins and flavourings
Saffron – This is an exotic spice used in Middle Easter / Persian cooking. It’s famous for being the world’s most expensive spice, reflecting the labour intensive production. There’s 3 tiny strands in each flower which blooms for only one week every year!
Saffron makes anything it touches a bright vibrant yellow with a subtle perfume of earthy flavour unlike anything other spice.
Find it in large grocery stores (here in Australia), Middle Eastern/Persian stores and online.
Better value substitutes – I freely use turmeric in place of saffron, for a similar yellow colour albeit it doesn’t have the same flavour. Imitation saffron powder will provide the colour but doesn’t provide flavour. To be honest, there’s plenty of other flavour in this pilaf from the spices, so it’s actually fine to use imitation.
Spices – Cumin and fennel seeds, cardamom, all spice and a cinnamon stick. This is a combination of spices that reflects the Persian / Middle Eastern roots of this pilaf.
Note: I choose to use cumin and fennel seeds and a cinnamon stick rather than powder because you end up with a more vibrant yellow rice. If you use powder then the rice ends up a slightly brown colour so when you add the saffron, it’s a slightly more muddied yellow colour.
Bay leaves – Aromatic added to cook the rice.
Lemon – We use the zest only, for a perfume of lemon flavour. It adds that little touch of extra-something.
Fruit and nuts – I use almonds, pistachios, apricots, golden raisins and cranberries. This is a combination that I think provides colour (green from pistachios, orange apricots, yellow rather than black raisins) as well as a good flavour combination.
Other – You can really make this pilaf your own! Sultanas, raisins, figs, peach, cherries, mangoes, pineapple all would work here. For nuts, I’d suggest walnuts, cashews, macadamias and non-nuts like pepita. Peanuts would be a little out of place, I think.
The rice part
No less important but let’s face it, not as exciting as all the add-ins. 😊
Basmati rice – this is the traditional rice for pilafs. The rice grains are distinctively long with a perfume of flavour.
Other rice that will work – long grain and jasmine rice. Medium grain rice will also work though the rice will be a touch stickier (because that’s how the rice is).
Please do not use: wild rice, risotto, paella rice, brown rice or faux rice (quinoa, cauliflower rice etc).
Ghee is a type of clarified butter that has a more concentrated butter flavour because it’s 100% fat. Stored in pantry not in fridge. Make your own or just use butter.
Onion and garlic – Flavour base aromatics.
Stock rather than water, for better flavour. I use vegetable stock to keep this vegetarian but chicken stock works great too.
How to make Jewelled Rice Pilaf
Saffron water
Grind the saffron threads into a powder. This extracts more flavour and colour out of it – we want to do this for the world’s most expect spice!!! If you don’t have a mortar and pestle that’s ok, just soak the strands, it will still work.
Soak – Add a bit of boiling water and mix. Set aside to steep while the rice cooks, and the colour will intensify.
Make pilaf
It’s no harder than making plain white rice, except we start with sautéed aromatics that adds so much flavour to the end result!
Sauté the fennel and cumin seeds first. This brings out their flavour. Then cook the onion and garlic for 5 minutes until the onion is translucent. And lastly, add the cinnamon stick, cardamom and all spice powder and stir for 30 seconds – again, to bring out their flavour.
Coat rice – Add the rice and give it a good stir to coat the rice grains in all those tasty flavours.
Cooking liquid – Add the stock, bay leaves, lemon, salt, fruit and nuts.
Steam rice – Stir, bring to a simmer, then put the lid on. Reduce stove to low – but it should still be simmering gently around edges otherwise the rice is just sitting there, getting bloated in hot water. Cook for 14 minutes or until the liquid is all absorbed. Do not peek or stir while it’s cooking!
Rest
Rest – Remove the saucepan from the stove with the lid still on and set aside for 10 minutes. During this resting stage, the rice grains will finish cooking and the residual water on the surface of each grain gets absorbed, leaving you with fluffy rice rather than gluey mushy rice.
Cooked rice – This is what it looks like when you remove the lid. The rice surface will be level and the colour is a light brown. We will fluff and colour it up in the next steps!
Sparkling jewels!
The best part – sparkle it up!
Saffron water – Pour over half the saffron water.
Gently fluff the rice using a rubber spatula. Be very gentle! The long rice basmati rice strands are fragile, we don’t want to break them.
Repeat – Once the rice is fluffed and is mostly yellow (some white spots still expected at this stage), pour in the remaining saffron water plus the melted ghee or butter. Then gently toss again until the rice is all yellow.
Sparkling jewels! Tumble the rice onto a serving platter then sprinkle with pomegranate seeds, pistachios and coriander. Then serve!
Fish koftas coming Wednesday!
As mentioned earlier, the Jewelled Rice Pilaf is pictured in post with fish koftas. Fish mixed with spices then skewered and pan fried, this is a new recipe created especially to rest atop of a big pile of this fluffy saffron rice, a magnificent Easter Friday-worthy meat-free main. You’ve never had fish like it before – and it’s so easy!
I really hope some of you give this a go one day. Even just seeing the colourful photos puts me in a good mood and makes me feel all festive!! – Nagi x
Watch how to make it
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Jewelled rice pilaf
Ingredients
Saffron water:
- 1/2 – 1 tsp saffron threads (125 – 250mg) (SUB: 1/4 tsp saffron powder OR 1/2 tsp tumeric powder) (Note 1)
- 2 tbsp boiling water
Rice pilaf:
- 2 tbsp (30g) ghee or butter (Note 2)
- 1/4 tsp fennel seeds
- 1/4 tsp cumin seeds
- 1 onion , finely diced
- 2 garlic cloves , minced
- 1 cinnamon stick
- 1/8 tsp all spice
- 1/8 tsp cardamom powder
- 1 1/2 cups basmati rice (Note 3)
- 2 1/4 cups vegetable stock , low sodium (or chicken)
- 3/4 tsp cooking/kosher salt
- 2 bay leaves (preferably fresh, else dried)
- 1/2 tsp lemon zest
Fruit & nuts (your choice, Note 4):
- 1/4 cup dried cranberries
- 1/4 cup dried apricots , cut in 1cm / 1/3″ pieces
- 1/4 cup golden raisins
- 1/4 cup pistachios , toasted (Note 5)
- 1/4 cup slivered almonds , toasted (Note 5)
Finishing:
- 2 tbsp (30g) ghee or butter, melted
- 1/2 pomegranate , seeds only (Note 6)
- 2 tbsp coriander/cilantro leaves roughly chopped
- 2 tbsp roughly chopped toasted pistachios (Note 5)
Instructions
- Soak saffron – Grind saffron into a powder using a mortar and pestle (Note 1). Mix in boiling water then set aside while the rice is cooking.
- Sauté – Melt ghee or butter in large saucepan over medium high heat. Add fennel and cumin, then stir for 30 seconds. Add onion and garlic. Cook for 5 minutes. Add cinnamon, cardamom and all spice, then stir for 30 seconds. Add rice and stir for 1 minute to coat in the beautiful flavour.
- Cook rice – Add the stock, bay leaves, lemon, salt, fruit and nuts. Stir, bring to a simmer, then put lid on. Reduce stove to low (should still be simmering gently around edges), and cook for 14 minutes. Do not peek or stir!
- Rest – Quickly check to ensure liquid is absorbed. Remove from the stove (lid still on) and leave for 10 minutes.
- Yellow! Pour over half the saffron water then very gently fluff the rice using a rubber spatula (so you don't break the long rice strands). Once mostly mixed through, add remaining saffron water and ghee. Gently toss until the rice is all yellow.
- Serve – Tumble onto serving platter. Sprinkle with pomegranate seeds, coriander, pistachios and serve with fish koftas.
Recipe Notes:
Nutrition Information:
Life of Dozer
Wondering how many shots he has to suffer through before he can launch himself onto those Easter eggs (doggy friendly ones, of course!).
I made this last night as an accompaniment to a middle eastern roast chicken.
I used Jasmine because a family member is not keen on Basmati and I forgot to finish with the additional butter.
My rice was gluggy – not sure why but it did not interfere with the flavour or the eating. Tasted wonderful and still looked fabulous. I also made your Pomegranate salad – double thumbs up. 🙂
Can this be served cold?
Hi Nagi & Dozer😁,
This recipe is absolutely delicious, we teamed it with your Chicken Shawarma (I did the 24hr marinade time) the yoghurt sauce & steamed beans on the side💚. A new family favourite!
Hello 🤗 please let me know a substitute for the nuts due to nut allergy. Thanks x
Hello 🤗 please let me know a substitute for the nuts due to nut allergy. Thanks x
Hi Nagi,
I made your Jewelled Rice Pilaf tonight. The flavour & texture of your recipe is far better than the sadly underwhelming pilaf recipe I have muddled along with for over 20 years… that old recipe is going in the bin; there’s a new player in town! 😎👍
My pilaf didn’t colour up as brightly as yours (my saffron was old – might that be why…?) but oh my, the fragrance & flavour released by crushing the threads, & adding the saffron in the water after cooking & resting the rice, both of which I have not done before, is a total Pilaf game changer.
I was impressed with how the saffron water made the finished texture of the pilaf beautifully moist, but not gluggy in any way.
I forgot to add extra dairy free margarine to finish the rice (I’m strongly lactose intolerant & can’t do even lactose free butter), but I don’t think the finished dish has suffered due to its omission.
I teamed the jewelled rice with homemade beef & pork mince koftas, just seasoned with a packet of commercially made Lebanese Kofta seasoning mix (oops, heresy!).
Referring to your Fish Kofta recipe tip where you mention that grated/ finely diced onion helps keep the fish koftas moist, I added finely processed onion to my kofta mixture before blitzing my mince mixture in the food processor.
My beef & pork koftas cooked up with the most divine level of moistness like they have never done for me before. No egg needed. Another game changer. 😎👍
I plan to try your fish kofta recipe next week. Shall have to make more of your jewelled pilaf with fresh saffron! 😉🌹
I made this lovely pilaf recipe last night for the family. I followed Nagi’s recommended times and it did not fail me. The only problem was I didn’t make enough as everyone really enjoyed it. 😉 Thanks for another delicious recipe Nagi.
Hi Nagi this looks amazing and I can’t wait to try it with the fish koftes! Quick question, my son is allergic to nuts and pine nuts, what would be la good substitute for this recipe? Thanks so much!
Made this last night. Was gorgeous!
Slight variation – I used the same ingerdients and starting method, but used Ottalenghi’s method (from SIMPLE) of cooking in the oven 1 tight foil lid. ratio 1:2 rice in grams to boiling water/stock in mLs. 25 mins at 230C and 10 mins rest. Altogether – perfect!
Hi Nagi, I received your recipes for the Fish Koftas and Jewelled Rice Pilaf during last week and then saw you cook it on Better Homes & Gardens. WOW. Cooked it for some friends yesterday and they loved it, as we did. Will be doing it again soon. Cheers Don x
I always prided myself of never buying a cookbook and there I am at the age of 50 ordering your cookbook. I have tried so many of your recipes and this Ramadan I have made madeleines, tiramisu, few different types of curries. Today I am making the Persian Jewelled Rice😊
It’s such a pleasure reading through & then cooking your recipes. Thank you.
Could you please advise a substitute for the pomegranate as they are not always available.
Absolutely amazing . I thought cooking the fruit and nuts would give it a stogie taste but it was sweet light and gorgeous . I used turmeric and couldn’t get pomegranate but it was so sweet good and dinner party worthy . I love your recipes and your kindness to others Nagi. May you be blessed with life’s every wealth xx
Can this be cooked in an electric rice cooker?
Coincidentally, this post appeared on the day I decided to make your chicken biryani, using the recipe that led me to your blog in the first place.
Love your recipes and Dozer!
Going to make this recipe to go with the fish kofta for Good Friday April 7 (btw I am anglo indian this rice recipe is right on the money)
I am one of those people that has the soap taste with coriander, just wondering would parsley be an ok substitute or should I just leave it without the finishing herb?
I am so excited by this recipe. I can’t wait for the fish tacos recipe on Wednesday. I have been following you for a number of years and your kofta recipes never disappoint.
I got my cookbook in Atlanta – and I didn’t touch it for two whole days – just let it sit in glorious splendor on the table. I’m now rationing it – how silly is that?
Love everything you do. Amazing quick videos Just a thought… I have been on websites were they separate the peps that made the recipes and ones that just want to make lovely comments. I guess I’m always in a rush with work, ect and loved hear how people add,change or adjust to their liking. Either way, I’m grateful and added your book to my library.
Thank you for an awesome website. I’m always inspired!
I agree. Why sift through all the comments of people that think it looks great ? Reviews are exactly THAT. You actually made it and can tell your experience of cooking, taste, time, ect.
I never post before I’ve made it unless
I’d have a beforehand question.
Hi Nagi!
Can this rice be reheated well? Thinking of cooking it today to serve with your chicken schwarma!