This gloriously flavored and fabulously beautiful Jeweled Persian Rice Pilaf makes the most superb side dish.
The rice is soft and fluffy and cooked in stock to give it a great depth of flavor. Lightly spiced with cinnamon, cumin, and cardamom, then finished with cranberries, lemon, and pistachio, this is a touch of the Middle East.
This Persian Rice makes a wonderful side for chicken or lamb. Or serve it with fish for something a little bit different.
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How to make Persian rice pilaf
This pilaf is so simple to make! A pilaf (also know as a pilau) is when the rice is cooked over low heat with broth/stock and a selection of other herbs or spices. The finished rice is fluffy and packed with plenty of flavors!
To make a pilaf you start by cooking a chopped onion in olive oil until translucent. The rice is then added to the oil and stirred to coat in the oniony oil. To this, the Persian spices are added and then the rice is cooked slowly in broth. It is important to get the ratio of rice to broth right, this ensures fluffy well-cooked rice that isn't sticky or stodgy.
Persian rice spice
The spices in this pilaf:
- Cinnamon
- Turmeric
- Cumin
- Cardamon
- Black pepper
- Salt
These are used to lightly scent the rice; the flavors aren't overpowering, rather subtle and mellow, perfect for serving with so many different side dishes.
Why is this called Persian jeweled rice?
The term jeweled rice (or jewelled rice) is due to the addition of nuts and dried fruits.
Traditionally sour cherries or barberries were added to Persian rice. These can be hard to find so dried cranberries make a great substitute. You can also add raisins and dried apricot pieces.
Pistachio nuts add a crunch and also a wonderful pink green splash of color, but you can ring the changes and used slivered almonds instead or as well.
These bright pops of color are like jewels in the rice, hence the name.
Enjoy x
What to serve with Persian Rice:
- Persian Chicken
- Persian Meatballs (coming soon)
- Kabab Tabei (Pan Kebabs)
- Fesenjan- Walnut and Pomegranate Chicken Stew
- Vegetarian Fesenjan
- Garlic & Lemon Roasted Eggplants
Want more carb side dishes?:
- Greek Orzo with Lemon and Herbs
- Crispy Garlic Butter Potatoes
- Greek Style Rice (Greek Pilaf)
- French Style Mashed Potato
- Easy Creamy Four Cheese Pasta
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Jeweled Persian Rice Pilaf
Ingredients
- 1 small onion
- 2 tablespoon olive oil
- 1 ½ cup rice - See note 1
- 1 tablespoon tomato paste
- ½ teaspoon salt
- ½ teaspoon ground cardamom
- ½ teaspoon turmeric
- ¼ teaspoon black pepper
- pinch ground cumin
- pinch ground cinnamon
- 2 ¼ cups broth/stock - chicken/vegetable
To finish
- ⅔ cup dried cranberries or raisins
- ¼ cup hot broth
- ½ cup pistachios - shelled
- Finely chopped parsley - for garnish
Instructions
- Peel and finely chop the onion.
- place a large saucepan over medium high heat, add the oil and then saute the onion for 3-4 minutes until soft and translucent.
- Add the rice and stir a minute, until the rice looks glassy.
- Add in the tomato paste, salt, black pepper, ground cardamom, turmeric, ground cumin, cinnamon, and broth,
- Cover the saucepan with a lid and bring to a simmer.
- Immediately turn the heat down to low and cook the rice for 15 minutes.
- Do not remove the lid, just remove the saucepan from the cooktop and leave it undisturbed, for 10 minutes.
- Whilst the rice is resting, soak the dried cranberries in the extra broth.
- Remove the lid to the saucepan and use a fork to fluff the rice.
- Add in the soaked cranberries and the pistachio nuts.
- Serve garnished with fresh parsley.
Notes
- You can use basmati rice or long-grain white rice for this dish.
Lori says
Are the dried cranberries unsweetened?
Claire McEwen says
Hi Lori,
I tend to use sweetened ones as they are the ones I have in the cupboard for the kids lunchboxes.
Hope that helps
Cx
Lori says
It does! Thank you!
Treena says
I made this recipe according to the instructions and it turned out absolutely perfect and so delicious, I’ve added this to my favourites. We had as a side to some marinated grilled chicken which paired perfectly. I had to sub in walnuts this time as I didn’t have the other nuts, this worked really well too! Really lovely recipe, thank you.
Bobby Mincey says
Recipe Jeweled Persian Rice Pilaf:
Instruction #7: Do not remove the lid, just remove the saucepan from the hob and leave it undisturbed, for 10 minutes. What is hob?
Claire McEwen says
Hi Bobby,
Hob is what we call tend to call the cooktop or stovetop here.
I will update the recipe to make it clearer.
Hope that helps
Cx
Kate says
What wonderful flavor, and easy to make! I will definitely make again. Thank you.
Kat KB says
I really enjoyed this recipe, but be warned the cooking time and total time listed on the recipe are very wrong. 5 min prep is correct, but then it's about 5 minutes of adding ingredients before you let it simmer for 15 minutes, then let it sit for 10 minutes on no heat. Total time is actually closer to 35 minutes.
Otherwise, good recipe! I even accidentally added too much cinnamon because I mixed up my spices, and it still tasted great.
Claire McEwen says
Hi Kat,
So pleased you liked the recipe! And you are right I have definitely not taken into account the resting time when I wrote in the cook time! I will update the recipe card to be a little more accurate.
Thank you for coming back to comment Cx