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Greenfields barberries, saffron and a spices create this Persian jewelled rice recipe, a flavour sensation!

Barberry & Saffron Persian Jeweled Rice

Use Greenfields barberries and saffron and a collection of spices to create this Persian jewelled rice recipe, a flavour sensation! A popular Middle Eastern wedding dish that is flavoured with saffron, which gives it its golden colour, along with cardamom, cinnamon, and turmeric with bursts of fruit and nuts, and is also gluten free, vegan and delicious. A perfect accompaniment to roasted chicken or lamb,

Cooking times

Information not currently available

Ingredients

400g basmati rice
500ml water
1 teaspoon salt
60g unsalted butter
50g vegetable oil
1 large onion, thinly sliced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon ground turmeric
1/2 teaspoon ground saffron threads, dissolved in 2 tablespoons hot water
100g dried cranberries or barberries
100g slivered almonds
50g shelled pistachios
50g orange zest (from about 2 oranges)
Chopped fresh parsley, for garnish

Method

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
In a large pot, bring the water to a boil. Add 1 teaspoon of salt and the drained rice. Cook the rice over medium-high heat for about 6-8 minutes, until it is slightly undercooked. Drain the rice and set aside.
In the same pot, melt the butter and vegetable oil over medium heat. Add the sliced onion and cook until golden brown and caramelised, stirring occasionally.
Remove half of the caramelised onions from the pot and set them aside for garnish.
To the remaining onions in the pot, add the ground cinnamon, cumin, cardamom, turmeric, and dissolved saffron. Stir well to combine and cook for another 2 minutes.
Add the cooked rice back to the pot with the spiced onions. Gently mix the rice with the onions, being careful not to break the grains.
Sprinkle the dried cranberries or barberries, slivered almonds, pistachios, and orange zest over the rice. Cover the pot with a clean tea towel or a lid wrapped in foil to create a tight seal. Reduce the heat to low and cook the rice for 30 minutes, allowing it to steam.
After 30 minutes, remove the pot from the heat and let it sit, covered, for another 10 minutes to allow the flavours to meld.
Fluff the rice gently with a fork, mixing in the garnished caramelised onions. Transfer the jeweled rice to a serving platter and garnish with chopped fresh parsley.
Serve the Persian Jeweled Rice as a side dish with grilled meats, stews, or enjoy it on its own.

Nutrition

Information not currently available

IN THIS RECIPE

Saffron 0.6g

Saffron 0.6g

Barberries (Zirishk) 75g

Barberries (Zirishk) 75g

Cinnamon Sticks x 5

Cinnamon Sticks x 5

Ground Cinnamon 75g

Ground Cinnamon 75g

Ground Cumin 75g

Ground Cumin 75g

Turmeric Powder 75g

Turmeric Powder 75g

Ground Cardamon 50g

Ground Cardamon 50g

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Middle Eastern

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