Jeweled rice is a recipe I learned living in the UAE. It’s an easy dish to make, and I usually make it when serving lamb, as the flavors complement each other. It really goes beautifully with roast chicken.
It is called jeweled rice because it is golden from turmeric, laced with spices, and decorated with pomegranate (the jewels of fruits), sultanas, and pine nuts.
Perfect For Easter
If you are looking for the perfect dish to accompany your Easter lamb, then look no further! This jeweled rice is fast to cook and doesn’t need any preparations.
I know that when we are hosting, we want to make things as smooth and easy as possible, so this rice dish definitely fits the bill.
The one spice that makes this dish stand out is (I believe) cinnamon. Actually, no. The combination of spices makes all the difference.
Traditional Persian rice, where this recipe is inspired, includes cardamon amongst other spices. Now, let me share a little secret. I absolutely detest cardamon! The reason for this is my eldest daughter.
I absolutely love cinnamon rolls, so when I first became pregnant, I -thought- I craved them. So I tried a recipe that included cardamon. I was so proud of them, they looked so nice and the dough was such a hit.
Alas, though, when I took my first bite, pregnancy sickness decided to make an appearance, it lasted for three months, and I haven’t managed to eat cardamon ever since. The same with raw onions!
I mean, what is it with pregnancy sickness that makes you detest certain tastes?
In this recipe, I include cinnamon, cumin, pepper, and turmeric, which gives the rice a beautiful, golden tone.
I urge you to make this rice recipe. I guarantee you will love it!
Please share your comments, questions, or feedback. I would love to hear from you!
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Ingredients
Instructions
Boil two cups of water and dissolve the vegetable stock in it. Add the salt, pepper, cumin, cinnamon, and turmeric.
Wash the rice and drain it well.
In a pan, roast the pine nuts until golden brown. Be extra careful, as they can burn really easily. Remove them from the pan.
Add some olive oil to the pan. Add the rice, and toast it for about 5 minutes.
Add the water with spices and cook on low heat for about 10 minutes. Cooking time depends on the rice you will cook, so keep an eye on it. Let it cook just enough - it should be a bit crunchy when trying it. Then, turn off the heat and let it soak up any water for about ten minutes.
To serve, fluff the rice with a fork. Place the rice on your desired serving plate. Decorate with chopped mint, pomegranate seeds, sultanas, and pine nuts.
