Jewelled rice

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15 min


7 cups (1.75 L) for 8 to 12 servings

* PLUS Cooking time: 25 minutes
Jewelled rice

This fragrant Persian-inspired side dish is an absolute showstopper and an unexpected addition to the traditional menu.


  • 3 cups chicken broth , or water
  • 1 tsp salt
  • 1 1/2 cups rice , preferably basmati
  • 1 large onion
  • 1/2 cup dried cranberries
  • 1/2 cup dried apricots
  • 1/2 tsp saffron threads
  • 3/4 cup finely chopped parsley
  • 3/4 cup finely chopped parsley , or cilantro


  • In a large saucepan, bring water and salt to a boil. If using chicken broth, omit salt. Add rice to boiling water. Stir, then cover and reduce heat to medium-low. Cook for 10 min.
  • Meanwhile, finely grate peel from orange. Chop apricots. After rice has cooked 10 min, stir in peel, apricots, cranberries and saffron threads. Cover and continue to cook until water is completely absorbed, from 10 to 15 more min. Meanwhile, shell nuts and chop along with parsley. Taste cooked rice and add more salt if needed. Stir in pistachios and parsley.

Nutrition (per serving)

  • Calories
  • 141,
  • Protein
  • 3 g,
  • Carbohydrates
  • 28 g,
  • Fat
  • 2 g,
  • Fibre
  • 2 g,


Prepare rice as above, but do not add parsley and pistachios. Refrigerate in a sealed plastic bag up to 2 days. Just before reheating, while it’s still in the bag, use your hands to break up rice clumps. Turn into a microwave dish and microwave on medium-high, stirring halfway through, until warm, from 8 to 10 min. Stir in pistachios and parsley.