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Bejeweled Rice

Bejeweled Rice

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You can fold all the toppings into the rice and it’ll still be delicious—but you won’t get as much of a wow factor.


  • ⅓ cup unsalted, shelled pistachios
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 large carrots, peeled, thinly sliced into rounds on a mandoline
  • 8 scallions, dark green parts and white parts separated, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 3 cups long-grain rice, rinsed
  • ¾ teaspoon crushed red pepper flakes
  • ¾ teaspoon ground cardamom
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon ground turmeric
  • 4 tablespoons unsalted butter, cut into pieces
  • 2 teaspoons finely grated orange zest
  • 1 cup mixed unsweetened dried fruit (such as golden raisins, cranberries, and/or sour cherries)

Recipe Preparation

  • Preheat oven to 350°. Arrange pistachios and almonds on opposite sides of a rimmed baking sheet and toast, shaking pan gently halfway through, until almonds are golden brown and pistachios are slightly darkened, 6–8 minutes. Let cool, then coarsely chop pistachios.

  • Meanwhile, heat 1 Tbsp. oil in a large heavy pot over medium. Cook carrots, stirring occasionally, until softened but haven't taken on any color, 8–10 minutes. Stir in sugar and a pinch of salt and cook until sugar dissolves, about 1 minute more. Transfer carrot mixture to a medium bowl.

  • Heat remaining 3 Tbsp. oil in same pot over medium. Cook scallion whites and garlic, stirring occasionally, until softened, 4–6 minutes. Stir in rice, red pepper flakes, cardamom, cinnamon, and turmeric; cook, stirring often, until some grains are translucent, about 3 minutes. Add 3¾ cups water, season with 1 Tbsp. salt, and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender, 15–18 minutes. Remove from heat, add butter and orange zest, and fluff rice with a fork. Cover pot and let rice steam 10 minutes.

  • Spoon pilaf onto a platter. Top with neatly defined rows of dried fruit, almonds, pistachios, carrots, and scallion greens.

Reviews SectionThis is such a great dish!! The spices are perfect in the rice and the carrots have the right hint of sweetness. Totally adaptable to what’s available in the pantry. The presentation was beautiful. I might double carrots next time. Thanks Bon Appetit!AnonymousLeesburg Virginia03/22/20This got lots of wows. I made a flat dome of the rice in a large circular serving dish, then lay down the each row of toppings in wavy pattern across the rice, leaving a bit of the golden rice exposed on the bottom. From the top the toppings were: pistachios, chopped dried apricot, dried cherries, scallions, slivered almonds, pomegranate seeds, parsley. Turned out I didn't have room for the carrots as a row so I arranged them around the edge. I made the carrots into "flowers" by cutting notches along their length, and dragging a barkeeps lemon zester down the length, before slicing. It looked pretty nice, and was a good rice side dish too.pillbugCalifornia12/22/19

Watch the video: How To Make Persian Style Jeweled Rice With Barberries. Polow. Vegetarian Rice