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Jeweled Rice with Dried Fruit

This fragrant jewelled rice is a spectacular vegetarian dish that brings a touch of Persian-inspired elegance to any dining table. The name comes from the vibrant colours of the dried apricots, golden raisins, and cranberries, which glisten like gems against the fluffy basmati grains. The secret to its success is the 'tahdig'—a crisp, buttery crust that develops at the bottom of the pan, providing a wonderful textural contrast to the aromatic rice and spiced fruit.

Perfect as a centrepiece for a festive gathering or a sophisticated side dish for grilled meats and roasted vegetables, this recipe is surprisingly simple yet deeply rewarding. The combination of warming cardamom, toasted pistachios, and tangy fruit creates a complex flavour profile that feels both comforting and luxurious. For the best results, ensure you allow the rice to rest after cooking to achieve the perfect light and airy consistency.

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Ingredients for Jeweled Rice with Dried Fruit

  • 725ml basmati rice (575g)

  • 4 litros de agua

  • 3 tablespoons salt

  • 80g dried apricots (100g), quartered

  • 80g golden raisins (90g)

  • 80g dried cranberries (60g)

  • 1 barra (110g) de mantequilla sin sal

  • 1/2 teaspoons ground cardamom

  • 1/2 cucharaditas de pimienta negra

  • 60g coarsely chopped shelled unsalted pistachios (not dyed red

  • 70g )

Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve.

Bring water and salt to a boil in a 6-quart heavy pot, then add rice and boil, uncovered, stirring occasionally, 5 minutes from time water returns to boil. Drain rice in sieve.

Toss together dried fruit in a bowl. Melt 6 tablespoons butter with cardamom and pepper in cleaned and dried pot, stirring to combine, then alternately layer rice and dried fruit over it, beginning and ending with rice and mounding loosely. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon, then cover pot with a kitchen towel and a heavy lid. Fold edges of towel up over lid (to keep towel from burning) and cook rice over moderately low heat, undisturbed, until tender and a crust forms on bottom, 30 to 35 minutes. Remove from heat and let rice stand, tightly covered and undisturbed, at least 30 minutes.

Heat remaining 2 tablespoons butter in a small skillet over moderate heat and cook pistachios, stirring, until lightly browned, 2 to 3 minutes.

Spoon loose rice onto a platter, then break crust into 1-inch pieces and scatter over rice. Sprinkle with pistachios.

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Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.

Historial del artículo

La información en esta página es revisada por pares por clínicos calificados.

  • 28 Ene 2026 | Publicado originalmente

    Escrito por:

    Editores de recetas del Reino Unido

    Revisado por pares por

    Editores de recetas del Reino Unido
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