Please do not use our photos without prior written permission. To serve, arrange on a serving platter layers of rice, then the caramelized carrot mixture (discarding the cinnamon stick), then the barberry/nut mixture. Continue cooking until rice and lentils are tender and water has been absorbed, 10 to 12 minutes. Prepare Rice: Add basmati rice, 1¼ cups water, and 1 pinch salt to a medium pot. Preheat the oven to 425°F. We've this once complicated dish easy, making it perfect for weeknights! It is not a dish you should expect to bang out after work and have dinner on the table at a reasonable hour, unless you can prep out your ingredients ahead of time like I did below. There are many versions of this recipe, differing primarily in dried fruit and spice choices. Persian chicken is traditionally served with jeweled rice pilaf. In a medium skillet over medium heat, toast the almonds and pistachios until the almonds are golden and the nuts are fragrant, about 4 minutes. All photos and content are copyright protected. Gently mix the remaining saffron orange blossom water and the reserved carrot/orange syrup to the par-boiled rice. Drain through a fine-mesh sieve and set aside. Great salad, I used mangoes instead of squash because I had them. Add the rice, spices, honey and cranberries. You can order them online from Sadaf, find them in some middle-eastern groceries (I go to Kalystyan’s in New York City), or replace them with unsweetened dried cranberries. Bring 3 … No matter the area, though, there is one constant—javaher polow, or jeweled rice. Drain and rinse with cold water. What’s beautiful about basmati is how it fills the home with the scent of flowers as it cooks. Jeweled rice is a feast for the senses. Cook 40 to 45 minutes. Uncover, fluff rice with a fork, and set aside. Thank you! Preheat the oven to 450ºF. If you want to make this dish a vegetarian entree, stir in a can of drained chickpeas, and serve with a … Stir in fruit. Preparation. This post is written in partnership with Filippo Berio. Jalapenos, onions, and garlic season this rice-and-beans dish that pairs well with fish and chicken. Got a tip, kitchen tour, or other story our readers should see? If you want to make this dish a vegetarian entree, stir in a can of drained chickpeas, and serve with a leafy salad and some warm pita or naan. I found the pomegranates at Walmart and my husband and I enjoyed this salad for lunch today. (This shape leaves room for the rice to expand and enlarge.). 2 Roast the squash: Preheat the oven to 450ºF. Reduce heat to low; cover and simmer 20 to 25 minutes or until rice is tender. Heat 2 tablespoons of the saffron orange blossom water mixture, 1 tablespoon of sugar and 1 tablespoon oil over medium heat in the same skillet. Transfer to a large bowl. ), Clean the barberries by removing any stems or debris. Pull up a chair! Over medium heat, cook the onions, stirring occasionally, for 4 to 5 minutes or until softened. Spoon pilaf onto a platter. Step 2. Mix saffron with a small splash of boiling water. Add the remaining 1 tablespoon olive oil to the skillet. This version is adapted from Najmieh, cutting out some of the oil and sugar in her version for a lighter take on what’s usually a decadent dish, both in its ingredients and in the time it takes to prepare it. Whisk in the olive oil until emulsified. A few ingredients in traditional jeweled rice recipes are tough to find (or pricey), so for our version, cranberries stand in for the barberries and turmeric replaces the saffron. This will be on my “Keeper List”! Sprinkle with 2 tablespoons of the olive oil, remaining 1/4 teaspoon salt, and pepper. Serve Serve the jeweled biryani with apricots and curry roasted butternut squash family-style on a platter. You create another gem the golden and glistening jeweled rice laced with the colored fruits and nuts, delivering such wonderful elements of sweet and salty with the fluffy rice. Preheat oven to 350°. On a rimmed baking sheet, mound the squash in the center. Drain the carrots and orange peel, and reserve the syrup. Empty the mixture into a bowl and set aside. Transfer to a plate. To make the dish more substantial, we added roasted butternut squash cubes and perked everything up with spritely mint leaves. Lightly spiced with cinnamon, cumin, and cardamom, then finished with cranberries, lemon, and pistachio, this is a touch of the Middle East. Drain. Cook the Jeweled Rice for about 20 minutes until the rice has been thoroughly cooked through and the flavors infused throughout the dish. Bring to a boil, cover, and reduce heat to low. what to serve with jeweled rice salad As a side dish, we love serving jeweled rice with a plain roast chicken or grilled kebabs, and perhaps a simple cucumber and tomato salad. Set a small pot of water to boil. Remove and cool on the baking sheet. In a large skillet, heat 1 Tablespoon olive oil over medium-high heat. Remove from heat. Your comment may need to be approved before it will appear on the site. Step 3. 6 Assemble the salad: Add the squash, toasted nuts, onions, spices, dried fruits, and orange zest to the bowl of rice. Wild Rice Salad with Cranberries and Pecans, Mediterranean Chickpea Bowls with Tahini Sauce, Read more about our affiliate linking policy, 1 half butternut squash, peeled (about 1 pound), cut into 3/4-inch cubes, 3 tablespoons Filippo Berio Delicato Extra Virgin Olive Oil, divided, 1/2 cup pomegranate seeds (from about 1/2 pomegranate), 1/3 cup Filippo Berio Delicato Extra Virgin Olive Oil. Add the ground cinnamon, ground coriander, turmeric, and ground cloves. Place them in separate containers and store in the refrigerator. As a side dish, we love serving jeweled rice with a plain roast chicken or grilled kebabs, and perhaps a simple cucumber and tomato salad. Uncover, fluff rice with a lid absorbed, 10 to 12 minutes red. 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