This Persian-inspired jewelled rice comes complete with a sprinkling of pomegranate seeds and dried cranberries for a festive touch. For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.
- Serves6, as a side
- Cook time40 minutes
- Prep time10 minutes, + cooling, 5 mins soaking & 5 mins resting time
Ingredients
- 2 1/2 cups (500g) basmati rice, rinsed, drained
- 1 tsp sea salt flakes
- 1 tsp saffron threads
- 40g ghee, melted
- 1 tbs olive oil
- 1 carrot, shredded
- 1/2 tsp ground cardamom
- 2 tbs dried cranberries
- 1/4 cup pomegranate seeds
- 1/4 cup (35g) slivered almonds, toasted
- 1/4 cup (35g) pistachios, coarsely chopped
- 1/2 lemon, zested
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Bring 6 cups (1.5L) water to the boil in a large saucepan over high heat. Add the rice and salt. Return to the boil and cook for 8-12 mins or until the rice is tender. Rinse under cold water. Drain well.
Step 2
Meanwhile, combine the saffron and ⅓ cup (80ml) hot water in a large heatproof bowl. Soak for 5 mins.
Step 3
Add 2 cups cooked rice to the saffron mixture and stir to combine. Place a deep 20cm (base measurement) non-stick frying pan over low heat. Add half the ghee and swirl to coat the base of the pan. Spoon the saffron rice mixture into the frying pan and use the back of the spoon to spread and press over base of the pan. Carefully spoon the remaining rice over the saffron rice. Drizzle with remaining ghee. Cover and cook for 20 mins or until the base of the rice is toasted. Set aside for 5 mins to rest.
Step 4
While the rice mixture is cooking, heat the oil in a medium frying pan over medium heat. Add the carrot and cardamom and cook, stirring occasionally, for 5 mins or until just tender. Season. Set aside to cool.
Step 5
Invert the rice mixture onto a serving plate. Top with the carrot mixture. Sprinkle with cranberries, pomegranate seeds, almond, pistachio and lemon zest to serve.
Recipe tip
Commonly used in Indian cuisine, ghee can be found in the international aisle.
Adele takes pride in sharing her family’s multicultural background at Christmas through an array of dishes that pay respect to their heritage. With Adele being from the Philippines and her husband from Iran, Persian chicken is just one of the delicious dishes she serves at Christmas. “Guests go ‘Wow!’ when I bring it to the table,” Adele says. “It looks festive and the aroma is unbelievable, taking me back to the bustle of the Grand Bazaar in Tehran all over again.” Adele hopes her Christmas recipes, including trio of dips, jewelled rice, shirazi salad and tropical fruit salad semifreddo, will encourage Aussie cooks to experiment with new cuisines. “If you’d like to discover Persian food, my baked chicken roast is a great place to start,” she says.
Adele's jewelled rice
- Serves6, as a side
- Cook time40 minutes
- Prep time10 minutes, + cooling, 5 mins soaking & 5 mins resting time
Ingredients
- 2 1/2 cups (500g) basmati rice, rinsed, drained
- 1 tsp sea salt flakes
- 1 tsp saffron threads
- 40g ghee, melted
- 1 tbs olive oil
- 1 carrot, shredded
- 1/2 tsp ground cardamom
- 2 tbs dried cranberries
- 1/4 cup pomegranate seeds
- 1/4 cup (35g) slivered almonds, toasted
- 1/4 cup (35g) pistachios, coarsely chopped
- 1/2 lemon, zested
Description
This Persian-inspired jewelled rice comes complete with a sprinkling of pomegranate seeds and dried cranberries for a festive touch. For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.
Method
Step 1
Bring 6 cups (1.5L) water to the boil in a large saucepan over high heat. Add the rice and salt. Return to the boil and cook for 8-12 mins or until the rice is tender. Rinse under cold water. Drain well.
Step 2
Meanwhile, combine the saffron and ⅓ cup (80ml) hot water in a large heatproof bowl. Soak for 5 mins.
Step 3
Add 2 cups cooked rice to the saffron mixture and stir to combine. Place a deep 20cm (base measurement) non-stick frying pan over low heat. Add half the ghee and swirl to coat the base of the pan. Spoon the saffron rice mixture into the frying pan and use the back of the spoon to spread and press over base of the pan. Carefully spoon the remaining rice over the saffron rice. Drizzle with remaining ghee. Cover and cook for 20 mins or until the base of the rice is toasted. Set aside for 5 mins to rest.
Step 4
While the rice mixture is cooking, heat the oil in a medium frying pan over medium heat. Add the carrot and cardamom and cook, stirring occasionally, for 5 mins or until just tender. Season. Set aside to cool.
Step 5
Invert the rice mixture onto a serving plate. Top with the carrot mixture. Sprinkle with cranberries, pomegranate seeds, almond, pistachio and lemon zest to serve.