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Persian Jewelled Rice

Jui Kulkarni
Jeweled rice is aromatic and flavourful dish with lots of colorful nuts and berries that give it a bejeweled look. This dish is vegetarian and a real celebration of fragrance and taste
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Rice
Cuisine Persian/Iranian
Servings 4 person


  • 2 cups of long grain basmati rice
  • 6 cups of water
  • 2 carrots peeled and sliced thin as a matchstick
  • 1/2 cup of pistachios soaked in cold water
  • 1/2 cup of almonds soaked in cold water
  • 1/2 cup cashews soaked in water
  • 1/2 cup of cranberries
  • 1/3 cup of raisins
  • 4-5 dried apricots
  • 1 large orange wash, dry and peel the skin to make thin pieces
  • 1/4 cup sugar
  • 1/2 teaspoon powdered saffron dissolved in 3-4 tablespoons of warm milk
  • 2-3 cardamom pods
  • 1/ teaspoon cumin
  • 1/2 teaspoon crushed rose petals
  • Salt as per taste
  • 2 tbsp Butter/Oil


  • Wash Basmati rice until the starch wears off and then soak the rice for 15-20 mins.
  • Peel the orange skin and finely chop this peel and keep it aside.
  • In a pan, add the orange peels and 1/2 cup of water and boil on medium flame for 4 mins.
  • Meanwhile, in another sauce pan, add 1 tsp of oil and add carrots and 2 tsp of sugar to it,
  • Drain the water from the orange peels and add them to the saucepan along with carrots.
  • Also add whole cinnamon and cardamom pods to this mixture.
  • Once the carrots look sugar coated and slightly cooked, add 1/2 cup of water and bring it to a boil.
  • Once the water starts boiling, drain the water and keep this water aside. Do not throw the water.
  • Set the carrot-orange peel mix aside.
  • In the same sauce pan, add 1 tsp of oil and dryfruits - pistachios, almonds, cashews, cranberries and raisins and roast them for 1-2 mins. Transfer the dry fruits into another bowl.
  • In a deep pan, heat butter on medium flame and then add cumin, cardamom, bay leaves and star anise to it.
  • Add 6-8 cups of water along with 2 tsp of salt to it and bring it to boil. Add soaked rice to it and let it cook par-boiled. Cook for 6-10 mins. The grain should be soft but the center should be slightly uncooked.
  • Turn off the flame and drain excess water from the rice and let it sit for 5-10 mins.
  • Meanwhile soak few strands of saffron in warm milk for few mins.
  • In a deep pan, set a layer of rice and top it with orange peel and carrots. Over that add dry fruits and a few drops of saffron infused milk and the water reserved from cooking carrots and orange peel.
  • Repeat the process to form layers until all the rice is used up. Keep some of the dry fruits to garnish later.
  • Cover this pan with a tight lid and keep it on a low flame to cook for 10-12 minutes.
  • Once done, turn off the flame, garnish with dry fruits and serve hot.


You can also use orange or yellow food color if you feel the color to be slightly dull.
This rice is usually paired with meat dishes but being a vegan, I have paired this recipe with cauliflower coconut curry and pineapple raita.