Saffron Persian Rice – Colorful, Fragrant & Perfectly Fluffy
A stunning Persian Jeweled Rice recipe with fluffy basmati, saffron, nuts, and dried fruit. A festive, naturally gluten-free dish that’s rich in flavor and tradition.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
Ingredients
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2 cups basmati rice, rinsed and soaked
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3 tbsp barberries or dried cranberries
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½ cup slivered almonds
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¼ cup shelled pistachios
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½ cup carrots, julienned
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2 tbsp orange peel, thinly sliced (fresh or candied)
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2 tbsp butter or ghee
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1 tsp sugar
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¼ tsp saffron threads + 3 tbsp hot water
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Salt, to taste
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2 tbsp neutral oil for layering
Instructions
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Rinse and soak rice in salted water for 30 minutes.
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Boil rice in salted water for 6–7 minutes. Drain and rinse with cool water.
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Bloom saffron in hot water.
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Sauté carrots, barberries, and orange peel in 1 tbsp butter with sugar. Set aside.
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Toast nuts in a dry skillet for 2–3 minutes.
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In a large pot, add oil and layer parboiled rice with fruit mixture. Drizzle saffron water on top.
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Cover with towel-wrapped lid and steam on low for 30–35 minutes.
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Fluff gently and top with remaining jewels and toasted nuts.
Notes
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Add spices like cardamom or cinnamon for warmth.
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Use a nonstick pan for easier tahdig removal.
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Serve with yogurt, salad, or grilled meats.