Jeweled Basmati Brown Rice
Jeweled Persian rice is one of the most popular Iranian dishes I know about. And, I love it! The first time I tried it, I became obsessed. The sweetness from the dry fruits, the texture of the crunchy nuts, plus the aroma and flavor from the sautéed vegetables and spices take this rice to another level. If you are looking for versatility in a food, then go no further! This dish can complement any grilled vegetables, meat, fish,or pretty much anything. Or, just serve it alone. You won’t be disappointed!
Now, as you all know, this is the Laila Approach! We are focusing on health along with flavor. So, with that in mind, I made some changes to the popular recipe to keep this recipe healthy and guilt-free as possible. Instead of using white rice, I opted for brown. And, instead of using butter, I decided on extra virgin olive oil in a small amount. Finally, I upped the amount of carrots and onions. You can’t go wrong with more vegetables!
If I am having a party, then I go all-in with basmati extra-long rice grain to give it that fantastic basmati rice aroma and the flaky texture.This extra-long grain rice is an always a big hit! Plus, the cardamom, cumin, cinnamon, and the dry fruits leave your guests craving more!
Ingredients:
Three medium carrots shredded lengthwise (see video above)
One medium red onion, diced
½ cup of raw slivered almonds
½ cup of sliced dry apricot or peaches
½ cup of dried cranberries
¼ teaspoon of cinnamon
¼ teaspoon ground cumin
Two teaspoons of cardamom
¼ teaspoon allspice nine is optional, I recommend as it adds a wonderful flavor
Salt to taste
¼ teaspoon black pepper
Two tablespoons of extra virgin olive oil
1/4 cup of pumpkin seed to garnish at the end (optional)
Two cups of basmati brown rice
Three cups of water
One teaspoon of turmeric to add the rice
1/2 teaspoon of salt to cook the rice
Directions:
To prepare the basmati brown rice:
Place the 2 cups of basmati brown rice in a strainer, rinse well under running water, and drain. The water ratio should be 1 ½ cups of water per 1 cup of basmati brown rice. For this recipe, you will need 3 cups of water for 2 cups of brown rice. You may find yourself adding a little more water depending on the type of rice.
There are three different methods I use to cook the rice:
Rice cooker:
Follow the manufacturer instruction on how to cook basmati brown rice using your rice cooker. Add 3 cups of water, 2 cups of brown rice, a 1/2 teaspoon of salt, and one teaspoon of turmeric. It will take longer to cook brown rice compared to white rice. Usually the time to cook brown rice is about 45 minutes.
Pressure Cooker:
Add 3 cups of water, 2 cups of basmati brown rice,a 1/2 teaspoon of salt, and 1 teaspoon of turmeric. Close the pressure cooker and cook on high pressure for 21 minutes. Please follow the manufacturer instructions on how to cook brown rice using your pressure cooker.
On stove-top:
Place a medium pot over high heat, add 3 cups of water and bring to boil. Add the basmati brown rice with a 1/2 teaspoon of salt and 1 teaspoon of turmeric, then reduce the heat to low, cover, and let simmer for 35 to 45 minutes. Check once a while to make sure the rice is not sticking to the pot. You may need to add more water for the rice to cook if it becomes dry and is not tender.
When the rice is cooked, cover, and set aside.
Clean the carrots and remove the outer skin. Then slice or shred the carrots into thin pieces that are about 3 cm long. (see video above). In a pan over medium heat, add two tablespoons of extra virgin olive oil. Move the pan around to coat the surface of the pan with olive oil. Add the diced onion to oil-coated pan. Try keeping the onion in one side of the pan. Add the slivered almonds to the other side of the pan. Let the almonds cook for 2 to 3 minutes. Make sure to stir the almonds once a while to cook evenly. Add the shredded carrots to the mixture and let cook for 1 or 2 minutes.Add the cumin, ¼ teaspoon of salt, ½ teaspoon of cinnamon, and ½ teaspoon of ground cardamom. Add the dried cranberries but remember to leave some for garnish at the end. Finally, add the sliced dried apricots while also saving some to garnish with at the end. Stir the mixture of the spices, the dried fruits, vegetables well.
To present the meal get out a serving plate. Then add the basmati rice and the mixture a little at a time until finished (see photo).
Garnish with the leftover cranberries and apricot and add the pumpkin seed on the top. Enjoy!