Loaded Jewelled Rice

Name: Loaded Jewelled Rice
Cuisine: Saudi Arabian
Ingredients: 1 tbsp white vinegar; 5-6 green cardamom pods, lightly pounded to open up the pods; 750 g (1 lb 10 oz) easy-cook basmati rice (I use sella), soaked in warm water for 1 hour; 3 tbsp oil (any sort); 2 tbsp ghee; 70 g (2½ oz/½ cup) blanched almonds; 70 g (2½ oz/½ cup) cashews; A handful of pine nuts (preferably the long Pakistani ones); Zest and juice of 1 small orange; 70 g (2½ oz/½ cup) mix of raisins and dried cranberries; 70 g (2½ oz/½ cup) mix of raisins and dried cranberries; 1 small onion, finely chopped; 2-3 whole jalapeño chillies (optional); 250 ml (9 fl oz/1 cup) chicken or vegetable stock (or use the reserved liquid from Lamb Mandi); 250 ml (9 fl oz/1 cup) chicken or vegetable stock (or use the reserved liquid from Lamb Mandi); 250 ml (9 fl oz/1 cup) chicken or vegetable stock (or use the reserved liquid from Lamb Mandi); 1 tsp Baharat spice mix; A few strands of saffron soaked in 2 tbsp kewra (screwpine) water; A few strands of saffron soaked in 2 tbsp kewra (screwpine) water; Sea salt; Slivered pistachios, to garnish; A few pomegranate seeds, to garnish

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Red Sea Cookbook

By Madeeha Qureshi

Published 2026

About

Ingredients

1 tbsp white vinegar
5-6 green cardamom pods, lightly pounded to open up the pods
750 g

Asia
Saudi Arabia
Main course
Gluten-free

Method

Get a large, wide pot of water boiling and season it well with salt, the vinegar and the cardamom pods. Tip in the soaked rice and simmer until 80 per cent cooked – tender, but still al dente. Drain the rice and set aside.

In the same wide pot, heat the oil and ghee, then fry the almonds, cashews, pine nuts, orange zest and raisin and cranberry mix for 3-4 minutes, or until they start t