Jewelled Rice

Name: Jewelled Rice
Yield: Serves 8–10
Cuisine: Iran
Ingredients: ¼ cup tarragon, finely chopped, or 2 tsp dried tarragon rehydrated in 2 tsp hot water; 5 spring onions, finely sliced; ¼ cup tarragon, finely chopped, or 2 tsp dried tarragon rehydrated in 2 tsp hot water; ¼ cup tarragon, finely chopped, or 2 tsp dried tarragon rehydrated in 2 tsp hot water; ¾ cup Italian parsley, finely chopped; ½ cup mint, finely chopped; ¾ cup coriander, finely chopped; ¾ cup dill, finely chopped; 1 tbsp roughly ground dried rose petals; ½ cup cranberries; 8 tbsp melted butter; 2 tsp orange zest, very finely sliced; 2 tsp honey, diluted with 1 tsp boiling water; 2 tsp honey, diluted with 1 tsp boiling water; 2 medium carrots, julienned and blanched; 2 medium carrots, julienned and blanched; 3 medium onions, thinly sliced into rings; 3–4 cups vegetable oil for frying onions; 3–4 cups vegetable oil for frying onions; 2 tbsp salt; 6 cups water; 2½ cups fragrant or basmati rice; 2½ cups fragrant or basmati rice; 1 tsp saffron in 2 tsp boiling water; 1 tsp saffron in 2 tsp boiling water; 2 sticks cinnamon; 3 tsp sugar; 3 tsp salt; 1 cup flour, seasoned with salt and white pepper to taste; 1 cup flour, seasoned with salt and white pepper to taste

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

Set a Table

By Karen Dudley

Published 2018

About

I just can’t help myself; there is no restraint here! I have combined two of my favourite recipes into one for this extravagant rice dish. You now have a Persian rice pilaf (you could stop just there, although I could finish the whole bowl, woman alone!) and all the trimmings (jewels) of an extravagant display! Let your jewelled rice take centre stage!

Ingredients

Asia
Iran
Main course
Vegetarian

Ingredients

Method