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Jasmine Jeweled Rice Persian-Style

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“Here is another Persian rice recipe this time with the lovely flavors of star anise, perfume-y Jasmine rice and sweet dried apricots. Local recipe. *Update: the amount of star anise in this recipe was reduced from 3-4 to 1-2.”

Ingredients Nutrition

  • 13 cup roasted pistachios
  • 13 cup dried apricot, roughly chopped
  • 14 cup roasted almonds, roughly chopped (I used slivered almonds and skipped the chopping)
  • 14 cup unsalted butter, melted
  • 1 cup jasmine rice (can substitute basmati or any other non-sticky rice)
  • 12 teaspoon salt (reduced from 1 teaspoon)
  • 1 -2 star anise
  • 2 18 cups boiling water
  • 2 red onions


  1. Reserve a tablespoon each of pistachios, apricots and almonds for garnish.
  2. Melt a tablespoon of butter in a medium saucepan on low heat. Toss the rice in the butter, then add the remaining pistachios, apricots and almonds, plus the salt and star anise.
  3. Add boiling water and simmer. Cover and check after 15 minutes, but do not stir.
  4. Slice onions thinly and place on a baking tray in a flat layer. Drizzle with 4 tablespoons of butter and place in a 350-degree oven. Bake, tossing occasionally, until crispy.
  5. Place rice mixture in a serving dish and garnish with the reserved pistachios, almonds and apricots, plus the crispy onions.
  6. Heat remaining butter almost to bubbling, then pour over the rice so that it glistens.

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