STREAMING NOW: Taste in Translation

Jewelled Persian Rice

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This really is a beautiful dish. If you can't get pomegranates, just omit.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a heavy-based saucepan over a medium heat, add oil, onion, almonds, pistachios, saffron and cardamom pods.
  2. Cook for 7-8 minutes, stirring often until nuts turn golden, and saffron and onion are fragrant.
  3. Add rice, cook for 2 minutes, stirring to coat with oil.
  4. Add stock, sultanas and a pinch of salt.
  5. Cover with a lid and bring to the boil. Reduce heat and cook for 15-20 minutes, until stock is absorbed and rice is tender, adding a splash more water if necessary.
  6. Allow to stand covered for 10 minutes.
  7. Stir through pomegranate seeds and coriander leaves.
  8. Spoon rice onto a large platter.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: