Persian Jeweled Rice is a spectacular rice pilaf topped with colorful gem-like fruits and nuts. This popular Middle Eastern wedding dish is a celebration in itself ~ it’s gluten free, vegan, and incredibly delicious!
Persian Jeweled Rice is a show stopping side dish
This is insane. I was grinning the whole time I was making, photographing, and eating this spectacular recipe. The mix of colors and textures, the aroma, and the complex flavors make it totally holiday worthy. I can’t think of a meal that wouldn’t be enhanced by this delicious Persian jeweled rice.
Persian Jeweled Rice (aka Persian Wedding Rice)
Persian jeweled rice, known as “Javaher Polow” in Farsi, is a traditional Iranian dish that is as visually stunning as it is delicious. The name “jeweled” comes from the vibrant colors of its ingredients, which resemble precious gems. It is a celebratory dish often served at weddings, holidays, and other special occasions in Persian culture.
Dried cherries, apricots, figs, pistachios and pomegranate seeds glisten like little gems scattered throughout this beautiful dish.
It’s the perfect accompaniment to a simple roasted chicken, and wouldn’t it be just amazing on a Thanksgiving table?
Authentic Basmati rice is essential for this jeweled pilaf
When I made my Saffron Rice I learned that true basmati rice only comes from India. When I was at my regular grocery store I was surprised to find a 10 lb burlap sack of Indian basmati, complete with a zipper and handles! I felt very exotic and chic walking out with my basmati tote bag But seriously, look for genuine Indian basmati, you’ll taste the difference and you’ll be helping to support the dna of an ancient rice, as well as the farmer’s who grow it.
Basmati rice is prized for its long, slender grains that remain separate and fluffy after cooking, unlike regular rice which tends to be stickier. It has a distinctive nutty aroma and delicate floral flavor, thanks to its naturally high content of aromatic compounds, setting it apart from other varieties. It’s one of the many ingredients that makes Persian jeweled rice so special.
The spices in Persian jeweled rice make it a feast for the senses.
It’s exquisitely flavored with saffron, which gives it its golden color, along with cardamom, cinnamon, and allspice. You’ll bite down on toasted fennel and cumin seeds which will release alternate bursts of flavor.
a hint of citrus
The finely julienned lemon rind adds a surprising amount of citrus aroma to the rice.
This little zesting tool will give you super fine ribbons of pure zest, with none of the bitter white part. I love this tool and use it a lot.
the fruits are the jewels in jeweled rice
What kind of dried fruits can you use?
I chose apricots, tart cherries and figs, but you could also use cranberries, golden raisins, goji berries, or the authentic Middle Eastern barberries, if you can find them.
pomegranates arils
Most pomegranates are harvested during the fall months (in the northern hemisphere) and are widely available throughout the holiday season. Many grocery stores will stock them during this period, so grab them if you see them. You can sometimes find the seeds sold separately in little tubs, but they are not always very fresh, so I like to start with the whole fruit whenever possible. Pomegranate arils are the finishing touch on Persian jeweled rice and you want them to gleam!!
the easiest way to seed a pomegranate
The best method for separating the gem-like seeds, or arils, from a pomegranate is also the easiest!
- Slice the fruit in half with a large sharp knife. I like to slice it part way, and then break the rest apart with my hands.
- Hold the half, cut side down, over a large bowl in the sink.
- Whack the skin side of the fruit and watch the seeds fall right into the bowl ~ it’s like magic!
Persian jeweled rice is vegan and gluten free
This makes it an ideal side dish to make for Thanksgiving or Christmas gatherings. Your special diet friends and family won’t feel cheated this year, I promise!
more show stopping vegetarian and vegan side dishes
- Vegan Ancient Grain Salad
- Basmati with Wild Rice, Chickpeas, Currants, and Herbs
- Wild Rice Salad with Cranberries and Nuts
- Fragrant Toasted Almond Pilaf
Featured comments
“Not too sweet, not too spicy, just perfect! You just made three friends’ evening a night to remember. Thanks and thanks and thanks!” ~Efthymia
“Well, this was just phenomenal. It took willpower for us not to consume the whole pan tonight.” ~Lynda
“I made this awesome rice for a special occassion and my word, it is absolutely a rich dish. One of the best rich dish I have had and I will make it again.” ~Rafeya
“Hi every body, sorry, my English is very limited. I just finished to cook this rice dish und it’s the best rice I ever made.” ~Christa
“I made this for a dinner party last week and it was as tasty as it was beautiful to look at! The fragrance of the spices while cooking was absolutely intoxicating!” ~Darlene
Persian Jeweled Rice
Ingredients
- 1/2 tsp saffron threads
- 2 Tbsp olive oil or butter
- 1/4 tsp fennel seeds
- 1/4 tsp cumin seeds
- 1/4 tsp cinnamon
- 1/4 cardamom
- 1/4 tsp allspice
- 1 medium onion, diced
- 1 1/2 cups basmati rice, rinsed well
- 2 bay leaves
- finely julienned rind of 1 lemon
- 1/4 cup dried tart cherries
- 1/4 cup dried Turkish apricots, diced
- 1/4 cup dried figs, diced
- 1/4 cup slivered almonds, toasted
- 1/4 cup pistachios, toasted
- seeds of 1 pomegranate for garnish
Instructions
- Mix the saffron threads in 2 1/4 cups of hot water and set aside. Note: you can use vegetable or chicken stock if you prefer.)
- Melt the butter in a large skillet and saute the fennel and cumin seeds until they are fragrant, just a minute or two. Add the cinnamon, cardamom and allspice and stir to combine. Add the onion and sauté over low heat until the onion is softened, about 10 minutes.
- Add in the rice and saute it for a minute or 2 with the spices and onion.
- Pour in the saffron infused water, along with the bay leaves and lemon rind. Stir to combine, season with salt and fresh cracked black pepper.
- Add in the fruit and nuts, stir to combine, and cover the skillet with a tight fitting lid. Cook on low to medium heat for about 12 minutes, then turn off the heat and let it sit, covered, for another 10 minutes. Note: check your rice after 12 minutes, and if it's not tender, let cook a few minutes more.
- When the rice is done, fluff it, remove the bay leaves, and spoon onto a large platter. Scatter the pomegranate seeds on top to garnish.
Notes
I should also note that a more traditional way of making this rice includes a crusted layer of rice at the bottom. It’s a more involved method which you can see here
- Try this same flavor profile with other grains such as quinoa, farro, or cracked wheat.
Nutrition
Hi Sue, guess what? I’m Persian 🙂 We’re married 19 years now but I still remember back to when we were planning our wedding. The venue we chose would not allow us to cater. We really wanted to serve the traditional Persian Wedding Jeweled Rice. I taught the chef at the club where we got married how to make this dish. He nailed it! It was no easy feat. We had close to 300 people at our wedding. It was a beautiful day. I love your version of this dish – I’ve never seen it served with pomegranate arils. You are right, it would be fantastic on the Thanksgiving table along with the turkey and sides. Thank you for sharing this and for bringing back the memories! ?
Oh wow, Bita, what a memory ~ 300 people, yikes! I bet you have some amazing photos of that dish.
2 questions – if I double the recipe would I increase the cooking time? And do you think it could be made in a rice cooker? Thanks! It’s gorgeous!!!
I’ve never used a rice cooker, so I’m not sure about that, Katy. This recipe is fairly large already, so I would make the recipe twice in two separate pans rather than try to make one giant batch.
Thanks! I just always worry about burning the rice but I’ll give it a shot!
I chose this recipe for part of Thanksgiving dinner this week. How much time should I allow from prep to serving?
Well, just from a scan of the recipe I’d guess about an hour and a half, to be leisurely about it. You can make it a bit ahead, keep the rice warm, and scatter the ‘jewel’s on at the last minute — good luck!
Oh my goodness, this looks like my kind of dish! I love anything middle eastern and dried fruit in savoury food is just amazing. Without wanting to sound like a complete sycophant, I truly love all the recipes on your blog. Thank you!
Thanks so much Katie, you made my day! I think this recipe is fascinating, and it’s fun to make, too. The color of the rice, the colors and textures of the fruit and nuts — it really is special, I hope you give it a try.
I am fawning (a.k.a. drooling all over my keyboard) over your rice recipes. Gorgeous and they sound delicious! Pinning them ALL!!!
Thank you Janelle, this rice is seriously one of the best things I’ve ever posted, I hope you make it and enjoy it!
I can’t really thank you enough for the recipe! I made it as a side dish for rabbit in a beer, wine and rosemary sauce and guess what, I can’t even remember the rabbit’s taste! Not too sweet, not too spicy, just perfect! You just made three friends’ evening a night to remember. Thanks and thanks and thanks!
I’m so glad to hear that Efthymia! This is a once in a lifetime dish, that’s for sure. I would never have thought to pair it with rabbit!
Oh, my! I have been meaning to try this for the longest time. Waiting for the perfect moment for the stars to align, I guess. I have had all the ingredients in the house for months………
Well, this was just phenomenal. It took willpower for us not to consume the whole pan tonight. I followed your recipe pretty closely, using golden raisins, dried apricots and our home-dried figs. The pomegranate arils added far more to the recipe than I expected, too.
Thank you so much for sharing this.
Im SO glad you tried it and liked it, I have to agree, it’s a very special dish 🙂
Oh!! I wish I could take a full month off of work just so I could prepare all the wonderful recipes you post! Your photos are exquisite and make everything all the more appealing. Thank you!
Thank you, Margie!
great clicks and an equally great recipe! yum
Love your photos! Especially the one with all the spices and beans. Are pomegranates already in season? I don’t see them anywhere.
I think it’s not quite the height of the season yet, but, as with everything now, they start filtering in to the stores way before their true season. I think they are most plentiful through the holidays, which is perfect for this dish.