jeweled rice

The perfect side dish for a dinner party or casual weeknight dinner. Full of flavor and color, this rice dish is inspired by traditional Middle Eastern flavors.

Jeweled Rice - Middle Eastern Yellow Rice

tbsps extra-virgin olive oil

onion

garlic (minced)

tsps grated fresh ginger

cinnamon

tsp turmeric

cayenne pepper (optional)

½ tsp kosher salt

⅛ tsp ground black pepper

basmati rice

vegetable stock or chicken stock

dates

parsley (chopped)

mint leaves (chopped)

POM POMS Fresh Pomegranate Arils (plus more for garnish)

⅓ cup sliced almonds (toasted)

tbsps POM Wonderful 100% Pomegranate Juice

Kosher salt and ground black pepper

For the rice, heat a medium saucepan over medium-high heat and add the olive oil. Add the onion and allow to cook, stirring until golden, 5 to 7 minutes. Add the garlic, ginger, cinnamon, turmeric, cayenne (optional), salt and pepper. Allow to toast 30 seconds.

Add the rice and stir to combine. Add stock and bring to a boil. Cover and reduce to a simmer, and cook until liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and leave covered for 10 minutes.

Meanwhile, make the dressing: Whisk POM Wonderful 100% Pomegranate Juice and olive oil together in a small bowl. Season with salt and pepper to taste.

Fluff with a fork and stir in the dressing, dates, parsley, mint, and POM POMS Fresh Pomegranate Arils. Serve on a platter and sprinkle with extra POM POMS Fresh Pomegranate Arils and almonds.

All those traditional Middle Eastern flavors come together beautifully!  DELICIOUS!

Fragrant and colorful, our easy jeweled rice recipe makes a stunning gem of a side dish, dressing up everything from a simple roast chicken to a full-on Middle Eastern feast.

Jeweled Rice

orange (see step 1)

sugar

unsalted pistachios, shelled and roughly chopped

almonds

olive oil

shallot,

basmati rice,

sea salt

turmeric

cumin

allspice

dried fruit, chopped,

Chopped fresh flat leaf parsley,

Holly Erickson and Natalie Mortimer became friends over a shared love for food and hosting. The Modern Proper exists to empower people to cherish their loved ones and feed them well by providing a large library of beautiful and delicious recipes.

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Make the orange zest

Using a channel (cocktail) zester, zest oranges to make long, curly strips of zest; or, using a vegetable peeler (see note 1), cut wide strips of zest and then use a knife to slice into ¼ inch strips. In a small saucepan, combine the orange zest, sugar, and 1 cup of water. Bring to a boil over high heat. Reduce the heat to low and simmer for 8-10 minutes, then drain and set aside.

Toast the nuts

Heat a large, lidded skillet over medium heat. Add the pistachios and almonds and toast until slightly golden, about 5 minutes. Transfer to a small bowl.

Cook the rice

Heat the olive oil in the same skillet over medium heat. Once the oil is glistening, add the shallot and cook, stirring until tender, 5 minutes. Add the rice and cook, stirring, until opaque, 2 to 3 minutes. Add the salt, turmeric, cumin, cinnamon, and all spice and cook, stirring, for about 1 minute more, or until fragrant.

Boil the rice

Add 4 cups of water and the orange zest to the rice. Increase the heat to high and bring to a boil. Reduce the heat to low, cover, and cook until the liquid has been absorbed, about 20 minutes. Remove from the heat and stir in the toasted nuts and dried fruit. Let sit, covered, for about 10 minutes.

Serve

My family loved this! The crunch from the nuts is so wonderful! I served it with some baked chicken and broccoli.

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Jeweled Rice

Top 2 jeweled rice recipes from across the web

The most viewed jeweled rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Jeweled Rice - Middle Eastern Yello...

Jeweled Rice

The most viewed jeweled rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine