Jewelled Rice
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Plus 1 hour soaking time
  • 400g basmati rice (cooked according to packet instructions)
  • 2 tspn turmeric
  • 1 tspn cumin
  • 1 red chilli (finely sliced)
  • 1 green chilli (finely sliced)
  • 2 medium onions (finely sliced)
  • 45g pistachios (shells removed if in them and crushed)
  • 45g whole almonds (ready to eat, crushed)
  • 50g sultanas (soaked in boiling water for around 1 hour)
  • 45g cranberries
  • (Optional) Saffron threads (1-2 threads)
  • 2 cloves garlic (crushed)
  • Small bunch fresh coriander (finely chopped)
  • 2 tbpsn pomegranate seeds
  • Butter
  • Salt/ Black Pepper
  • 3 cardamom seeds
  • Juice of half a lemon.
  1. Cook the rice with the cardamom seeds.
  2. Heat a small slice of butter in a large/ deep frying pan. Once hot add the onions. Cook on a gentle heat for around 20 mins until soft, brown and almost caramelised.
  3. Add the turmeric, cumin and garlic to the onions and mix well. Add the rice to the pan and then mix well with all the spices.
  4. Drain the sultanas and add them to the rice pan with the cranberries, chilli, pistachios and almonds. Carefully mix the rice and turn over in the pan so that everything is well combined. Season with a little black pepper and salt and if needed.
  5. Make a little well in the middle of the pan by pushing the rice to the sides. Then add another slice of butter in the middle of the pan. Once hot mix the rice again and then flatten everything so that it is pushed to the bottom and sides of the pan. Leave to cook for around 5 mins and then give the rice another mix and repeat so that other bits of the rice get nice and crispy.
  6. Stir in the fresh coriander and a squeeze of lemon juice and garnish with some pomegranate seeds. Serve right away.
Recipe by A Modern Rose at