Jewelled Rice
This one-pot jewelled rice has Sephardic origins. It's adapted from The Nosher and has lots of bright colours and complex flavours, just what's called for on the Jewish New Year celebration of Rosh Hashanah. With rice alone it becomes a side dish, or add chickpeas to make it a vegetarian meal. Persian jewelled rice always makes for a stunning centrepiece. It takes only a little preparation, and the fruits used in it can be varied for different tastes every time.
Time: 40 minutes
Serves: 6
Ingredients
2 tablespoons olive oil
1 medium yellow onion, finely chopped
1 cup long grain basmati rice, rinsed
3 cloves garlic, finely chopped
1 large carrot, grated
1 tsp sweet paprika
1/2 teaspoon turmeric
1/2 teaspoon sea salt
1/4 teaspoon cumin
1/4 teaspoon Aleppo pepper or chilli flakes
1/4 teaspoon orange or lemon zest
1 (15 oz) can chickpeas, drained and rinsed OR equivalent in soaked and cooked chickpeas
1 1/2 cups vegetable broth, low sodium, if preferred
Any combination of the following fruits and nuts:
2 tablespoons raisins or currants
1/4 cup dried cranberries
1/2 cup dried figs, quartered or chopped
1/2 cup dates, chopped
1/2 cup chopped pistachios or nut of your choice
1/4 cup pomegranate seeds
Fresh parsley, chopped, for garnish (optional)
Method
Heat the olive oil over medium heat in a medium-sized saucepan with a tight-fitting lid. Add the onion and cook for 5-6 minutes until it begins to soften and turn translucent.
Add the rice, and stir until coated with oil. Add the garlic, grated carrot, paprika, turmeric, salt cumin, Aleppo pepper and orange zest, stirring for 2-3 minutes to coat the rice.
Pour the chickpeas and vegetable broth into the saucepan. Bring to a boil, then reduce to simmer and cook, covered, for 15 minutes or until the liquid has been absorbed.
Add the raisins, cranberries and figs and let sit for 5 minutes for the fruit to hydrate slightly.
Add the chopped pistachios, pomegranate seeds and fresh parsley just before serving.
This one-pot jewelled rice has Sephardic origins. It's adapted from The Nosher and has lots of bright colours and complex flavours, just what's called for on the Jewish New Year celebration of Rosh Hashanah. With rice alone it becomes a side dish, or add chickpeas to make it a vegetarian meal. Persian jewelled rice always makes for a stunning centrepiece. It takes only a little preparation, and the fruits used in it can be varied for different tastes every time.
Time: 40 minutes
Serves: 6
Ingredients
2 tablespoons olive oil
1 medium yellow onion, finely chopped
1 cup long grain basmati rice, rinsed
3 cloves garlic, finely chopped
1 large carrot, grated
1 tsp sweet paprika
1/2 teaspoon turmeric
1/2 teaspoon sea salt
1/4 teaspoon cumin
1/4 teaspoon Aleppo pepper or chilli flakes
1/4 teaspoon orange or lemon zest
1 (15 oz) can chickpeas, drained and rinsed OR equivalent in soaked and cooked chickpeas
1 1/2 cups vegetable broth, low sodium, if preferred
Any combination of the following fruits and nuts:
2 tablespoons raisins or currants
1/4 cup dried cranberries
1/2 cup dried figs, quartered or chopped
1/2 cup dates, chopped
1/2 cup chopped pistachios or nut of your choice
1/4 cup pomegranate seeds
Fresh parsley, chopped, for garnish (optional)
Method
Heat the olive oil over medium heat in a medium-sized saucepan with a tight-fitting lid. Add the onion and cook for 5-6 minutes until it begins to soften and turn translucent.
Add the rice, and stir until coated with oil. Add the garlic, grated carrot, paprika, turmeric, salt cumin, Aleppo pepper and orange zest, stirring for 2-3 minutes to coat the rice.
Pour the chickpeas and vegetable broth into the saucepan. Bring to a boil, then reduce to simmer and cook, covered, for 15 minutes or until the liquid has been absorbed.
Add the raisins, cranberries and figs and let sit for 5 minutes for the fruit to hydrate slightly.
Add the chopped pistachios, pomegranate seeds and fresh parsley just before serving.