Harpswell’s Private Chef: Jeweled Rice — Amanda’s version

One of the things I love most about cooking is layering textures and flavors, and balancing sweet and savory flavors. I’ve always loved incorporating fruit into savory dishes, and Persian cuisine does this beautifully. It is one of my favorite cuisines to cook for myself.

Here’s my take on one of my favorite dishes, inspired by traditional jeweled rice that combines fragrant nuts, dried fruit and saffron. Sweating the aromatics at the beginning of the process allows the spices to bloom and builds layers of flavor throughout the rice.

With September here, I wanted to share a fun way to take something most of us already have in the pantry — rice — and turn it into something special. It’s an easy, colorful side dish that pairs well with beef, chicken or even fried fish! I hope you enjoy it as much as I do!

To watch me make this recipe, head to the Harpswell Anchor’s Instagram or Facebook page.

Jeweled rice

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, diced
• 1/2 teaspoon cumin
• 1/8 teaspoon ground cardamom
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon saffron
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1 1/2 cups basmati rice, rinsed and thoroughly drained
• 2 1/2 cups vegetable (or chicken) stock
• 1/4 cup slivered almonds, plus more for topping
• 1/4 cup dried currants, plus more for topping
• 1/4 cup chopped pistachios, plus more for topping
• 1/4 cup golden raisins, plus more for topping

Finishing touches:

• 1/4 teaspoon saffron
• 2 tablespoons boiling water
• 3 tablespoons butter, cut into small cubes
• 3 tablespoons parsley, finely chopped

Directions:

In a medium saucepot over medium heat, warm the olive oil. Add the onion and saute for 3-5 minutes, until softened and translucent. Add the cumin, cardamom, fennel seeds, saffron and salt. Stir for about 30 seconds, allowing the spices to bloom and become fragrant.

Add the rinsed and drained basmati rice and stir gently for 1 minute, coating the grains in the oil and spices. Add the stock, butter, almonds, currants, pistachios and golden raisins. Stir to combine and bring to a gentle simmer. Cover, reduce the heat to low, and cook for 18 minutes, or until the rice is tender and the liquid has been absorbed.

While the rice cooks, combine the rest of the saffron with the boiling water in a small bowl. Stir gently and set aside to steep. Remove the lid and drizzle the saffron water evenly over the rice. Add the cubed butter. Using a spatula, gently fluff the rice, folding everything together while trying not to break the grains.

Transfer the rice to a serving platter. Top with additional almonds, currants, pistachios and golden raisins, then sprinkle with fresh parsley. Serve warm and enjoy!