Persian Jeweled Rice

Ingredients

• 1.5 cups Basmati rice
• ⅓ cup Dried apricots
• ⅓ cup Dried cranberries
• ⅓ cup Slivered almonds
• ¼ cup Pistachio kernels, chopped
• ½ teaspoon Ground cumin
• ¼ teaspoon Ground cinnamon
• 2.75 cups Vegetable broth

Instructions

1. 1

   Chop the dried apricots lengthwise into quarters, about the size of a pea each, so they distribute evenly throughout the rice.

2. 2

   Place the basmati rice in a fine-mesh strainer and rinse under cold running water, stirring gently with your fingers for 60 seconds, until the water runs clear.

3. 3

   Chop the pistachios by placing them on a cutting board and pressing down with the side of a chef's knife, then rock the blade back and forth until pieces are about the size of sesame seeds.

4. 4

   Heat 1 tablespoon of oil in a large pot with a lid over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 60 seconds.

5. 5

   Add the rinsed rice to the hot oil and stir constantly with a wooden spoon for 2 minutes until the grains turn opaque white and smell nutty, so they toast lightly.

6. 6

   Stir the ground cumin and cinnamon into the rice for 20 seconds until the spices smell strongly fragrant and coat every grain evenly.

7. 7

   Pour the 2.75 cups of vegetable broth into the pot slowly, stirring once to combine and break up any clumps of rice stuck to the bottom.

8. 8

   Bring the broth to a boil over medium-high heat—you'll see large bubbles breaking the surface rapidly—then reduce heat to low.

9. 9

   Cover the pot with the lid, leaving a tiny gap so steam can escape, and simmer for 18 minutes until the rice is tender and all liquid is absorbed.

10. 10

    While the rice cooks, toast the slivered almonds in a small dry skillet over medium heat, stirring often, for 3 minutes until golden brown and fragrant.

11. 11

    Remove the almond skillet from heat and transfer the almonds to a small bowl so they do not burn.

12. 12

    When the rice is done, remove the pot from heat and let it rest, covered, for 5 minutes so the grains firm up and separate.

13. 13

    Remove the lid carefully, tilting it away from your face so the steam escapes safely, then fluff the rice gently with a fork to break up any clumps.

14. 14

    Sprinkle the chopped apricots and dried cranberries evenly across the surface of the rice and stir gently to distribute them throughout.

15. 15

    Scatter the toasted almonds across the top of the rice in a thin, even layer so they are visible.

16. 16

    Sprinkle the chopped pistachios over the almonds in a thin layer, creating a mosaic of green and white on the surface.

Tools you’ll need

• fine-mesh strainer
• large pot with lid
• wooden spoon
• small dry skillet
• cutting board
• chef's knife
• fork
• small bowl

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