Have Questions or Comments?
Leave us some feedback and we'll reply back!

    Your Name (required)

    Your Email (required)

    Phone Number)

    In Reference to

    Your Message

    Jeweled Persian Rice


    1 1/2 tsp salt

    1 tsp sweet paprika

    1/2 tsp turmeric

    1/4 tsp cumin

    1/8 tsp black pepper

    4 Tbsp extra virgin olive oil divided,

    plus 1 teaspoon

    2 medium size onions, diced small

    10 dried apricots, quartered

    6 dried figs, quartered

    1/4 cup dried cherries

    1/4 cups pistachios or

    pumpkin seeds

    1 cup long grain basmati rice

    1 cup water

    1 1/2 tsp fresh lemon or orange zest

    1 cup pomegranate seeds



    Combine salt, sweet paprika,

    turmeric, cumin and black pepper

    in a small bowl. Set aside. Heat 2

    tablespoons of olive oil in a deep,

    non stick skillet with a lid. Add rice

    and spices and stir well. Cook

    over medium heat for about 3-4

    minutes, stirring constantly and

    making sure the rice gets well

    coated with the oil and the spices.

    Add 1 cup of water. Bring to a

    boil, cover and reduce heat to

    low. Cook for 20 minutes, remove

    from heat and let it sit for 15 minutes covered. In the meantime, heat the remaining 2

    tablespoons of olive oil in a non stick skillet. Add Onions and cook over medium heat

    for about 20 minutes stirring frequently, adding water 1 tablespoon at a time if

    necessary, to prevent from burning. Transfer onions to a plate and in the same skillet,

    heat 1 teaspoon of olive oil. Add dried fruit and pistachios or pumpkin seeds and cook

    over medium low for 2-3 minutes, stirring frequently. Once the rice is ready, fluff it with

    a fork, add onions, dried fruit, pistachios and lemon or orange zest and toss well. Right

    before serving sprinkle pomegranate seeds on the rice.