Jeweled rice-my way (Vegan). Recipe: Iranian Jeweled Rice. by Sara Kate Gillingham. Rice is a central and ancient staple of the modern Iranian kitchen, though the varieties traditionally cultivated in Iran are not easy to come by in the West. Jeweled rice dish is a mix of rice with dry fruits.
Let the rice on the bottom of the pan get all golden brown and crispy, while watching carefully not to burn it, then flip it onto the top of the pile right before. Give rice an exotic edge with this colourful and fragrant recipe, perfect with slow-cooked lamb, from BBC Good Food magazine. The bright hues of saffron rice, green onions, and pomegranate seeds give this dish its name. You can cook Jeweled rice-my way (Vegan) using 9 ingredients and 2 steps. Here is how you cook that.
Ingredients of Jeweled rice-my way (Vegan)
- It’s 150 g of cooked white rice.
- Prepare 1 of onion.
- Prepare of Peel of 1/4 lemon.
- You need Handful of raisins.
- You need Handful of canned ananas.
- Prepare of Provance spice mix.
- It’s 50 ml of tomatoe sauce.
- You need of Little salt.
- You need of Little oil.
But rice can get boring fast if you cook it the same way each time. This is a Persian style of cooking rice; it's fragrant with spices and studded with pine nuts and currents. That's why I'm calling it jeweled rice, because the currents and pine nuts look like little gems in the pot while it cooks. Persian Jeweled Rice is a gluten free, vegan rice pilaf topped with colorful gem-like fruits and nuts ~ this popular wedding dish is gorgeous!
Jeweled rice-my way (Vegan) instructions
- Cut the onion into cubes and fry it in the oil, salt it a bit and add the provance spice mix, the ananas, raisins ans lemon peel cut in small pieces. Fry it until onion is translucent and fragrant..
- Add the tomatoe sauce, stir it often. In the end mix the cooked rice in..
Fluffy basmati rice with turmeric & Middle Eastern spices, roasted eggplant and carrot, chickpeas & pine nuts. Fabulous vegan entree or side dish. Here's how to boil rice on the stovetop! It's an easy, fool-proof method that works with white or brown rice. Best for weeknight stir-fries, rice bowls, or as I first learned this rice-cooking method in culinary school.