Persian Jeweled Rice

Prep Time: 15 minutes
Cook Time: 35 minutes

Servings 6
Recipe Ingredients:
  • 1/8 tsp saffron
  • 1/2 tsp orange blossom water
  • 1/4 cup golden raisins
  • 1/4 cup barberries or dried tart cherries soaked in lemon juice
  • 1 onion thinly sliced
  • 2 tbsp ghee
  • 1/8 tsp cardamom, ground
  • 1/2 tsp cumin, ground
  • 1/4 cup almonds, slivered plus 1/8 cup to garnish
  • 1/4 cup roasted pistachios
  • 2 cups basmati rice
  • 1.5 cups Pacific Foods Organic Cashew Ginger Carrot Soup
  • 2 cups Pacific Foods Organic Vegetable Broth
  • salt & pepper to tastes
  • In a medium pot, cook the sliced onion over medium-low heat, stirring occasionally, until caramelized and turned golden brown (about 15 minutes). Once the onions have caramelized, add 1 TBS of ghee, the cumin, cardamom, pistachios, slivered almonds, and cook for 2 minutes. Transfer to a bowl and set aside.
  • Place the golden raisins and the barberries in a bowl and cover them with boiling water. Allow them to soak for 10 minutes, drain completely, and set aside.
  • Rinse the rice under cold water until the water runs clear. Pre-heat the same pot used to caramelize the onions and add the remaining tablespoon of ghee, the rinsed rice, the Pacific Cashew Carrot Ginger Soup, Pacific Vegetable Broth, orange blossom water and the saffron. Stir, cover, and cook for 15 minutes or until the rice is fully cooked, stirring every 5 minutes to make sure the rice does not stick to the bottom of the pan.
  • Fluff rice using a fork and fold in the caramelized onion mixture and the re-hydrated barberries and golden raisins. Season to taste with salt and pepper and garnish with additional slivered almonds if desired.