Jeweled Yellow Rice

This beautiful rice is delicious with Moroccan chicken, lamb and fish dishes. Saffron has medicinal properties and a lovely aroma so I use it as in traditional jeweled rice recipes. I use turmeric whenever I make a colourful meal and its mild spicy taste does go well with these spices. Because of the turmeric, you could leave out the saffron and still have the lovely golden colour. It does require watching - not a recipe to multitask on.

Ingredients

Makes 4

  • 0.25cup cup chopped almonds / pistachio nuts / both for great colour
  • 1tbsp olive oil
  • 1tbsp butter
  • 1 small finely chopped onion
  • 1tsp turmeric
  • 0.5tsp ground black pepper
  • 4 split cardamom pods or 1/4 tsp cardamom
  • 1 cinnamon quill or 1 tsp cinnamon
  • 4 cloves
  • 4 allspice berries / pinch allspice
  • 1tsp cumin seeds
  • 1tsp salt
  • 1cup rice (basmati as a lowish GI so I use that)
  • 2cup water
  • 1pinch saffron
  • 0.25cup barberries or fresh pomegranate seeds or goji berries

Method

  • Lightly toast the nuts in a pan for 2-3 minutes and set aside
  • Heat the butter and oil in the pan over medium heat and add the onion. Fry stirring till caramelising (about 10 minutes).
  • Add the spices except the saffron and stir for a minute. Add the rice and stir for a minute.
  • Add water, salt and berries (if you are using pomegranate seeds leave them till last).
  • Bring to the boil and then turn down the heat to a slight simmer, then cover and cook for about 15 minutes until the water is absorbed, the rice is fluffy and yellow but brown at the bottom and stuck to the bottom of the pot. Set your timer for 10 minutes and keep sniffing for a browning smell otherwise you might burn it. If you are worried about burning it you can precook the rice and then add it to the fried spices and let it brown in the pot for a few minutes. If your pot has a leaky lid you may need to add more boiling water to stop it drying out. If you add too much by mistake, just pour it off and cook for a few extra minutes till the rice is sticking to the bottom.
  • Loosen the bottom of the rice with a spatula and invert into a serving bowl. (Stir if you like the crispy brown rice mixed in or leave it as a golden crust).
  • Top with pistachios +/- pomegranate seeds. If I have colourful edible petals in the garden such as sage, nasturtium, calendula, viola or rose, I sprinkle those on too.