Jewelled Rice Pilaf For Easter

Jewelled rice pilaf

There are many rice dishes on this website, but this is the crown jewel of them all. Just LOOK at that colour! And the flavour – WOW. It’s a fruit-nut pilaf delicately perfumed with traditional Persian spices – cumin, fennel, cinnamon, all spice and cardamom – with that unmistakable, intoxicating scent and bright yellow colour that you only get from the world’s most coveted spice: saffron. While this Persian /Middle Eastern rice is flavoured enough to make you want to eat it straight out of the pot, the flavour is still mild enough so it’s suitable to serve alongside bold flavoured mains. Think – Persian Lamb Shanks, Chicken or Lamb Shawarma, lamb koftas, chicken or vegetable tagine. For more, see here for all Middle Eastern recipes. Also, Mediterranean food will pair beautifully and I certainly wouldn’t hesitate to serve this alongside a roast chicken or a roast lamb. And finally, a new one on offer – fish koftas. Coming this Wednesday, created especially to serve on this pilaf!

Ingredients in Jewelled Rice Pilaf

Let’s stuff with the fun ingredients in this pilaf: the add-ins and flavourings. 🙂

Add-ins and flavourings

Saffron – This is an exotic spice used in Middle Easter / Persian cooking. It’s famous for being the world’s most expensive spice, reflecting the labour intensive production. There’s 3 tiny strands in each flower which blooms for only one week every year! Saffron makes anything it touches a bright vibrant yellow with a subtle perfume of earthy flavour unlike anything other spice. Find it in large grocery stores (here in Australia), Middle Eastern/Persian stores and online.Better value substitutes – I freely use turmeric in place of saffron, for a similar yellow colour albeit it doesn’t have the same flavour. Imitation saffron powder will provide the colour but doesn’t provide flavour. To be honest, there’s plenty of other flavour in this pilaf from the spices, so it’s actually fine to use imitation. Spices – Cumin and fennel seeds, cardamom, all spice and a cinnamon stick. This is a combination of spices that reflects the Persian / Middle Eastern roots of this pilaf.Note: I choose to use cumin and fennel seeds and a cinnamon stick rather than powder because you end up with a more vibrant yellow rice. If you use powder then the rice ends up a slightly brown colour so when you add the saffron, it’s a slightly more muddied yellow colour. Bay leaves – Aromatic added to cook the rice. Lemon – We use the zest only, for a perfume of lemon flavour. It adds that little touch of extra-something. Fruit and nuts – I use almonds, pistachios, apricots, golden raisins and cranberries. This is a combination that I think provides colour (green from pistachios, orange apricots, yellow rather than black raisins) as well as a good flavour combination. Other – You can really make this pilaf your own! Sultanas, raisins, figs, peach, cherries, mangoes, pineapple all would work here. For nuts, I’d suggest walnuts, cashews, macadamias and non-nuts like pepita. Peanuts would be a little out of place, I think.

The rice part

No less important but let’s face it, not as exciting as all the add-ins. 😊 Saffron makes anything it touches a bright vibrant yellow with a subtle perfume of earthy flavour unlike anything other spice. Find it in large grocery stores (here in Australia), Middle Eastern/Persian stores and online. Better value substitutes – I freely use turmeric in place of saffron, for a similar yellow colour albeit it doesn’t have the same flavour. Imitation saffron powder will provide the colour but doesn’t provide flavour. To be honest, there’s plenty of other flavour in this pilaf from the spices, so it’s actually fine to use imitation. Note: I choose to use cumin and fennel seeds and a cinnamon stick rather than powder because you end up with a more vibrant yellow rice. If you use powder then the rice ends up a slightly brown colour so when you add the saffron, it’s a slightly more muddied yellow colour. Other – You can really make this pilaf your own! Sultanas, raisins, figs, peach, cherries, mangoes, pineapple all would work here. For nuts, I’d suggest walnuts, cashews, macadamias and non-nuts like pepita. Peanuts would be a little out of place, I think.

Basmati rice – this is the traditional rice for pilafs. The rice grains are distinctively long with a perfume of flavour.Other rice that will work – long grain and jasmine rice. Medium grain rice will also work though the rice will be a touch stickier (because that’s how the rice is). Please do not use: wild rice, risotto, paella rice, brown rice or faux rice (quinoa, cauliflower rice etc). Ghee is a type of clarified butter that has a more concentrated butter flavour because it’s 100% fat. Stored in pantry not in fridge. Make your own or just use butter. Onion and garlic – Flavour base aromatics. Stock rather than water, for better flavour. I use vegetable stock to keep this vegetarian but chicken stock works great too.

How to make Jewelled Rice Pilaf

Saffron water

Make pilaf

It’s no harder than making plain white rice, except we start with sautéed aromatics that adds so much flavour to the end result! Other rice that will work – long grain and jasmine rice. Medium grain rice will also work though the rice will be a touch stickier (because that’s how the rice is). Please do not use: wild rice, risotto, paella rice, brown rice or faux rice (quinoa, cauliflower rice etc).

Rest

Sparkling jewels!

The best part – sparkle it up!

Fish koftas coming Wednesday!

As mentioned earlier, the Jewelled Rice Pilaf is pictured in post with fish koftas. Fish mixed with spices then skewered and pan fried, this is a new recipe created especially to rest atop of a big pile of this fluffy saffron rice, a magnificent Easter Friday-worthy meat-free main. You’ve never had fish like it before – and it’s so easy! I really hope some of you give this a go one day. Even just seeing the colourful photos puts me in a good mood and makes me feel all festive!! – Nagi x