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Корм ProNature 22 Classic Recipe Lamb Rice Formula для взрослых собак всех пород (крупные гранулы) (18 кг)

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Корм ProNature 22 Classic Recipe Lamb Rice Formula для взрослых собак всех пород (2.72 кг)

Рецепт этой сбалансированной гиппоалергенной формулы. Pronature. Original предлагает вашему лучшему другу роскошный пир с ягненком. Вы не только сделаете его счастливым и здоровым, но и заставите его осознать, на сколько сильно вы его любите!. Вкусный и ароматный рецепт, который подходит для собак с


Корм ProNature 22 Classic Recipe Lamb Rice Formula для взрослых собак всех пород (13 кг)

Рецепт этой сбалансированной гиппоалергенной формулы. Pronature. Original предлагает вашему лучшему другу роскошный пир с ягненком. Вы не только сделаете его счастливым и здоровым, но и заставите его осознать, на сколько сильно вы его любите!. Вкусный и ароматный рецепт, который подходит для собак с


jeweled basmati rice recipe

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This dish conjures up visions of Persian opulence. It was once the food of Persian kings and queens. We’ve boosted the nutrition of the traditional recipe by using brown basmati rice and by excluding the butter customarily used for a bottom crust.

Yes, making this rice is a time commitment and a labor of love. But the ingredients aren't difficult to find, and the finished dish is stunning.

This feels exotic even with relatively common ingredients. I did not have the berries, so I added dry currants which did the trick. I also am not a fan of basmati rice, so I swapped for jasmine rice and it was a good dish. The recipe is very involved, so I only recommend it if you have plenty of time and different kinds of pots and containers to set aside and separate all the ingredients before the final step. It is a special occasion dish. It was very well received by my guests and my 3 year old who called it "rainbow rice".

Very Good! Boiling the rice 6-7 mins first and preparing nut, fruit, and carrot mixtures makes preparing this recipe much easier. Family loved it! I will make it again.

I often joke that the color wheel is missing a shade, one I would affectionately call “Copenhagen gray.” A delightful combination of dull steel blue and gunmetal. Although this winter has been particularly bright, there are still those days that seem like the sun never actually rises…and then it’s nighttime.

I suppose that is why this week, I’m craving color—something bursting with crystal clear hues and juicy flavors. We’re rounding the corner to spring and I can feel it everywhere: little yellow buds poking up through dark, wet soil, the light ever so slightly higher in the sky, and the biting wind changing to something kinder.

This hint of changing seasons inspired me to create a warming, fragrant, spice-laden, technicolor masterpiece. Inspired by the traditional Persian jeweled rice, this recipe is simpler; you cook everything in one pot and, of course, use brown rice in place of the nutritionally deficient white kind.

Traditionally served at weddings, Javaher Polow, as it’s known in Iran, really lives up to its name. The gorgeous colors and flavors make this rice dish as beautiful to see as it is delicious to eat.

1⁄3 cup pistachios

1⁄3 cup slivered almonds

2 cups basmati rice

3½ cups water

2 tablespoons orange blossom water

1 orange, zest peeled and sliced into ½” slivers

¼ cup dried barberries

¼ cup golden raisins

½ teaspoon saffron

2 tablespoons butter

1 medium yellow onion, chopped

½ teaspoon ground cardamom

¼ teaspoon ground cumin

¼ teaspoon turmeric

½ cup pomegranate seeds

Paul “Sweet Paul” Lowe is guided by his grandmother, Mormor’s, motto: “fullkommenhet er kjedelig” -- “perfection is boring”. Born in Oslo, his Mormor and Great Auntie Gunnvor instilled in him a love for cooking and crafting that carried over to his career in New York as a food and props stylist, and eventually the creative guru behind the quarterly Sweet Paul Magazine. Flipping through the pages of his eponymous magazine, you’ll be riveted by beautiful culinary and crafting ideas that remain humble and accessible -- but never boring!

This jeweled rice pilaf was inspired by a dish made for me by a Lebanese friend.
The already aromatic basmati rice is spiced with cinnamon, cumin, and allspice
and is bespeckled with dried fruits and nuts. The pork chops are glazed with an
orange-cardamom reduction that further enhances the flavors of this dish.

The bright hues of saffron rice, green onions , and pomegranate seeds give this dish its name. Cooking the rice like pasta —in a large pot of boiling, salted water—cuts cooking time and helps keep the grains from sticking together in the finished dish.

1 | Toast almonds in single layer in large skillet over medium heat 6 minutes, or until lightly browned, tossing occasionally. Transfer to bowl.

2 | Bring large saucepan of salted water to a boil. Add rice, and cook 7 to 8 minutes, or until slightly firm. Drain, and reserve 1/4 cup cooking water. Stir saffron into reserved cooking water in cup, and set aside. Rinse rice under cold water, and drain again. Wipe out saucepan.

Before we move on to the recipe, I would like to tell you a little about my first Foodbuzz friend, Chef Ryan . He has over 35 years of cooking experience with 21 in the restaurant industry and is currently developing a line of artisan spice mixes, sauces, and dressings for future marketing and mass production. He also has 9 years of experience in information technology and is a regular contributor to TechRepublic. Be sure to visit his blog, Cajun Chef Ryan , for amazing recipes and cooking tips!

Hello Biren,
This is one of the recipes that I did make during the blog party, but I do look forward to making soon.

Your version and the photos look so good, I am now ready to eat some lunch, you are making me so hungry! Love the slivered almonds, and the apricots, dates, and raisins! Wow!

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I often joke that the color wheel is missing a shade, one I would affectionately call “Copenhagen gray.” A delightful combination of dull steel blue and gunmetal. Although this winter has been particularly bright, there are still those days that seem like the sun never actually rises…and then it’s nighttime.

I suppose that is why this week, I’m craving color—something bursting with crystal clear hues and juicy flavors. We’re rounding the corner to spring and I can feel it everywhere: little yellow buds poking up through dark, wet soil, the light ever so slightly higher in the sky, and the biting wind changing to something kinder.

This hint of changing seasons inspired me to create a warming, fragrant, spice-laden, technicolor masterpiece. Inspired by the traditional Persian jeweled rice, this recipe is simpler; you cook everything in one pot and, of course, use brown rice in place of the nutritionally deficient white kind.