This rice pilaf is named for the colorful dried fruits and nuts that embellish the saffron-tinted basmati rice. The bright color of raw pistachios is best here. Traditionally, jeweled rice is a labor-intensive dish; we’ve created a simplified version that’s visually stunning as well as richly, deeply flavorful. We almost always toast nuts to enhance their flavor and texture, but here raw pistachios are best, as they are more vivid in color and subtler in flavor than toasted or roasted.
NOTE: Don’t forget to rinse and drain the rice. Rinsing removes excess starch so the grains cook up fluffy and light.
Serves 4
INGREDIENTS
1 teaspoon saffron threads
4 tablespoons (1⁄2 stick) salted butter
2 medium yellow onions, halved and thinly sliced
Kosher salt and ground black pepper
2 cups basmati rice, rinsed and drained
2 teaspoons ground cumin
1 3⁄4 teaspoons ground cardamom
2 medium carrots, peeled and shredded on the large holes of a box grater (about 1 cup)
1 cup dried cranberries
1 teaspoon finely grated orange zest
1⁄2 cup shelled pistachios, chopped, divided
TO PREPARE
STEP ONE. In a microwave-safe bowl, combine the saffron with 2 2⁄3 cups water. Microwave on high until the water has a yellow hue, about 1 minute; set aside.
STEP TWO. In a 12-inch skillet over medium, melt the butter. Add the onions and 2 teaspoons salt, then cook, stirring occasionally, until softened and light golden brown, 10 to 12 minutes.
STEP THREE. Stir in the rice, cumin, cardamom, 1 teaspoon salt and 1⁄2 teaspoon pepper. Cook, stirring, until the grains are lightly browned and no longer translucent, 4 to 7 minutes. Stir in the saffron water, carrots and cranberries.
STEP FOUR. Bring to a boil over medium-high, then cover, reduce to low, and cook until the rice has absorbed the liquid and the carrots are tender, 25 to 30 minutes.
STEP FIVE. Fluff the rice with a fork, then stir in the orange zest and 1⁄4 cup of pistachios. Taste and season with salt and pepper. Transfer to a shallow bowl and sprinkle with the remaining 1⁄4 cup pistachios.
