Jewelled Persian Rice

READY IN: 45mins
Recipe by Moryan

This really is a beautiful dish. If you can't get pomegranates, just omit.

Top Review by littlemafia

Beautiful dish but I didn't care for the taste.It was too sweet but again the presentation was great!

Ingredients Nutrition


  1. Heat a heavy-based saucepan over a medium heat, add oil, onion, almonds, pistachios, saffron and cardamom pods.
  2. Cook for 7-8 minutes, stirring often until nuts turn golden, and saffron and onion are fragrant.
  3. Add rice, cook for 2 minutes, stirring to coat with oil.
  4. Add stock, sultanas and a pinch of salt.
  5. Cover with a lid and bring to the boil. Reduce heat and cook for 15-20 minutes, until stock is absorbed and rice is tender, adding a splash more water if necessary.
  6. Allow to stand covered for 10 minutes.
  7. Stir through pomegranate seeds and coriander leaves.
  8. Spoon rice onto a large platter.

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