Caspian Jeweled Rice
a dinner recipe
Rena is a self-taught cook and baker who enjoys experimenting with ingredients, flavors and culinary techniques from around the world. Her Asian/American heritage, youth spent in the Middle East and European husband have greatly influenced her palate and creativity with food. She shares her small-batch recipes and photos/videos of her creations and the process on (
@agirlandaspoon) and blog (
agirlandaspoon.com).
Inspired by the celebratory Persian jeweled rice, this pantry-friendly version is still fit for a feast - but comes together in just 30 minutes. The rice is seasoned with the beautifully fragrant Caspian Citrus Blend, bringing a balance of bright citrus and warm spice from spices like sumac, lime, coriander, and cardamom.
The dried fruit and nuts glisten and shine like jewels thanks to the butter-sugar glaze, finishing the dish with color, texture, and sweet-tart flavors that make every bite a delight. Use whatever nuts or dried fruit you have handy.
TIME (ACTIVE) | 10 M
TIME (INACTIVE) | 20 M
TOTAL | 30 M
4-6 SERVINGS
- Rinse the rice under cold water until it runs clear. Soak rice for about 15-20 minutes, if possible. Drain well and set aside.
- Heat the olive oil and butter in a medium saucepan over medium heat. Add the rice and Caspian Citrus Blend and cook for 1-2 minutes, stirring frequently, until fragrant.
- Add the water/broth and salt. If using a salted broth, reduce salt as needed. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
- While the rice rests, prepare the jewels. Melt the butter in a skillet over medium heat. Add the carrots and sugar. Cook for 1-2 minutes, stirring occasionally, then add the nuts and dried fruits. Cook for another 2-3 minutes until the jewels glisten and the nuts are slightly toasted.
- Fluff the rice with a fork. Fold in the jewel mixture, reserving a little for topping. Transfer to a serving platter and garnish with the reserved jewel mixture and parsley, if using. Serve warm.
Store leftovers in an airtight container and refrigerate for up to 4 days.
If you cannot find unsweetened dried cherries or cranberries, look for reduced-sugar varieties when possible. Their tartness helps mimic the flavor of barberries, which are traditionally used in Persian jeweled rice.
You can substitute other nuts or dried fruits you have on hand, such as cashews, pine nuts, walnuts, dried apricots, or dates. Chop or keep whole.
Persian Lime, Sumac & Rose
spice blend collab
A vibrant Persian-inspired seasoning that brings together tangy sumac, aromatic lime, and warm spices, finished with delicate rose petals. Bright citrus notes are balanced with savory depth from onion and garlic, creating a well-rounded blend that enhances everything from roasted vegetables to grilled meats. Designed to be both distinctive and versatile, it brings a modern expression of classic Persian flavor to everyday cooking.
Shake gently before use to ensure even distribution of spices and rose petals. For best flavor, cook with oil or add during cooking to prevent rose petals from scorching.
Optional, but recommended: Lightly crush with a mortar and pestle before use.
