Jeweled rice is a feast for the senses. This Persian dish, often reserved for special occasions, traditionally includes many-colored “jewels”—emerald pistachios, ruby barberries, and almond pearls. In the traditional version, the rice is laced with fragrant saffron and warm spices like cinnamon and coriander. Yep, you guessed it: Your kitchen will smell divine. This dish is a bit of work, but has definite “wow” factor that’s sure to impress at your next party or gathering.
Video: How to Make Jeweled Rice Salad
What Kind of Rice Should I Use?
While jeweled rice is usually made with basmati rice, we used wild rice in this adaptation for its earthy flavor and slightly crunchy texture. Its dark color also sets off the beautiful multicolored “jewels.”
What’s the Best Olive Oil to Use?
For this recipe, we used Filippo Berio Delicato Extra Virgin Olive Oil, as it’s slightly fruity and fragrant—a perfect fit for jeweled rice! It’s mild in flavor, making it super versatile for salads of any stripe.
Make It Your Own
A few ingredients in traditional jeweled rice recipes are tough to find (or pricey), so for our version, cranberries stand in for the barberries and turmeric replaces the saffron. To make the dish more substantial, we added roasted butternut squash cubes and perked everything up with spritely mint leaves. If you like, consider this recipe a template and feel free to make your own variations. Swap out the fruits with some of your favorite dried fruits chopped into small pieces, or add different nuts.
What to Serve With Jeweled Rice Salad
As a side dish, we love serving jeweled rice with a plain roast chicken or grilled kebabs, and perhaps a simple cucumber and tomato salad. If you want to make this dish a vegetarian entree, stir in a can of drained chickpeas, and serve with a leafy salad and some warm pita or naan.
Can I Make This Ahead?
While we wouldn’t advise freezing this, you could prepare all of the components a day ahead and store them separately. Place them in separate containers and store in the refrigerator. You could also toast the nuts, but keep them in a closed container at room temperature so they stay crunchy. Before serving, bring all the ingredients to room temperature and mix them together. You may not be hosting a gala, but this beautiful dish will make any gathering feel like a special occasion!
1 1/2 cups wild rice 8 cups water 1 1/4 teaspoons salt, divided 1 half butternut squash, peeled (about 1 pound), cut into 3/4-inch cubes 3 tablespoons Filippo Berio Delicato extra virgin olive oil, divided 1/8 teaspoon ground black pepper 1/3 cup blanched slivered almonds 1/3 cup shelled pistachios 1/2 red onion, finely chopped 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander seed 1/2 teaspoon ground turmeric 1/8 teaspoon ground cloves 1/3 cup dried cranberries 1/3 cup golden raisins 1/3 cup apricots, finely diced Finely grated zest from 1 orange 1/2 cup pomegranate seeds (from about 1/2 pomegranate) 1 handful torn mint leaves
For the dressing:
1/3 cup freshly squeezed orange juice 2 tablespoons white wine vinegar 1 teaspoon honey 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1/3 cup Filippo Berio Delicato extra virgin olive oil
Drain in a sieve or fine-mesh colander. Transfer to a large bowl. Spread in one layer and roast for 20 to 25 minutes, or until tender. Remove and cool on the baking sheet. Fold in the cranberries, raisins, and apricots and remove from heat. 7 Serve: Mound the rice on a platter or in a serving bowl, and garnish with the pomegranate seeds and mint leaves. Serve at room temperature.
