Monsoon Coast

Persian Jeweled Rice Pilaf

One of the most beautiful and celebratory rice pilafs of Persian cuisine. Delicious served with meat or main vegetarian dishes.


4 TBL butter

1 shallot, diced

2-3 carrots, peeled, diced or julienned

3 cloves garlic, finely diced

1-2 tsp Persian Advieh

2 cups basmati rice, washed well and drained

4 cups vegetable or chicken stock

2 tsp kosher salt

½ cup dried barberries or raisins or currants, soaked in cold water for 20-30 minutes and drained.

1 bay leaf

Peel of ¼ aromatic orange (no pith)

For Garnish

Fresh Mint or parsley or dill, chopped

Toasted nuts (almonds, pistachios, walnuts, pine nuts)

Spices Used: Persian Advieh
8 Servings
Prep Time: 15 min
Cook Time: 30 min

1 – Heat butter in medium-large pot over medium heat.
2 – Add shallot. Sauté until soft for about 3 minutes.
3 – Add carrots. Sauté for 2 minutes.
4 – Add garlic. Sauté for 2 minutes.
5 – Add Persian Advieh and some salt. Sauté for 1minute.
6 – Add basmati rice and stir well with everything for a couple of minutes.
7 – Add stock, kosher salt, hydrated dried fruit, bay leaf and orange peel. Stir well. Bring to a boil. Lower heat to simmer. Cover and cook gently for 15-20 minutes or until liquid is absorbed and rice is fluffy.
8 – Take off heat and let rest covered 5-10 minutes. Discard bay leaf and orange peel.
9 – Serve and garnish with herbs and toasted nuts of choice.