By Martha Rose Shulman
- Total Time
- About 35 minutes
- Rating
- 5(348)
- Notes
- Read community notes
This dish is inspired by a number of Persian rice pilafs, but it’s simpler, and calls for much less butter than an authentic Persian pilaf. There are sweet and tart flavors at play here, especially if you use barberries, but apricots also have a tart edge to them. Rose water makes the pilaf wonderfully fragrant.
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Ingredients
Yield:Serves 4
- 1cup basmati rice or purple jasmine rice
- 2cups water or stock (chicken or vegetable)
- 2tablespoons extra-virgin olive oil, unsalted butter or ghee
- ½cup finely chopped onion (optional)
- Salt to taste
- 2teaspoons rose water
- ¼cup pistachios, coarsely chopped (30 grams)
- ¼cup almonds, blanched, skinned and coarsely chopped (35 grams)
- ½teaspoon cumin seeds, lightly toasted and ground
- ¼teaspoon ground cinnamon
- ¼teaspoon ground cardamom
- ¼cup barberries or chopped dried apricots, soaked in warm water for ½ hour and drained
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
351 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 48 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 7 grams protein; 509 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Place rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes to an hour. Drain.
Step
2
Heat water or stock to a bare simmer in a saucepan or in microwave.
Step
3
Meanwhile, heat 1 tablespoon of the oil, butter or ghee in a wide, heavy skillet or saucepan over medium heat and add onion and salt to taste. Cook, stirring, until the onion begins to soften, about 3 minutes, and add rice. Cook, stirring, until the grains of rice are separate, dry and beginning to crackle. Add hot water or stock, rose water and salt to taste and bring to a boil. Reduce heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.
Step
4
Uncover rice and place a clean towel over the top of the pan (it should not be touching the rice). Replace lid and allow to sit for 10 minutes, undisturbed.
Step
5
Meanwhile, heat remaining tablespoon of oil, butter or ghee over medium heat in a medium frying pan or saucepan and add the nuts. Cook, stirring, until lightly toasted, and add spices and barberries or dried apricots. Continue to cook for another minute, until the spices smell fragrant, and remove from the heat. Immediately scrape over the rice.
Step
6
Pile the pilaf onto a platter or into a wide bowl and toss to incorporate the nut and spice mixture. Serve.
- Advance preparation: The pilaf can be cooked ahead and reheated. After the 10- minute rest with the towel over the pan, spread in a lightly oiled 2-quart baking dish and allow to cool completely, uncovered. To reheat, cover with foil and place in a 325-degree oven for 20 minutes.
Ratings
5
out of 5
348
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Cooking Notes
Molly Gallucci
I prepared this as a vegetarian main dish but it would work better as an aromatic side dish. To make it a main dish it needs more protein or fat for mouth appeal and to make it fully satisfying. We enjoyed the nuanced flavors of the fruits, nuts, and spices but needed more out of it to make it a main dish.
As prepared it would serve 6-8 as a side dish.
Thomas
Great recipe. Easy to swap ingredients in and out with success. Last time I used walnuts instead of pistachios and dried cherries instead of barberries.
Jess O'C
Made as side dish for Xmas dinner. Did not use rosewater bc didn't feel like buying something I'd only use a few drops of...also, bc anything with rosewater in it makes me feel as if I am drinking perfume. That said, the dish turned out very well, and guests enjoyed that it was different yet familiar at the same time. I did the option of making it a day ahead, and reheated at my sister's later the next day.
Buffy
Made this last night. Subbed orange blossom water for the rose water since I had some. Used dried cherries instead of barberries. Doubled the spices, as another cook recommended. It was delicious. Everyone asked for the recipe. Served with Sam’s shawarma, of course!
cook.bot
ADORED this! Made just as given except used all pistachios (no almonds). Had some doubts about the spices, but they were perfect in both flavor and quantity. Served with lamb chops, but believe it would be better with a milder main, like chicken or fish. So substantial and flavorful, it would constitute a great lunch with just a main-dish salad to accompany. Don't skip the rosewater!
NYT Cooking
Unsalted.
Melissa
I made it exactly as written and loved it. I used chicken stock and rose water. It was not overly perfumey; it nicely complemented the spices and nuts. Served with salmon! I plan to make it again and a friend just asked for the recipe. I picked up Sadaf rose water online. I've also used it in Martha's blackberry compote recipe and have found it to be a light and surprising enhancer.
Leng
It goes very well with salmon and grilled carrots
Carla Houser
Made pretty much according to recipe. I used apricots rather than barberries. Delicious
great recipe
Absolutely wonderful!
Amy J.
Sub 1/4 vanilla extract for the rose water. Delicious flavors!
T.J.
I made this dish w/t rose water (I did not have it) and turned out yummy. I added baked tofu and served with green salad. Fantastic dinner.
Amy
Can I sub White Jasmine rice?
dimmerswitch
Made per recipe but for omitting rosewater and this was my second pass at the dish, first time 5 years ago. I was reminded this time of the same problem as last time but which I didn't capture in my note then for lack of space. That is 2C liquid (used homemade chicken broth) is too much for 1C basmati rice. If I make it again, I'll use 1 1/2 C liquid which is the classic ratio for other Persian rice / jeweled rice dishes I've made from this site and other sources. But good flavors. Easy.
Deborah Raoult
I loved the flavor of the rose water and would agree with a comment below that this is perfect side dish for lighter protein. I served it with roasted branzino and asparagus. This was the first time I made it and I may try more spice next time. I had ghee in the house and used that and I would definitely use it again. People really enjoyed this!
Miss Foodie
This was so delicious, I couldn’t stop tasting it before it made it to the table. Absolutely wonderful with lamb!
Carol
LOVED this as did everyone else. Served with shawirma.
Rick
Terrific! Used chicken stock and added a bit more butter, nuts of both kinds and cumin than called for, plus chives from the garden, but otherwise cooked as directed. Mostly. I didn't tell my spouse about the rose water until after he said the dish was delicious, since he typically thinks rose-scented dishes taste like soap. Here, the rosewater is a wonderfully mild floral note that supports the pistachios. And it's easier than David Tanis' Jeweled Rice! Not more wonderful, but easier...
Linda PA
Wow goodComplex flavors Followed exactly minus barberries; subbed golden raisins for availability. Toasted and ground spices and chopped nuts. Served w yogurt, chutney and line relish ( chicken cutlet for meat eater)
Marylander
Made this without the perfumey rose water and loved it as a side for pistachio-crusted monkfish. Everyone liked it, and one guest took three servings.
coconut miso salmon
I made this according to the recipe, but was underwhelmed. I thought the combination of spices would have been really good, but they seemed to nearly disappear.
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