Jewelled rice

Jewelled rice

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(7 ratings)

Prep: 10 mins Cook: 20 mins Plus resting


Serves 2
Give rice an exotic edge with this colourful and fragrant recipe, perfect with slow-cooked lamb

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal434
  • fat24g
  • saturates6g
  • carbs53g
  • sugars8g
  • fibre3g
  • protein6g
  • salt0.11g
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  • 1 tbsp butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 cardamom pods
  • 1 bay leaf
  • ½ cinnamon stick
  • 100g basmati rice, rinsed and drained
  • 1 heaped tbsp barberries or pomegranate seeds



    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

  • small pinch of saffron



    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 1 tsp cumin seeds
  • 2 onions, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…


  1. Melt butter and ½ tbsp oil in small saucepan, then fry cardamom, bay and cinnamon for 2 mins. Stir in rice to toast for 1 min, then cover with 200ml water. Bring to the boil, cover, then turn heat down and simmer for 5 mins. Stir in barberries, if using, and cook for 5 mins more. Mix saffron with a small splash of boiling water. Once almost all the water has been absorbed by the rice, scatter saffron on top. Cover again, turn off the heat and sit for 5 mins.

  2. Meanwhile, fry cumin seeds, onions and some salt in the remaining oil until golden and beginning to crisp – this will take around 15 mins. Then spread onions on kitchen paper to remove excess oil.

  3. To serve, remove whole spices if you like, and scatter the onions on top.

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Comments (6)

lahelapixie's picture

Cooked with the Sticky Lamb Shank! Very tasty. A little bit oily, but still really nice.

jules747tiggs's picture

Do you use pomegranate seeds fresh from the fruit?

philinbrighton's picture

I adapted this for couscous by grinding the spices and frying them in oil before adding to cooked couscous. I then added a bit of turmeric for colour (as i didn't have safron). I don't really like pomegranet seeds so used dried cranberries instead which was fine. I also chucked a handfull of pinenuts into the onion and cumin mixture to add some bite which was quite nice but not that noticable. Served with the sticky lambshanks sprinkled with corriander. Very nice.

andymay's picture

Cooked this with the sticky spiced lamb shanks, a winning combination!

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