Jeweled Rice With Pistachios


Prep time: 20 minutes
Cook time:
30 minutes
Total time:
50 minutes

Servings/Yield: 6 Servings

This recipe for jeweled rice with pistachios is a more simplified version of the traditional Persian wedding dish jahaver polow, which is a literal labor of love. The contrasts of color and texture make this fragrant jeweled rice recipe just as satisfying as ever, though. If you want to make it more traditional, feel free to add dried barberries, crushed dried rose petals, and raisins, plus we think it’s divine with the addition of our cardamom cashews. This jeweled rice recipe can be prepared ahead of time if you want; just get everything but the rice ready and then gently fluff steamed rice with the cooked fruit and onion mixture. We recommend serving this with our mint and pistachio rack of lamb, our halloumi with honey and cashews, or our stuffed figs with goat cheese.


  • ½ teaspoon saffron threads

  • 2 tablespoons butter

  • ½ medium onion, diced

  • 1 teaspoon fennel seeds

  • 1 teaspoon cumin seeds

  • 1½ cups basmati rice

  • 1 teaspoon fine sea salt

  • ½ cup pomegranate seeds

  • ½ cup SantéⓇ Candied Pistachios

  • ⅓ cup chopped dried apricots


  1. In a small bowl combine saffron and ½ cup hot water. Let sit 5 minutes.

  2. Meanwhile, in a medium saucepan heat butter over medium. Add onion and saute until softened, 6-8 minutes. Add fennel and cumin and cook 1 minute more. Stir in rice and salt and cook, stirring occasionally, until rice is translucent, about 4 minutes. Add 2 cups water and saffron mixture, cover, reduce heat to simmer, and cook until rice is tender, about 15 minutes. Let sit 5 minutes off the heat.

  3. Fluff rice with a fork and stir in pomegranate seeds, pistachios, and apricots.

See Our Other Pistachio Recipes

Navot Tidharpistachios