The Hot Flash DietTM recipe for March is Jeweled Rice. It is an over-simplified, unspiced version of a Persian rice. It omits the many “warm” spices (according to Traditional Chinese Medicine) that are classically added and the complicated steps for the crunchy base, so this jeweled rice recipe is quick, pretty, and tasty. The purple onion bits are amethysts, the cranberries or barberries are rubies, the golden fruits are topaz, pistachios represent emeralds, and almonds are pearls. I also had some dried blueberries to try and they would represent sapphire although they look like jet. (Green slivered pistachios and barberries (zereshk) are available at Middle Eastern markets.)
2 cups water
1/8 to ¼ tsp saffron (broken up)
¾ tsp sea salt
1 cup basmati rice (rinsed in a sieve until the water is clear)
2 TBSP avocado oil or 1 TBSP butter or ghee + 1 TBSP avocado oil
¼ cup chopped purple onion or shallots
2 TBSP chopped dried cranberries or dried barberries (zereshk), soaked in hot water for 15 minutes and drained
2 TBSP chopped dried mango or golden apricots, or golden raisins
2 TBSP green pistachios
2 TBSP slivered almonds
Few sprinkles of cardamom, cumin, allspice, cinnamon, and/or black pepper (opt.)
Add the saffron and salt to the water and stir. Add rice and cook in your rice cooker.
In a pan over medium heat, cook the onions in the oil/butter until soft. Add the fruits and nuts and stir to separate. Add desired spices, if using.
Blend the mixture into the rice and serve.
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