A Glug of Oil

Easy and delicious recipes including midweek dinner ideas, English and world cuisine.

Jewelled Rice Recipe

Jewelled rice is a taste sensation of flavour and fragrance. 

The tart barberries are balanced with the sweetness of the carrot, orange peel, sultanas and pistachios and the rose petals add to the absolute gemstone of colours.

Jewelled Rice

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I've referred to my recipe simply as Jewelled Rice because Persian or Iranian Jewelled Rice as it's sometimes referred to has a lovely golden crust on the bottom which I will have to try one day.

Anyway, I was really pleased with the result; so many flavours and different textures and of course it means you are eating, rice, nuts and fruit all in one dish which has got to be a good thing.

Dried Rose Petals

Now, we're not talking rose petals picked from the garden! 

These are properly dried rose petals that are for use in cooking, you can buy them in Waitrose. Or you can buy dried rose petals over on Amazon.

How to use Dried Rose Petals

Because they are dried you need to soak them for 10 minutes in a tiny bit of hot water before adding them to the nut, seed and fruit mixture. 

  • You can also use them to make rose water.
  • Dried rose petals can also be scattered down the aisle or throw at the happy couple instead of rice as natural biodegradable confetti.
  • Sprinkle into the bath
  • You can combine dried rose petals with herbs, spices, and essential oils to make your own fragrant potpourri.


You can buy dried barberries in Waitrose or over on Amazon. They are cheaper in Waitrose than they are on Amazon - just saying!

How to use Dried Barberries

Soak them in hot water for a good 10 minutes before using them in any recipe.

If you like barberries, you might also like this Persian Halloumi Recipe.

Colourful Jewelled Rice Mixture before adding to the cooked rice

Jewelled Rice Ingredients
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Yield: 4
Author: Jan Bennett
Jewelled Rice Recipe

Jewelled Rice Recipe

An easy, colourful and delicious rice recipe.
Prep time: 25 MinCook time: 30 Mininactive time: 10 MinTotal time: 1 H & 4 M


  • 2 tablespoons olive oil
  • 10 g unsalted butter
  • 1 medium onion - peeled and chopped into small dice
  • 1 carrot - peeled then cut into long thin strips
  • 3 slices of orange peel using a Y-Peeler - sliced into thin strips then cut into 1 cm lengths
  • pinch saffron and 2 teaspoons of sugar - use a pestle and mortar to grind to dust
  • 2 cardamon pods - lightly bashed to release their flavour
  • ½ teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 tablespoon Barberries - soak in hot water for 10 minutes; drain then chop
  • 3 tablespoons golden sultanas
  • 2 tablespoons toasted almond slithers
  • 2 tablespoons pumpkin seeds
  • a small handful of dried edible rose petals - soak in a tiny bit of hot water for 10 minutes then drain before using
  • 140g Basmati Rice
  • Salt to taste


  1. Put the oil and butter into a large frying pan and add the onion.
  2. Cook over low heat for 10 minutes whilst stirring - don't let it burn.
  3. Now add the carrot and orange peel and stir for 10 minutes more.
  4. Add in the cinnamon and cumin and give it a mix, and then almost immediately, use a slotted spoon remove the onion and carrot mixture from the pan and into a bowl and set aside.
  5. Leave the oily butter in the frying pan.
  6. Add the prepared barberries to the bowl with the onion, carrot and orange peel mixture along with the sultanas, pumpkin seeds and almonds and rose petals.
  7. If you think it looks a bit dry, add a little more oil.
  8. In a saucepan bring salted water to the boil and add the rice - cook the rice as per packet instructions.
  9. Once it's cooked, drain the rice well, remove the cardamom pods and discard.
  10. Tip the cooked and drained rice into the frying pan with the onion, carrot, nut mixture and give it a good stir.
  11. Serve immediately.
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