Moroccan · Rice Dishes

Moroccan Jeweled Rice

A festive Rabat table dish, this jeweled rice scatters pomegranate seeds, pistachios, barberries or dried cranberries and orange zest through saffron-tinted rice for a dish as colourful as its name suggests, often served at weddings and holiday meals.

Prep: 20 min
Cook: 35 min
Total: 55 min
Serves: 6
Level: Medium

Ingredients

400 g basmati rice
Generous pinch of saffron, bloomed
80 g pistachios, chopped
60 g dried cranberries or barberries
Seeds of 1 pomegranate
Zest of 1 orange
50 g butter, salt
700 ml water or stock

Method

1

Rinse and soak

Rinse the rice well and soak in cold water for 20 minutes, then drain.
2

Cook the rice

Melt the butter in a pot, add the rice, and stir briefly, then add the water or stock, saffron water and salt. Bring to a boil, reduce to a low simmer, cover, and cook 15 minutes.
3

Plump the dried fruit

Scatter the cranberries or barberries over the rice partway through cooking so they soften in the steam.
4

Rest

Once the liquid is absorbed, remove from heat and let the rice rest, covered, 5–10 minutes.
5

Fluff and garnish

Fluff the rice with a fork, then fold through most of the pistachios, pomegranate seeds and orange zest, reserving some for the top.
6

Serve

Mound onto a platter, scatter with the reserved garnish, and serve warm.

Chef's tips

Soaking the rice beforehand gives longer, more separate grains and a lighter finished texture.
Add delicate garnishes like pomegranate seeds only at the very end so they stay bright and juicy rather than cooking through.
This rice makes a beautiful centerpiece for a holiday table alongside roasted chicken or lamb.

Frequently asked questions

What can replace barberries?

Dried cranberries or chopped dried cherries make a good substitute, offering a similar tart-sweet note.

Is this a traditional Moroccan dish?

Jeweled rice draws on the wider Persian-influenced tradition of bejeweled rice, adapted here with Moroccan touches like saffron and orange zest for festive Moroccan tables.