Jeweled Saffron rice recipe
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5 from 9 votes

Jeweled Saffron Rice

Persian style saffron rice with herbs, pistachios, and pomegranates.
Prep Time15 mins
Cook Time20 mins
Soaking Time30 mins
Total Time35 mins
Course: Side Dish
Cuisine: Holiday, Middle Eastern, Persian, Turkish
Keyword: Jeweled Rice, Persian Rice, Saffron Rice
Servings: 8 servings


  • 2 cups white basmati rice
  • 3 1/2 cups chicken stock sub vegetable stock for vegan
  • 1/4-1/2 tsp saffron threads roughly 2 pinches
  • 1 tbsp ghee or EVOO for vegan
  • 1 small white onion, finely diced
  • 1/2 tsp salt
  • 1/3 cup parsley, chopped
  • 1/2 cup shelled pistachios, roughly chopped
  • 1/2 cup pomegranate arils


  • Soak the rice in water for 30 minutes. Drain and rinse until the water runs clear. Set aside.
  • In a medium saucepan, heat the stock on medium-low heat until warm. Add 2 pinches of saffron to the pan and allow to soak for 10 minutes. 
  • In a large pan with a well fitting lid, melt ghee over medium heat. Add onion and saute until softened, about 5 minutes. Add rice stirring constantly until rice is slightly toasted, about 3 minutes.
  • Add stock with saffron and salt to rice mixture. Bring to a boil. Cover and reduce heat to low. Cook rice for 15 minutes then shut off heat and allow the rice to sit for 5 minutes undisturbed.
  • Taste the rice for salt, adjust as needed. Stir in parsley, pistachios, and pomegranate arils.