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Close up view of a bowl filled with Jeweled rice

Sephardic Rosh Hashanah Jeweled Rice


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5 from 2 reviews

Description

Perfect Rosh Hashanah Jeweled rice side dish - The rice is infused with fragrant spices, sweetened with dried apricots, figs and cherries with a nice crunch from pomegranates and pistachios


Ingredients

Units Scale
  • 1 1/4 tsp salt
  • 1 tsp sweet paprika
  • 1/2 tsp turmeric
  • 1/4 tsp cumin
  • 1/8 tsp black pepper
  • 3 Tbsp extra virgin olive oil divided, plus 1 teaspoon
  • 1 large onion, diced small
  • 10 dried apricots, quartered
  • 6 dried figs, quartered
  • 1/4 cup dried cherries or prunes
  • 1/4 cup pistachios or pumpkin seeds
  • 1 cup long-grain rice (we used Jasmine rice, but you can use Basmati rice)
  • 1 1/3 cups of water or vegetable broth
  • 1 1/2 tsp fresh orange zest or lemon zest
  • 1 cup pomegranate seeds

Instructions

  1. Combine salt, sweet paprika, turmeric, cumin, and black pepper in a small bowl. Set aside
  2. Heat 1 1/2 tablespoons of the olive oil in a deep non-stick skillet for which you have a lid or a medium pot. Add rice and spices.
  3. Cook over medium heat for about 3-4 minutes, stirring constantly and making sure the rice gets well coated with the oil and the spices
  4. Add 1 1/3 cups of water or veggie broth. Bring to a boil, cover, and lower heat to low. Simmer for 20 minutes, remove from heat, and let it sit for 15 minutes, keeping the lid on. 
  5. In the meantime, heat the remaining 1 1/2 tsp tablespoons of olive oil in a non-stick skillet
  6. Add onions and cook over medium heat for about 30 minutes or until the onions are soft and turned a golden color. Stir the onion frequently while cooking adding water 1 tablespoon at a time, to prevent them from burning and to get them to soften faster. 
  7. Transfer onions to a small bowl and using the same skillet, add dried fruit and pistachios or pumpkin seeds and cook over medium-low for 5 minutes, stirring frequently
  8. Once the rice is ready, fluff it with a fork, add cooked onions, dried fruit, pistachios, orange zest, and toss well.
  9. Right before serving sprinkle pomegranate seeds on rice.

Notes

  1. Use your favorite dried fruit such as dates or dried blueberries.
  2. Use almonds, pine nuts, or walnuts.
  3. Keep it nut-free by using pumpkin seeds, sesame seeds or sunflower seeds.
  • Prep Time: 15
  • Cook Time: 35
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: mediterranean

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 244
  • Sugar: 14
  • Sodium: 400
  • Fat: 9.4
  • Saturated Fat: 1.3
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 40
  • Fiber: 4
  • Protein: 3.7
  • Cholesterol: 0

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