Wadi Rum Jeweled Rice Recipe

Rinse and Soak

Rinse the basmati rice under cold running water until the water runs clear, then soak in cold water for 20 minutes. Drain thoroughly in a fine-mesh sieve.

Cook Rice

In a medium saucepan, combine 2.25 cups water, 1 tsp kosher salt and 2 tbs unsalted butter. Bring to a gentle boil over medium-high heat. Add the drained rice, stir once, reduce heat to low, cover tightly and simmer for 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork.

While rice soaks, heat 2 tbs olive oil in a large skillet over medium heat. Add the finely chopped onion and a pinch of salt and cook, stirring occasionally, until translucent and lightly golden, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant. Stir in 1 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp ground cinnamon and 1/2 tsp black pepper; toast the spices 30 seconds to bloom their aroma but do not let them burn.

Remove the skillet from heat and set aside slightly cool while you prepare the mix-ins.

If dried fruit is very dry, soak the 1/2 cup golden raisins and 1/4 cup cranberries/barberries in warm water for 5 minutes, then drain. In a small dry skillet over medium heat, toast 1/2 cup slivered almonds and 1/4 cup chopped pistachios until fragrant and lightly golden, about 3–4 minutes; watch carefully and stir frequently. Remove and cool.

Combine the drained dried fruit, toasted nuts and 1/2 cup pomegranate seeds in a bowl. If you want a lightly glazed, glossy finish, toss the fruit and nuts with 1 tsp maple syrup or honey while still warm so they pick up a sheen.

Transfer the fluffed rice to a large serving bowl or return to the empty (now cool) skillet. Pour the spiced onion mixture over the rice and gently fold to distribute evenly without breaking the grains.

Fold in the jeweled mix-ins (dried fruit, toasted nuts, pomegranate seeds) until incorporated. Taste and adjust seasoning with additional salt or pepper if needed.

Stir in 1 tbs lemon juice and 1 tsp lemon zest, then fold in chopped 1/4 cup parsley and 2 tbs chopped mint. Garnish with toasted sesame seeds if using.

Serve warm or at room temperature as a fragrant, colorful side. Leftovers keep covered in the refrigerator for up to 3 days; refresh with a squeeze of lemon and a quick toss before serving.