Jeweled Rice

December 20, 2025

In my opinion, how we begin the year matters — and that includes what we place on the table. For New Year’s, I love dishes that feel vibrant and abundant, without being heavy or overly complicated. This Jeweled Persian Rice has been a favorite in my kitchen for years, and it feels especially fitting for welcoming a new chapter. Its colors, textures, and aromas bring a sense of warmth and optimism to the table.

One of the things I love most about this dish is how adaptable it is. The toppings and spices can be easily adjusted to reflect the season or your mood. Barberries, with their sweet-tart bite, add a beautiful contrast and can be found at many online specialty markets. If you can’t find them, cranberries make a wonderful substitute. And don’t skip the candied orange peel — it’s one of my favorite elements, adding a gentle citrus brightness that balances the savory notes of the dish.

A small tip: the orange syrup is delicious drizzled over vanilla ice cream with a splash of kyoord olive oil, so be sure to save any leftovers for dessert.

To make this dish feel extra special, I like to layer the toppings over the rice in a “pizza slice” pattern as described below. It’s a simple way to create a beautiful presentation. Just remember to mix everything together before serving, finishing with a generous drizzle of kyoord olive oil to bring it all together.

Here’s to starting the year with something nourishing, colorful, and made to be shared.
Happy cooking.

Limor

Jeweled Rice

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Ingredients

Rice

3 cups long-grain white basmati rice
4 tbsp olive oil - divided
2 tbsp salt
2 tbsp candied orange syrup

Candied Orange Peel

2 large or 3 medium oranges
1/3 cup + one pinch granulated sugar
1 cinnamon stick
1 tsp ground cardamom
1 tsp saffron threads

Toppings

Candied orange peel
Dried cranberries (or dried barberries if you can get them)
Chopped pistachios
Slivered or sliced blanched almonds
Golden or green raisins
Fresh pomegranate seeds
Small edible flowers

Directions

Rice

Rinse the rice several times in a colander and then soak for at least 1 hour.
Using a vegetable peeler, peel the oranges. Try to get thick peels with a bit of the white pith.
Julienne into strips about ¼“x 2”. Place in a medium saucepan.
Crush saffron threads with a pinch of sugar using mortar and pestle, or between your fingers and add to the saucepan.
Add the rest of the spices and sugar, cover in water (about 3 cups), and bring to boil.
Simmer and reduce till there is only about 1 cup of liquid left.
Remove from heat and cool. Drain orange peel and set aside. Reserve the syrup for the rice.
After completing the candied orange peel, drain the rice, and rinse one more time.
Place the rice in a large pot, add the water, salt, olive oil, and candied orange peel syrup. Bring to a boil.
Reduce heat, place a clean kitchen towel on the pot and cover tightly with a lid. Simmer on low for 10 minutes, and then turn off the stove. Let the rice rest for 10 more minutes before opening.
Transfer the rice to a large serving platter, arranging it either in a cone shape or using another bowl and creating a half-sphere shape.
Drizzle with the remaining olive oil.
Decorate the rice with 5-6 toppings, placing each one in a “pizza slice” shape to cover the rice completely.