Jeweled Rice Pilaf with Chickpeas

Inspired by the celebratory Persian jeweled rice, this vibrant pilaf is made for the kind of gathering where you want to show up with a dish that sparkles with color and texture. A fluffy base of basmati rice and orzo is flavored with saffron and warm spices. Chickpeas add heartiness while a rainbow of dried fruit and nuts delivers the signature jeweled effect. Each bite offers sweetness, crunch, and aroma. Best of all, it’s just as delicious warm as it is room temperature, making it a great dish to tote to a potluck, holiday party, or any occasion that needs a little sparkle.

Recipe courtesy of Justin Chapple 

1 teaspoon saffron threads, crumbled

½ cup ghee

1 large onion, finely chopped

6 garlic cloves, minced

Kosher salt and freshly ground black pepper

1 teaspoon cumin seeds

1 teaspoon ground cardamom

2 ½ cups basmati rice, rinsed

1 ¼ cups orzo pasta

5 ¾ cups chicken or vegetable broth

1 cup dried cranberries

1 cup dried apricots, diced

1 cup golden raisins

1 cup sliced almonds, toasted

1 cup roasted shelled pistachios

1 cup pomegranate seeds

In a small bowl, cover the saffron with ¼ cup hot water and let stand for 10 minutes. Meanwhile, in a large Dutch oven, melt the ghee over medium. Add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add the cumin and cardamom and cook, stirring, until fragrant, about 1 minute.

Add the rice and orzo and cook, stirring, until the rice is translucent on the edges, about 3 minutes. Add the broth, saffron mixture, and a generous pinch of salt. Bring to a boil over medium-high, stir once, then cover and simmer over low until the liquid is absorbed, about 20 minutes. Remove from the heat and scatter the chickpeas on top of the rice. Let steam, covered, for 20 minutes.

While the rice steams, put the dried cranberries, apricots, and raisins in 3 separate bowls. Cover them with hot water and let stand until just plump, about 10 minutes; drain well.

Fluff the rice and chickpeas with a fork and let stand uncovered for 5 minutes. Gently fold in the cranberries, apricots, raisins, almonds, pistachios, and pomegranate seeds. Serve warm or at room temperature.