Jeweled Rice with Craisins® Dried Cranberries

Jeweled Rice with Craisins® Dried Cranberries

Jeweled Rice with Craisins® Dried Cranberries
  • Prep Time

    15 minutes
  • Cooking Time

    45 minutes plus rest time
  • Serving Size

    6 servings


  • Basmati rice2 cups
  • Butter6 tablespoons
  • Plain yogurt2 tablespoons
  • Large onion1
  • Saffron threads1/4 teaspoon
  • Ground cinnamonLarge pinch
  • Ground cardamomLarge pinch
  • Ground black pepperLarge pinch
  • Ground cuminLarge pinch
  • Dried apricots1/3 cup
  • Craisins® Original Dried Cranberries2/3 cup
  • Chopped and toasted pistachios1/2 cup
  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries


Rinse rice until water runs clear and then add to 3 quarts salted boiling water. Boil rice for 5 minutes, stirring, and then drain well. In a skillet, melt 1 tablespoon butter and sauté onion with a large pinch of salt for 3-4 minutes until softened. Add 1 tablespoon saffron water and all the spices, cook for another minute. Add fruit and stir for a minute, then remove from heat. Over medium heat, melt 4 tablespoons butter in a heavy-bottomed enamel nonstick Dutch oven and stir in yogurt. Spread half of the rice in the pot, then add the fruit mixture, then put the remaining rice on top. Cook uncovered for 5-8 minutes to brown the bottom layer of rice - watch for the steam to dissipate; that’s when the browning really starts. Add the rest of the saffron water and cover. Turn heat to lowest setting and cook for 30 minutes. Turn heat off and rest 10-15 minutes. Spoon rice into wide bowl, making sure to get the bottom crust. Garnish with pistachios and enjoy. Recipe copyright Chef Irene Li of the Cranberry Chef Collective. Image copyright Matthew Kelly