Name: Iranian Rice with Nuts and Dried Fruits
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Persian
Ingredients: 2 cups basmati rice; 1/2 tsp saffron threads; 3 tbsp hot water (for blooming saffron); 3 tbsp butter or ghee (or oil for vegan option); 1 large onion, thinly sliced; 1/2 cup dried fruits (raisins, barberries, or chopped apricots); 1/2 cup mixed nuts (almonds, pistachios, cashews); 1/2 tsp ground cinnamon; 1/4 tsp ground cardamom (optional); 1 tsp sugar (optional, to balance tartness); Salt, to taste

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This Iranian Rice with Nuts and Dried Fruits is a vibrant, fragrant dish that blends fluffy basmati rice with a medley of sweet and savory additions. It's inspired by Persian flavors and usually served at celebrations or festive dinners. The combination of warm spices, golden raisins, tart barberries, crunchy nuts, and aromatic rice creates a dish that's both comforting and elegant.

Why You’ll Love This Recipe

I love how this dish feels like a celebration in every bite. The textures are perfectly balanced—crunchy nuts, chewy dried fruits, and soft rice—all infused with warm, floral notes from saffron and cinnamon. It's a great choice when I want to impress guests or just treat myself to something beyond the ordinary. It also works wonderfully as a vegetarian main or a colorful side dish.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Basmati rice
Saffron threads
Butter or ghee
Onion, thinly sliced
Dried fruits like raisins, barberries, or chopped apricots
Nuts such as almonds, pistachios, and cashews
Ground cinnamon
Cardamom (optional)
Sugar (optional, to balance tartness of barberries)
Salt

directions

I start by rinsing the basmati rice thoroughly until the water runs clear, then soak it for at least 30 minutes.
While the rice soaks, I bloom a pinch of saffron in a few tablespoons of hot water and set it aside.
I sauté sliced onions in butter or ghee until golden brown, then add in the dried fruits and nuts. I toss them gently with a pinch of cinnamon and a bit of sugar if using barberries.
In a large pot, I parboil the soaked rice in salted boiling water until it’s just tender, then drain it.
I layer the rice back into the pot, alternating with the sautéed mixture. I drizzle the saffron water over the top and cover the pot with a clean towel under the lid.
I steam everything over low heat for about 30–40 minutes, allowing the flavors to meld and the bottom layer to form a golden crust, known as tahdig.

Servings and timing

This recipe serves about 4 to 6 people.
Prep time: 20 minutes
Cook time: 40 minutes
Total time: Approximately 1 hour

Variations

I sometimes add orange zest or a few drops of rosewater to elevate the floral notes. If I’m in the mood for something heartier, I stir in shredded chicken or lamb between the layers. For a vegan version, I simply use oil instead of butter and skip any meat additions. I’ve also swapped basmati rice with brown rice for a nuttier texture, though cooking times need adjusting.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I sprinkle a bit of water over the rice and cover it with a lid or foil before warming it in the oven or on the stovetop. The microwave works too, but I prefer reheating on the stove to maintain the texture. If I want to keep the tahdig crisp, I reheat it separately in a pan.

FAQs

How do I prevent the rice from becoming mushy?

I make sure to parboil the rice only until it’s just tender, then drain it well. Overcooking during this step is what usually leads to mushy rice.

Can I make this dish ahead of time?

Yes, I often prepare it a few hours ahead and gently reheat it before serving. The flavors even deepen after a little rest.

What can I use instead of barberries?

If I can’t find barberries, I use dried cranberries or chopped dried cherries. They bring a similar tartness that balances the sweet and savory elements.

Is it possible to make this dish completely vegan?

Absolutely. I replace butter with oil and avoid any meat-based additions. The dish remains just as flavorful.

How do I get a good tahdig (crispy rice layer)?

To get that golden crust, I make sure to use enough oil or butter at the bottom of the pot, pack the rice tightly, and let it cook undisturbed on low heat for at least 30 minutes.

Conclusion

Iranian Rice with Nuts and Dried Fruits is one of those dishes that feels both exotic and homey. I love how easy it is to adapt and how it transforms simple ingredients into something truly special. Whether I’m preparing it for a dinner party or just because, this dish never fails to bring joy and a sense of occasion to my table.

Iranian Rice with Nuts and Dried Fruits

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Author: Sue
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 4 to 6 servings
Category: Main Dish
Method: Stovetop
Cuisine: Persian
Diet: Vegetarian

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Description

A festive and aromatic Persian-inspired dish made with fluffy basmati rice, dried fruits, nuts, and warm spices, often served during celebrations or as a luxurious vegetarian main.

Instructions

Rinse basmati rice until water runs clear, then soak for at least 30 minutes.
Bloom saffron threads in 3 tablespoons of hot water and set aside.
Sauté sliced onion in butter or ghee until golden brown.
Add dried fruits and nuts to the onions and stir in cinnamon and sugar if using barberries.
Parboil soaked rice in salted boiling water until just tender, then drain.
In a large pot, layer rice with the sautéed mixture, finishing with rice on top.
Drizzle saffron water over the top layer of rice.
Cover the pot with a clean towel under the lid and steam over low heat for 30–40 minutes until a golden crust forms at the bottom (tahdig).