Amira Rice

Amira Jewelled Persian Rice With Pomegranates & Cranberries

Amira Rice

We absolutely love Rice in our house especially basmati rice, so when Amira said they were sending us a recipe kit to test out their Amira Jewelled Persian Rice I was over the moon to see what I could rustle up.
Amira is the newest speciality rice brand available on supermarket shelves nationwide and is reinvigorate the speciality rice sector. 

Pure basmati is grown in the foothills of the Himalays and is known for its distinctive, sweet aroma and has played an integral part in indian and Pakistani cuisine for thousands of years. In recent times basmati rice has seen an explosion in popularity outside its traditional home in indian subcontinent, gaining ever-increasing status in countries like the Middle East, West Africa and the UK.
Amira Rice
I really enjoyed cooking the rice a different way instead of the normal 1 cup of rice to 1.5 cups of water. 
Advice: Do not over cook the rice, which is what I did and you can most likely see in the photo below as the rice is very puffy. Keep it short and sweet and you’ll have a lovely melt in your mouth feel to the rice. I’ve tried cooking the rice both ways now and I’m happy with both just don’t add too much water either way.
Feel free to adapt the recipe anyway you choose fit. We don’t use Walnuts due to allergies but I’ve heard it can taste just as nice with or without. I served my rice with steak which I cut into strips and fried – With all the extra flavours 

Amira Rice
Amira Rice

It’s supposed to be like more like the image below but I’m not a natural cook. I’m sure with a few more tries I can get it looking like this.

Amira Rice Dishes (2nd October 2013)


Jewelled Persian Rice with Pomegranates & Cranberries
Serves 4
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Prep Time
1 hr 10 min
Cook Time
50 min
Total Time
2 hr
Prep Time
1 hr 10 min
Cook Time
50 min
Total Time
2 hr
  1. 300g Amira Superior Aromatic rice
  2. Generous pinch of saffron threads
  3. 150g Drief cranberries
  4. 1 Large Onion, finely chopped
  5. 2 tbsp olive oil
  6. 60 g Unsalted Butter
  7. 1 Cinnamon stick
  8. 1 tsp cARDAMON PODS
  9. 1 cumin seeds
To Serve
  1. 100g Walnuts, roughly chopped
  2. Seeds picked from 1 large pomegranate
  3. Generous bunch of parsley chopped
  4. Finely grated zest from 1 orange
  1. What to do
  2. Add Amira rice to a sieve and rinse under running water. Tip into a bowl and cover well with cold water. Set aside to soak for 1 hour. Add the saffron to a small heatproof glass and cover with 2 tablespoons of boiling water, then set aside to soak. Add the cranberries to a small heatproof bowl and rover in boiling water, set aside to soak.
  3. Once your rice, saffron and cranberries are halfway, through their soaking time, add the oil and half the butter to a deep, preferably non stick, frying pan and set over a low heat. When the butter has melted, add the onion, cinnamon, cardamon and cumin and fry gently for 30 minutes until the onion is soft and lightly caramelised, then turn off the heat.
  4. Drain your Amira rice and add to a large saucepan. Pour over boiling water so it comes a generous 3 centimetres above the rice and set over a medium high heat. Boil for 3 minutes, then drain and rinse under cold running water to cool and drain well. The rice will have started to cook but will still have plenty of bite and the grains will not yet be fluffy.
  5. Stir the cooled Amira rice through the onions in the frying pan, along with the saffron, cranberries and their soaking water. Season well with salt and freshly ground black pepper, stirring well, then dot the surface of the nce with the remaining butter.
  6. Using the handle of a wooden spoon make 5-6 holes through the rice all the way to the bottom of the pan - this helps it to steam evenly. Tear off a sheer of baking paper, scrunch it up under cold running water, shaking off the excess, then lay snugly over the surface of the rice. Cover the pan tightly with a layer of foil and set over a very low heat. Cook, undisturbed, for 40 minutes, after which time your rice will be cooked and fluffy and a delicious buttery crust will have developed on the bottom.
  7. Whilst your rice is cooking, toast the walnuts in a dry frying pan until golden and smelling nutty. Tip into a bowl and stir through the pomegranate seeds, parsley, orange zest and garlic. Set aside.
  8. Once your rice is ready, remove and discard the paper. Lightly fork through the walnut, pomegranate and parsley mixture and pile the rice onto a warmed serving dish. Scrape the lovely crunchy caramelised rice (the tahdig) from the base of the pan and sprinkle over the top. Sen/e immediately.
Berice Baby | London Lifestyle Blog

Click here for more Amira Rice recipes 

Amira’s superior Aromatic and Pure Basmatic products offer the highest quality rice available to consumers and can be found in Asda, Morrisons, Waitress and Tesco stores nationwide.

Where to find Amira Rice
Amira Rice Website
Amira Rice Facebook
Amira Rice Twitter


Until Next Time… Charlotte x


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  1. this sounds absolutely amazing! i love trying new things out and will have to try this out one day 🙂

  2. The dish looks absolutely amazing! It seems rather complicated though xx

  3. Looks really nice. I love pomegranate but don’t cook with it enough. There’s so many rices out there now, it does get confusing.

  4. would never have tried cranberries and rice together before, I am a terrible cook and play it safe with food my poor family must get bored of eating the same meals over and over. Your meal looks delicious xx

  5. Oh, my mouth is watering this look so amazing! Love your addition of cranberries, I never would have thought to add that to a beef stirfry. Fab recipe! x

  6. Oh hun this looks amazing! I am not a fan fruit but I could be tempted by this x

  7. This recipe looks and sounds wonderful will have to give it a try.

  8. i love the thought of cooking amazing dishes like this but in reality I’m an awful cook. I do try but it never works out

  9. That looks not only delicious but so tempting too! I’m no good at cooking so I may direct my husband here!

  10. I really love the sound of this recipe. I’ll be giving it a try and thanks for introducing me to a new brand of rice too!

  11. What a great looking dish! I would have never thought to put cranberries in rice, but they seem to work here. I wouldn’t worry that your dish doesn’t look like the image you were following. As long as your dish tastes good!