sephardic jeweled rice recipe rosh Hashanah recipe side dish
Photo credit Micah Siva

This One-Pot Jeweled Rice Is Perfect for Rosh Hashanah

With the addition of chickpeas, it's a vegetarian High Holiday showstopper

Jeweled rice is a fixture of Persian cuisine; a stunning centerpiece of golden, spiced rice, full of fruit and nut “jewels.” This pilaf-style rice is commonly served at celebrations, and when packed with symbolic foods, or simanim, it is a perfect side dish for Rosh Hashanah.

This variation of jeweled rice is more than a side dish. With the addition of chickpeas, it becomes a one-pot meal that will satisfy plant-based and meat eaters alike. When it comes to cooking for vegetarians, I like to try and add protein whenever I can so that everyone leaves the meal satisfied, no matter their dietary needs. To turn this one-pot dish into a true feast, you can serve it with grilled chicken, spiced fish or top it with grilled halloumi.

Made in one pot, this High Holiday-inspired rice features symbolic carrots, raisins (or currants) and pomegranate for a sweet and prosperous new year. Long-grain basmati is the best rice to use in this recipe, as it maintains its shape without becoming sticky. Traditional jeweled rice uses saffron for a beautiful golden hue and unique flavor, however, this pantry friendly version calls for golden ground turmeric, which means that it is on the table faster, but equally as delicious!

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sephardic jeweled rice recipe Rosh Hashanah recipe side dish
Photo credit Micah Siva

One Pot Sephardic Jeweled Rice with Chickpeas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

This one-pot jeweled rice is fresh, vibrant and perfect for Rosh Hashanah. The addition of chickpeas turns it into a vegetarian one-pot meal. Persian jeweled rice always makes for a stunning centerpiece, and this easy recipe incorporates symbolic High Holiday foods like carrots, raisins and pomegranate. 

  • Total Time: 40 minutes
  • Yield: Serves 6


  • 2 Tbsp extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 1 cup long grain basmati rice, rinsed
  • 3 cloves garlic, finely chopped
  • 1 large carrot, grated
  • 1 tsp sweet paprika
  • ½ tsp turmeric
  • ½ tsp sea salt
  • ¼ tsp cumin
  • ¼ tsp Aleppo pepper
  • ¼ tsp orange zest
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1½ cups vegetable broth, low sodium, if preferred
  • 2 Tbsp currants or raisins
  • ¼ cup dried cranberries
  • ½ cup dried figs, quartered
  • ½ cup chopped pistachios
  • ¼ cup pomegranate seeds
  • ¼ cup fresh parsley, chopped


  1. Heat the olive oil over medium heat in a medium saucepan with a tight-fitting lid. Add the onion and cook for 5-6 minutes until it begins to soften and begin to turn translucent.
  2. Add the rice, and stir until coated with oil. Add the garlic, grated carrot, paprika, turmeric, salt cumin, Aleppo pepper and orange zest, stirring for 2-3 minutes to coat the rice.
  3. Pour the chickpeas and vegetable broth into the saucepan. Bring to a boil, then reduce to simmer and cook, covered, for 15 minutes or until the liquid has been absorbed. 
  4. Add the currants, cranberries and figs and let sit for 5 minutes for the fruit to hydrate slightly.
  5. Add the chopped pistachios, pomegranate seeds and fresh parsley just before serving.


  • You can use low-sodium chicken broth, if preferred.
  • Aleppo pepper is a mild chili flake with a deep red color and a savory, fruity flavor. You can substitute this for a pinch of regular chili flakes, which are much spicier, or an extra ¼ tsp sweet paprika. 
  • Author: Micah Siva
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: One-pot
  • Cuisine: Sephardic


Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    • Shannon Sarna

      It wasn’t testes this way, but you could try it and let us know how it turns out!

  • Betsy J. Abramson

    Do the fruit and nuts get added to the rice or the chickpeas at step 4?

    • The Nosher

      Hi Betsy, the currants, cranberries and figs are added in Direction 4, the chopped pistachios, pomegranate seeds and fresh parsley are added just before serving. Enjoy!

  • Sue Kurn

    Can this rice be made a day in advance and gently heated with some additional broth? Would like to use this recipe but I don’t like last minute preparations. Thanks for your wonderful recipes and fascinating commentar.

  • Schelly Talalay Dardashti

    Persians (of any ethnicity/religion) never use paprika or Aleppo pepper. It would be wonderful if actual authentic recipes and ingredients were indicated. To use a Yiddish (also not Persian!) term, “potchkying” with authentic ingredients and recipes of a rich, delicious, amazing ethnic cuisine rarely turn out well.

  • Alexandra

    It seems that this recipe is excellent for Rosh Hashanah. Thank you, Alexandra Paz

  • Esther Irwin

    It was a hit at our table! Thank you for a delicious new recipe. I’ll be making this making this more than once

  • Jerry Hadesman

    I was looking for something new for our Rosh Hashanah dinner, tried this recipe and it did not disappoint. Everyone raved about it, delicious and colorful. This will be at our future Rosh Hashanah dinners and even good enough to be at any dinner. Thanks

  • Vanessa E

    I made it in a rice cooker after sautéing the onions. It came out great!

  • Anat

    The recipe sounds great! I think that due to the plenty of dry fruit it is also suitable for Tu B’Shvat.

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