Saffron Rice Pilaf
Calories: 17
Adjust Servings Here: 4 servings
Description
This saffron rice pilaf with fruit and nuts is a delightful blend of sweet and savory flavors, with the aromatic saffron adding beautiful color and fragrance to the dish. It pairs well with various main courses, particularly those with Middle Eastern or Indian influences.
Ingredients
- 1 pinch Saffron threads
- 1 tbsp Olive oil
- 1 tbsp Butter
- ½ cup (70 g) Mixed nuts chopped almonds, cashews, and pistachios)
- ½ cup (120 g) Mixed dried fruits chopped raisins, apricots, and cranberries)
- 1 small Onion finely chopped
- 1 large Garlic clove finely chopped
- 2 whole Green cardamoms
- 1 whole Black cardamom Optional
- 3 inch Cinnamon stick
- 2 med Bay leaves
- 1 whole Staranise Optional
- 1 piece Mace Optional
- ½ tsp Kosher salt
- ½ tsp Black pepper powder
- 1 cup (185 g) basmati rice
- 2 cups (470 ml) water or vegetable broth
- ½ cup Fresh cilantro or parsley for garnish (optional)
Instructions
- Soak - Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 15 to 30 minutes, then drain.1 cup basmati rice
- Steep - Place a pinch of saffron thread in a mortar and pestle and crush to a fine powder. Transfer to a small bowl, soak the saffron threads in a couple of tablespoons of warm water for about 15 to 30 minutes to release its flavor and color.1 pinch Saffron threads
- Nuts - Heat the butter or olive oil in a large sauté pan. Lightly toast the mixed nuts and fruits in a separate pan over low heat until they become fragrant and slightly golden. It takes about 30 seconds to a minute. Remove from the pan and set aside.1 tbsp Olive oil , 1 tbsp Butter , ½ cup Mixed nuts, ½ cup Mixed dried fruits
- Sauté - To the same pan, add the chopped onion and garlic and sauté until it becomes translucent and fragrant. Add the whole spices and sauté for 30 seconds more.1 small Onion, 1 large Garlic clove, 2 whole Green cardamoms, 1 whole Black cardamom, 3 inch Cinnamon stick, 2 med Bay leaves, 1 whole Staranise, 1 piece Mace
- Rice - Add the drained rice to the sauté pan and sauté for a few minutes, stirring occasionally, until the rice grains are coated with butter or oil.
- Saffron - Next, add the saffron water and stir gently to distribute the saffron evenly. Pour in the water or vegetable broth, followed by the chopped fresh herbs and nuts. Season with salt and pepper. Combine well.½ tsp Kosher salt , ½ tsp Black pepper powder, 2 cups water or vegetable broth, ½ cup Fresh cilantro
- Simmer - Bring the mixture to a boil, then reduce the heat to low, cover the saucepan with a tight-fitting lid, and let the rice simmer for 20 minutes, or until the liquid has been absorbed and the rice is tender.
- Rest - Once the rice is cooked, remove the sauté pan from the heat and let it sit, covered, for an additional 15 minutes. This allows the rice to steam and fluff up.
- Fluff- After 15 minutes fluff the rice with a fork. Then, transfer to a serving dish, garnish with fresh cilantro or parsley if desired, and serve hot as a delicious and fragrant side dish.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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