Jewelled rice pilaf
User Reviews
4.9
24 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
30 mins
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Resting
10 mins
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Servings
6
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Calories
369 kcal
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Course
Side Dish
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Cuisine
Middle Eastern, Persian
Jewelled rice pilaf
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Recipe video above. This gorgeous, vibrant Persian saffron rice is perfumed with spices and studded with dried nuts and fruit. Featured in post with fish koftas. See in post for a list of suggestions for other things to serve this with!
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Ingredients
Saffron water:
- 1/2 - 1 tsp saffron 125 - 250mg) (SUB: 1/4 tsp saffron powder OR 1/2 tsp tumeric powder) (Note 1, threads
- 2 tbsp water boiling
Rice pilaf:
- 2 tbsp (30g) ghee Note 2, or butter
- 1/4 tsp fennel seeds
- 1/4 tsp cumin seeds
- 1 onion , finely diced
- 2 garlic minced, cloves
- 1 cinnamon stick
- 1/8 tsp allspice
- 1/8 tsp cardamom powder
- 1 1/2 cups basmati rice (Note 3)
- 2 1/4 cups vegetable stock , low sodium (or chicken)
- 3/4 tsp kosher salt cooking salt
- 2 bay leaf preferably fresh, else dried
- 1/2 tsp lemon zest
Fruit & nuts (your choice, Note 4):
- 1/4 cup dried cranberries
- 1/4 cup dried apricot cut in 1cm / 1/3" pieces
- 1/4 cup golden raisins
- 1/4 cup pistachio toasted (Note 5
- 1/4 cup almonds toasted (Note 5, slivered
Finishing:
- 2 tbsp (30g) ghee or butter, melted
- 1/2 pomegranate , seeds only (Note 6)
- 2 tbsp Coriander leaves aka cilantro, roughly chopped
- 2 tbsp pistachios Note 5, roughly chopped, toasted
Instructions
- Soak saffron - Grind saffron into a powder using a mortar and pestle (Note 1). Mix in boiling water then set aside while the rice is cooking.
- Sauté - Melt ghee or butter in large saucepan over medium high heat. Add fennel and cumin, then stir for 30 seconds. Add onion and garlic. Cook for 5 minutes. Add cinnamon, cardamom and all spice, then stir for 30 seconds. Add rice and stir for 1 minute to coat in the beautiful flavour.
- Cook rice - Add the stock, bay leaves, lemon, salt, fruit and nuts. Stir, bring to a simmer, then put lid on. Reduce stove to low (should still be simmering gently around edges), and cook for 14 minutes. Do not peek or stir!
- Rest - Quickly check to ensure liquid is absorbed. Remove from the stove (lid still on) and leave for 10 minutes.
- Yellow! Pour over half the saffron water then very gently fluff the rice using a rubber spatula (so you don't break the long rice strands). Once mostly mixed through, add remaining saffron water and ghee. Gently toss until the rice is all yellow.
- Serve - Tumble onto serving platter. Sprinkle with pomegranate seeds, coriander, pistachios and serve with fish koftas.
Notes
- Saffron - spice used in Persian and Middle Eastern cooking. Fine red threads, stains things a vibrant bright yellow with a distinct albeit subtle earthy flavour. One of the most precious spices in the whole world so it's not cheap. 1/2 tsp (125mg) is enough though rice colour not quite as vibrant. I use 1 tsp when I'm out to impress (250 mg) - pictured in post - a whole standard pack in Aust supermarkets (Master Foods).
- GRINDING gets more flavour and colour from the strands. But you can skip this.
- ECONOMICAL ALTERNATIVES: I sometimes use turmeric which also makes the rice yellow though slightly less vibrant, and a slightly different rice flavour, but is the best alternative I find. Imitation ground saffron will provide the same vibrant yellow colour as pictured but doesn't have the flavour.
- Ghee is a type of clarified butter that has a more concentrated butter flavour because it's 100% fat. Stored in pantry not in fridge. Make your own or just use butter.
- Rice - basmati is the traditional rice for pilafs though long grain or jasmine rice would also work here. Recipe will also work with medium grain rice though the rice will be a touch stickier (because that's what the rice is). Please do not use: wild rice, risotto, paella rice, brown rice or faux rice (quinoa, cauliflower rice etc).
- Fruit and nuts - use any you want though I recommend chopping large ones. Sultanas, raisins, figs, peach, cherries, mangoes, pineapple all would work here. For nuts, I'd suggest walnuts, cashews, macadamias and non-nuts like pepita. Peanuts would be a little out of place, I think.
- Toasting nuts - heat up a small skillet over medium high heat (no oil). Add the nuts and toss for a few minutes until they are light golden and you can smell them. Don't walk away - they burn easily! Remove from skillet immediately, cool then use.
- Pomegranate - Click here for how I remove the seeds from pomegranates (quickly and easily!).
Nutrition Information
Show Details
Calories
369cal
(18%)
Carbohydrates
58g
(19%)
Protein
6g
(12%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.3g
(15%)
Cholesterol
22mg
(7%)
Sodium
713mg
(30%)
Potassium
322mg
(7%)
Fiber
4g
(16%)
Sugar
14g
(28%)
Vitamin A
660IU
(13%)
Vitamin C
4mg
(4%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369cal | 18% |
| Carbohydrates | 58g | 19% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 22mg | 7% |
| Sodium | 713mg | 30% |
| Potassium | 322mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
| Vitamin A | 660IU | 13% |
| Vitamin C | 4mg | 4% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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