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Jewelled rice pilaf

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!

Prep Time
15 mins
Cook Time
15 mins
Resting
10 mins
Servings: 6
Calories: 369 kcal
Course: Side Dish
Cuisine: Middle Eastern , Persian

Ingredients

Saffron water:
  • 1/2 - 1 tsp saffron threads (125 - 250mg) (SUB: 1/4 tsp saffron powder OR 1/2 tsp tumeric powder) (Note 1)
  • 2 tbsp boiling water
Rice pilaf:
  • 2 tbsp (30g) ghee or butter (Note 2)
  • 1/4 tsp fennel seeds
  • 1/4 tsp cumin seeds
  • 1 onion , finely diced
  • 2 garlic cloves , minced
  • 1 cinnamon stick
  • 1/8 tsp all spice
  • 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 cooking/kosher salt
  • 2 bay leaves (preferably fresh, else dried)
  • 1/2 tsp lemon zest
Fruit & nuts (your choice, Note 4):
  • 1/4 cup dried cranberries
  • 1/4 cup dried apricots , cut in 1cm / 1/3" pieces
  • 1/4 cup golden raisins
  • 1/4 cup pistachios , toasted (Note 5)
  • 1/4 cup slivered almonds , toasted (Note 5)
Finishing:
  • 2 tbsp (30g) ghee or butter, melted
  • 1/2 pomegranate , seeds only (Note 6)
  • 2 tbsp coriander/cilantro leaves roughly chopped
  • 2 tbsp roughly chopped toasted pistachios (Note 5)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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!
  4. Rest - Quickly check to ensure liquid is absorbed. Remove from the stove (lid still on) and leave for 10 minutes.
  5. 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.
  6. 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

Calories 369cal (18%) Carbohydrates 58g (19%) Protein 6g (12%) Fat 13g (20%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.3g Cholesterol 22mg (7%) Sodium 713mg (30%) Potassium 322mg (9%) 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

% 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.