Persian Saffron Rice with Apricot
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5.0
6 reviews
Excellent
Persian Saffron Rice with Apricot
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Persian saffron rice is a simple, aromatic Iranian side dish with a light texture and flavor that you can make with just a few ingredients.
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Ingredients
- 2 cups basmati rice
- 1/2 cup butter
- 2/3 cup blanched almonds (See Note 1)
- 3 oz dried apricots coarsely chopped, quartered
- 1/4 tsp saffron threads
- 1 tsp advieh spice blend
- 1/2 tsp kosher salt
- 1/2 tsp white pepper
Instructions
- Rinse the rice well under running cold water, then put the rice in a large bowl, cover it with lukewarm water and stir in 2 tablespoons of salt. Allow to soak for 1 to 2 hours. Drain and rinse again.
- Bring medium pot of water to a boil, add 2 more tablespoons of salt, then add the rice and boil gently for 3 to 4 minutes, until almost cooked (See Note 2). Drain, rinse and set aside to drain completely.
- In the same pan, melt 6 tablespoons of the butter and sauté the almonds until slightly golden, about 4 minutes (2 minutes if using Marcona almonds). Add the chopped dried apricots, cook for a 3 more minutes, then stir in the advieh spice blend, half a teaspoon of white pepper, half teaspoon salt and half of the rice.
- Gently flatten down the rice, tapping to flatten using your fingers or spatula, then spoon the remaining rice on top.
- In a small bowl crush saffron threads and stir in 2 tablespoons of hot water. Allow saffron to bloom, set aside.
- Melt remaining 2 tablespoons of butter and pour over the top, along with 3 tablespoons of water. Cover the pan with a tight lid and cook on the lowest possible heat for 35 minutes (I use a heat diffuser on top of burner like when using a tagine). Turn off the heat, drizzle the saffron and its water over, cover with a tea towel, put the lid back on and set aside for 10 minutes.
- Serve hot, using a large spoon, scooping the two layers of rice together, or toss to mix.
Notes
- I like to use Marcona almonds and roughly chop them. Marcona almonds are blanched, then roasted in olive oil and sprinkled with sea salt. Feel free to use blanched, slivered almonds.
- Check the rice by trying a grain. It should still have a little bit of bite to it.
- For leftovers, let the rice cool completely and transfer to an airtight container or sealable bag and squeeze out excess air. Freeze for up to 2 months. To thaw, let come to room temp, add a tablespoon of water, cover and steam in microwave for 2-3 minutes on high heat. Fluff with fork and enjoy.
Nutrition Information
Show Details
Calories
265kcal
(13%)
Carbohydrates
46g
(15%)
Protein
6g
(12%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Cholesterol
2mg
(1%)
Sodium
312mg
(13%)
Potassium
266mg
(8%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
408IU
(8%)
Vitamin C
1mg
(1%)
Calcium
61mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 46g | 15% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 312mg | 13% |
| Potassium | 266mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 408IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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