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5.0 from 6 votes

Persian Saffron Rice with Apricot

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.

Prep Time
2 hrs
Cook Time
mins
Resting Time
10 mins
Total Time
2 hrs 55 mins
Servings: 8
Calories: 265 kcal
Course: Side Dish
Cuisine: Persian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Gently flatten down the rice, tapping to flatten using your fingers or spatula, then spoon the remaining rice on top.
  5. In a small bowl crush saffron threads and stir in 2 tablespoons of hot water. Allow saffron to bloom, set aside.
  6. 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.
  7. 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

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

% 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.