Persian Style Basmati Rice Pilaf
Transform your dinner table with this vibrant Persian Style Basmati Rice Pilaf, a fragrant and visually stunning dish that's as delightful to eat as it is to prepare. This recipe combines the long, fluffy grains of basmati rice with the luxurious golden hue of saffron, creating a base infused with warmth and elegance. Toasted slivered almonds and sweet golden raisins or tart dried cranberries add contrasting textures and pops of flavor, while aromatic spices like cinnamon and cardamom lend a subtle yet captivating depth. A whisper of optional orange zest brings a citrusy brightness that perfectly complements the dish. Steamed to perfection under a saffron drizzle, this rice pilaf is topped with fresh parsley for a final touch of freshness. Whether served as a side or the star of the meal, this recipe is an impressive nod to Persian culinary traditions, ideal for gatherings or elevating your everyday dinner routine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Basmati rice
- 6 cups Water
- 2 teaspoons Salt
- 3 tablespoons Butter or ghee
- 1 pinch Saffron threads
- 2 tablespoons Hot water
- 1 cup Slivered almonds
- 1 cup Golden raisins or dried cranberries
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground cardamom
- 1 teaspoon Orange zest (optional)
- 2 tablespoons Parsley (for garnish)
Instructions
Rinse the basmati rice in cold water until the water runs clear to remove excess starch. Soak the rice in water for 20 minutes, then drain and set aside.
In a small bowl, steep the saffron threads in 2 tablespoons of hot water. Let this sit while you prepare the rice.
Bring 6 cups of water to a boil in a large pot. Add the salt and drained rice. Boil the rice for 6-8 minutes, stirring occasionally, until it is partially cooked and still slightly firm in the center.
Drain the rice in a fine-mesh sieve and briefly rinse it under cold water to stop the cooking. Set it aside.
In a large skillet or nonstick pot, melt the butter or ghee over medium heat. Add the slivered almonds and cook for 2-3 minutes, stirring frequently, until they are lightly golden. Remove half of the almonds and set them aside for garnish.
Add the golden raisins (or dried cranberries), cinnamon, cardamom, and optional orange zest to the skillet. Stir for 1 minute to combine.
Spread the parboiled rice evenly over the almond and raisin mixture in the skillet. Drizzle the saffron water on top of the rice.
Cover the skillet with a clean kitchen towel or foil, then place a tight-fitting lid on top. Reduce the heat to low and let the rice steam for 20-25 minutes until fully cooked and fluffy.
Remove the skillet from the heat and allow it to rest, covered, for 5 minutes.
Carefully fluff the rice with a fork and gently mix to incorporate the almond and raisin mixture. Transfer the pilaf to a serving dish and garnish with the reserved almonds and chopped parsley.
Serve warm as a side dish or a centerpiece for your meal.
Nutrition Facts
Calories |
2039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 4794 mg | 208% | |
| Total Carbohydrate | 259.6 g | 94% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 101.2 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 527 mg | 41% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2412 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
