Saffron Rice Pilaf
Elevate your side dish game with this fragrant and vibrant Saffron Rice Pilaf, a feast for both the eyes and the palate. Made with aromatic basmati rice and infused with the golden hue and floral notes of saffron, this dish is gently flavored with a warm blend of onion, garlic, bay leaf, and cinnamon stick. A medley of textures and flavors comes alive with optional additions like toasted slivered almonds and sweet dried currants or raisins, while fresh parsley provides a vibrant finishing touch. Perfect as an elegant accompaniment to roasted meats, grilled vegetables, or hearty curries, this easy-to-make pilaf combines the earthy richness of saffron with a beautifully light and fluffy texture. Ready in just 35 minutes, it’s an ideal choice for family dinners or special occasions.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups basmati rice
- 2 cups water
- 1 cup chicken or vegetable broth
- 0.5 teaspoons saffron threads
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 0.5 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 cinnamon stick
- 1 teaspoon salt
- 0.25 cup slivered almonds (optional, toasted)
- 0.25 cup dried currants or raisins (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Rinse the basmati rice in cold water until the water runs clear to remove excess starch. Drain and set aside.
In a small bowl, combine 2 tablespoons of warm water and the saffron threads. Allow the saffron to bloom for 5 minutes.
Heat the butter and olive oil in a large saucepan or deep skillet over medium heat.
Add the finely chopped yellow onion and cook, stirring frequently, until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute, until fragrant.
Stir in the rinsed basmati rice and cook for 2-3 minutes, coating the grains in the butter and oil mixture.
Add the saffron water, chicken or vegetable broth, water, bay leaf, cinnamon stick, and salt to the saucepan. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-17 minutes, or until the rice is tender and the liquid is fully absorbed.
Remove the saucepan from heat and let it sit, covered, for 5 minutes to allow the rice to steam.
Remove the bay leaf and cinnamon stick. Fluff the rice gently with a fork.
If desired, fold in the toasted slivered almonds and dried currants or raisins for added texture and flavor.
Transfer the saffron rice pilaf to a serving dish and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 3250 mg | 141% | |
| Total Carbohydrate | 118.6 g | 43% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 26.4 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 740 mg | 16% | |
*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.
