Saffron Rice Pilaf with Red Peppers Toasted Almonds
Infused with the warm, golden hue of saffron, this Saffron Rice Pilaf with Red Peppers and Toasted Almonds is a vibrant and flavor-packed side dish that's as beautiful as it is delicious. Made with fragrant basmati rice, tender sautéed red bell peppers, and a hint of garlic and cumin, this dish brings layers of aromatic richness to your table. The crowning touches of toasted slivered almonds and fresh parsley add a delightful crunch and herbaceous brightness, making it the perfect accompaniment to roast chicken, grilled seafood, or your favorite Mediterranean-inspired meals. Quick to prepare in just 40 minutes, this elegant, gluten-free rice pilaf is a crowd-pleaser for both weeknight dinners and festive gatherings.
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Recipe Information
Ingredients
- 1.5 cups basmati rice
- 3 cups water
- 0.25 teaspoons saffron threads
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.25 teaspoons black pepper
- 0.5 cups slivered almonds
- 2 tablespoons fresh parsley, chopped
Instructions
Rinse the basmati rice under cold running water until the water runs clear. Set aside to drain.
Place the saffron threads in 2 tablespoons of warm water and let them steep for about 10 minutes.
In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent.
Stir in the red bell pepper and cook for another 2-3 minutes. Add the minced garlic and ground cumin, and cook for 1 more minute, stirring constantly, until fragrant.
Add the basmati rice to the saucepan and stir to coat the grains evenly with the oil and spices.
Pour in the 3 cups of water, saffron mixture (with the soaking liquid), salt, and black pepper. Stir well to combine.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and the liquid is absorbed.
While the rice is cooking, toast the slivered almonds. Heat a small dry skillet over medium heat, add the almonds, and cook for 2-3 minutes, stirring frequently, until they are golden and fragrant. Remove from heat and set aside.
When the rice is done, fluff it gently with a fork. Transfer to a serving dish and sprinkle with the toasted almonds and chopped parsley.
Serve warm as a side dish or enjoy on its own!
Nutrition Facts
Calories |
1098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2404 mg | 105% | |
| Total Carbohydrate | 111.0 g | 40% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 12.2 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1155 mg | 25% | |
*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.
