Saffron Rice Pilaf with Toasted Almonds
Elevate your side dish game with this golden, aromatic Saffron Rice Pilaf with Toasted Almonds. Featuring fluffy basmati rice infused with the earthy richness of saffron and a medley of warm spices like cumin and cinnamon, this recipe is both flavorful and fragrant. Finely diced sautéed onions and garlic add depth, while crunchy toasted almonds offer a delightful textural contrast. The rice cooks to perfection in a saffron-infused broth, and a sprinkle of fresh parsley provides a vibrant finishing touch. Perfect for weeknight dinners or as a show-stopping accompaniment to festive feasts, this easy yet elegant pilaf is a versatile addition to your table. Ready in just 40 minutes, it's the ultimate blend of simplicity and sophistication.
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Recipe Information
Ingredients
- 1.5 cups basmati rice
- 3 cups water
- 0.5 teaspoons saffron strands
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion (finely diced)
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 1 whole bay leaf
- 0.5 cups slivered almonds
- 1 teaspoons salt
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Rinse the basmati rice under cold running water until the water runs clear. Drain and set aside.
In a small bowl, combine the saffron strands with 2 tablespoons of warm water. Allow it to steep while you prepare the other ingredients.
Heat a large saucepan over medium heat and toast the slivered almonds for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from the pan and set aside.
In the same saucepan, heat the olive oil and butter over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic, ground cumin, and ground cinnamon to the onions. Stir and cook for 1 minute until fragrant.
Add the rinsed basmati rice to the pan and stir to coat it with the oil and spice mixture. Cook for 2-3 minutes, allowing the rice to toast lightly.
Pour in the saffron water, along with the remaining 3 cups of water. Add the bay leaf and salt. Stir gently to combine.
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 15-20 minutes until the rice is tender and all the liquid is absorbed.
Remove the saucepan from heat and let it sit, covered, for 5 minutes. Discard the bay leaf.
Fluff the rice gently with a fork and stir in the toasted almonds. Adjust seasoning to taste, if necessary.
Transfer the rice pilaf to a serving dish and garnish with fresh chopped parsley. Serve warm.
Nutrition Facts
Calories |
300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 24% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 498 mg | 22% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 1.9 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 223 mg | 5% | |
*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.
