Saffron Rice
A vibrant, fragrant and fluffy saffron rice recipe, cooked in vegetable broth with caramelised onions, studded with pomegranate, cranberries and pistachios. Saffron is a mood-boosting spice – this dish is pure food as medicine!
Equipment
- Mortar and pestle
- Large saucepan
- Fry pan
Ingredients
- 2 cups long-grain brown basmati rice
- 1 litre vegetable stock organic, low sodium
- 1/2 teaspoon saffron threads
- 2 tablespoons olive oil
- 1 medium onion brown
- 1 cinnamon stick
- 1 bay leaf
- 6 cardamom pods
- 2 teaspoons cumin seeds
Optional
- 1/4 cup slivered/flaked almonds
- 1/4 cup pistachios or pine nuts
- 1/4 cup pomegranate arils
- 2 tablespoons cranberries
- zest of half an orange
Instructions
- Prep saffron; grind half in a mortar and pestle, then add remaining stamens and a
few tablespoons hot (not boiling) water, let steep for 10 minutes. - Heat one tablespoon olive oil in a large saucepan, then add spices: bay leaf, cinnamon, cumin, cardamom. Fry over low heat for a minute or so until fragrance is released.
- Add rinsed and drained long-grain basmati rice, and fry for another minute.
- Add one litre stock, and pour in the hydrated saffron. Cover, bring to a boil, then reduce to a simmer.
- Meanwhile, in a fry pan, dry toast the nuts until golden, then set aside, add remaining tablespoon of oil to the pan, and fry sliced onion until soft and caramelised.
- Check on the rice: it should now have just about absorbed all liquid. Add the cranberries now to soften them.
- Once rice has cooked, remove from element, pick out the bay leaf and cardamom pods if you can, add all remaining ingredients, and fluff with a fork ready to serve.
Notes
- You can use white basmati in place of brown basmati, though I prefer brown from a nutritional standpoint as it is a whole grain with more nutrients in tact.
- Brown basmati takes a little longer to cook than white.
- Make sure the rice cooks low and slow, then fluff with your fork for utter perfection.
- This recipe is delicious without the addition of the berries and nuts - so if you're after something fuss free, just omit. In fact - the berries + nuts are more akin to a traditional Persian Jewelled rice.
- Pine nuts and currents are great alternatives to the nuts and cranberries.
- Fresh cranberries would be amazing!
- Nutritional panel is an estimate only, and has included the berries + nuts.
Nutrition
Calories: 254kcal
Tried this recipe?Let us know how it was!