Recipe for Saffron Rice with dried fruits and nuts | Saffron, Fruit and Nut Pilaf | Saffron Recipes
This Persian inspired Saffron Rice studded with lightly sautéed dried fruits and nuts is a showstopper of a dish. Not as fancy or time consuming as a biryani, this special dish is just perfect for any festive occasion and even as an offering / prasad as it has no onions or garlic.
I love how bejewelled this rice dish looks from the green of the pistachios, the reds of the cranberries and the plumped up raisins!
Tips to making a perfect saffron rice:
- Use pure saffron powder or gently toasted saffron strands powdered with some granulated sugar in a small mortar-pestle.
- Use fragrant long grain basmati rice.
- Use good quality ghee to toast the dried fruit and nuts, as well as the rice for the best flavour.
[TIP: Keep nuts like cashews and almonds in sealed bags in the freezer to make them last longer and prevent them from turning rancid.]
What can you serve saffron rice with? Any spicy curry will pair well with this mild saffron rice.
You can also check out these rice dishes on my blog –
Saffron Rice with Fruits and Nuts
- 1 cup basmati rice long grained
- 1 tbsp ghee
- 2 tbsps almonds chopped
- 2 tbsps pistachios chopped
- 2 tbsps cashewnuts chopped
- 2 tbsps cranberries chopped chopped
- 2 tbsps raisins
- 2 cardamoms green
- 1 bay leaf
- 2 cinnamon sticks
- 6 cloves
- xbd tsp salt
- 2 cups water
- xbd saffron sachet powder
- 1 tbsp milk
- To prepare the saffron rice, wash the rice and soak it in water for 30 minutes.
- Heat ghee in a pan. Add the chopped nuts and dried fruit. Saute on medium flame until cashews are golden brown and raisins are puffed up. Using a slotted spoon, remove from ghee and keep aside.
- In the remaining ghee, add the cardamom, bay leaf, cinnamon and cloves. Stir for 1 minute or so until the cinnamon unfurls and cloves are puffed up.
- Drain the rice and add to the pan. Toast the rice with the spices on medium flame for 2-3 minutes.
- Add 2 cups water and salt. Bring this to a boil.
- Once the water is boiling, reduce flame, cover with a lid and allow to cook for 8 minutes or until the rice is nearly cooked.
- Whisk the saffron powder in the milk and tip it into the nearly cooked rice.
- Gently toss the rice in the saffron milk until it gets a uniformly golden hue. Remove the pan from the flame.
- Mix half the fruit-nut mix into the rice.
- Remove this onto a platter. Garnish with the leftover fruit-nut mix. Serve with a spicy curry.