Description
Saffron Rice with Almond and Pomegranate is a vibrant dish that combines the rich flavors of saffron with the crunch of almonds and the sweetness of pomegranate seeds, creating a delightful culinary experience.
Ingredients
Scale
- 2 cups basmati rice 🍚
- 4 cups water or vegetable broth 🌊
- 1/4 tsp saffron threads 🌼
- 2 tbsp warm water 🌊
- 2 tbsp olive oil or butter 🧈
- 1 medium onion, finely chopped 🧅
- 1/2 cup slivered almonds, toasted 🌰
- 1/2 cup pomegranate seeds 🍇
- 1 tsp salt 🧂
- 1/2 tsp black pepper 🧂
- 1/4 cup fresh parsley, chopped (for garnish) 🌿
Instructions
- Rinse the basmati rice under cold water until the water runs clear, then soak it in fresh water for about 30 minutes.
- Steep the saffron threads in 2 tablespoons of warm water for about 10 minutes.
- Heat olive oil or butter in a large pot over medium heat and sauté the chopped onion until translucent (about 5 minutes).
- Drain the soaked rice and add it to the pot, stirring gently to coat with the oil and onion mixture.
- Pour in the water or vegetable broth, add the saffron mixture, salt, and black pepper, and stir to combine.
- Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.
- Remove from heat and let it sit covered for an additional 5 minutes, then fluff the rice with a fork and fold in the toasted almonds and pomegranate seeds.
Notes
- Use high-quality saffron for the best flavor and color.
- Pay attention to the water-to-rice ratio to avoid mushy rice.
- Let the rice rest after cooking to firm up.
- Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
