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Golden Saffron & Pistachio Rice Pilaf – vegetarian recipe
Stav Kogan

Golden Saffron & Pistachio Rice Pilaf

Transport your senses with this stunning Golden Saffron & Pistachio Rice Pilaf! The vibrant hue from saffron, sweet bursts from currants, and the crunch of pistachios create a side dish that's as beautiful as it is delicious. It's the perfect elegant accompaniment to any vegetari
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 serving
Calories: 215
Ingredients Method Nutrition

Ingredients
  

  • (Serves 6-8)
  • ½ teaspoon (0.5 g / 0.02 oz) crushed saffron threads
  • 3 tablespoons (45 ml / 1.5 fl oz) warm milk
  • 2 tablespoons (28 g / 0.99 oz) butter (or vegan butter)
  • ⅓ cup (50 g / 1.76 oz) currants
  • ⅓ cup (40 g / 1.41 oz) shelled, chopped pistachio nuts
  • 1½ cups / 300 g (10.6 oz) long-grain white rice, such as Basmati
  • 3 cups (720 ml) water
  • 1 teaspoon (6 g / 0.21 oz) salt
  • 1 tablespoon (12 g / 0.42 oz) sugar
  • ¼ teaspoon (0.5 g / 0.02 oz) ground cinnamon
  • Pro-Tips for Perfect Pilaf
  • For fluffier, more distinct grains, rinse the long-grain rice under cold water in a fine-mesh sieve until the water runs clear before toasting it.
  • To make this dish vegan, simply substitute the butter with a high-quality vegan butter or coconut oil, and use a plant-based milk like oat or almond milk for the saffron.
  • For a coveted crispy bottom layer (known as 'tahdig'), wrap the saucepan's lid in a clean tea towel before covering the pot for the simmer. This absorbs excess steam and helps the bottom rice crisp up beautifully.

Method
 

  1. In a small bowl, stir the crushed saffron threads into the warm milk.
  2. Set aside for at least 10 minutes to allow the saffron to bloom and infuse the liquid with its color and aroma.
  3. In a medium saucepan with a tight-fitting lid, melt the butter over medium-low heat.
  4. Add the currants, chopped pistachios, and rice.
  5. Stir continuously for 2-3 minutes to toast the grains until they become fragrant.
  6. Pour in the water, salt, sugar, ground cinnamon, and the saffron-infused milk. Give everything one final, gentle stir to combine.
  7. Increase the heat to high and bring the mixture to a full boil. Immediately reduce the heat to the lowest possible setting, cover the saucepan with the lid, and let it simmer undisturbed for 25 minutes.
  8. Remove the pot from the heat and let it stand, still covered, for an additional 5-10 minutes to allow the steam to settle. Fluff the rice gently with a fork before serving immediately.

Nutrition

Calories: 215kcalCarbohydrates: 40gProtein: 4gFat: 5g

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