Saffron Rice with Almonds and Pistachios

A fragrant and colorful saffron rice with almonds and pistachios, a delicious and elegant side dish perfect for special occasions.

Prep Time

15 minutes

Total Time

45 minutes

Calories

425 kcal

Difficulty

Easy

Equipment

1 item

Cost

£1.07/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Ingredients

Servings

1cupBasmati rice(Long-grain basmati rice is recommended)

£0.40

0.3teaspoonSaffron threads(Soaked in 2 tablespoons of warm water)

£1.50

2cupsWater(For cooking the rice)

2tablespoonsGhee or Olive Oil(Ghee adds a traditional Indian flavor)

£0.25

0.3cupOnion(Finely chopped)

£0.10

3Cardamom pods(Lightly crushed)

£0.20

1inchCinnamon stick

£0.15

1Bay leaf

£0.05

0.3cupAlmonds(Slivered or chopped)

£0.60

0.3cupPistachios(Shelled and chopped)

£1.00

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonSugar(Optional, for a touch of sweetness)

£0.01

Total Cost

£4.27

£1.07 per serving

Instructions

1.
Rinse the basmati rice thoroughly under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
2.
Soak the saffron threads in 2 tablespoons of warm water for at least 15 minutes to extract the color and flavor.
3.
Heat the ghee or olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 2-3 minutes.
4.
Add the cardamom pods, cinnamon stick, and bay leaf to the saucepan. Sauté for another minute to release their aroma.
5.
Add the rinsed rice to the saucepan and stir gently to coat it with the ghee and spices. Cook for 1-2 minutes.
6.
Pour in the water and add the salt and optional sugar. Bring the mixture to a boil.
7.
Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 15-20 minutes, or until the rice is cooked through and the water is absorbed.
8.
Remove the saucepan from the heat and let it sit, covered, for 5-10 minutes. This allows the rice to steam and become more fluffy.
9.
Gently fluff the rice with a fork. Remove the cardamom pods, cinnamon stick, and bay leaf.
10.
Stir in the saffron water (including the saffron threads), chopped almonds, and chopped pistachios. Mix gently to distribute the ingredients evenly.
11.
Serve hot and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (165g)

425 kcal / 1778 kJ

Carbs

54g

21% of RDA

Fat

20g

29% of RDA

Protein

10g

20% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

3 g

3% of RDA

Sodium

295 mg

13% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

Toasting the almonds and pistachios lightly in a dry pan before adding them to the rice will enhance their flavor and texture.

You can add other dried fruits like raisins or cranberries for added sweetness and chewiness.

If you don't have ghee, you can use butter or any other cooking oil with a neutral flavor.

For a richer flavor, use chicken or vegetable broth instead of water to cook the rice.

Adjust the amount of saffron to your preference. More saffron will result in a deeper color and stronger flavor.

Cooking Equipment

Medium saucepan with lid

Wine Pairings

No wine pairing suggestions available for this recipe.

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