Best 11 Saffron Rice Pilaf Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Saffron rice pilaf is a delightful and flavorful dish that is popular in many cultures around the world. This aromatic rice dish is made with basmati rice, saffron, and a variety of spices, herbs, and vegetables. Saffron rice pilaf is often served as a side dish to main courses such as roasted chicken, lamb, or fish, but it can also be enjoyed as a main course on its own. This versatile dish is a great way to add a touch of elegance to any meal.

Let's cook with our recipes!

SAFFRON RICE PILAF WITH APRICOTS AND ALMONDS



Saffron Rice Pilaf with Apricots and Almonds image

Categories     Rice     Side     Quick & Easy     Low/No Sugar     Apricot     Almond     Saffron     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes about 7 cups

Number Of Ingredients 9

1/4 cup (1/2 stick) butter
1 onion, chopped
1/8 teaspoon ground saffron
1/4 teaspoon ground cloves
1 1/2 cups long-grain white rice
3 cups chicken stock of canned broth
1/2 cup dried apricots, quartered (about 3 ounces)
1/4 cup dried currants
1/2 cup slivered almonds (about 2 ounces), toasted

Steps:

  • Melt butter in heavy medium saucepan over medium heat. Add chopped onion, ground saffron and cloves and saut&5 minutes. Add rice and stir to coat grains. Mix in chicken stock, dried apricots and currants. Bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Fluff rice with fork. Add slivered almonds and season to taste with salt and pepper. Transfer to bowl and serve.

SAFFRON ALMOND RICE PILAF



Saffron Almond Rice Pilaf image

Categories     Rice     Side     Quick & Easy     Almond     Saffron     Fall     Boil     Gourmet     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 9

1 cup chicken broth
1 cup water
Pinch of saffron threads
1/2 cup chopped onion
2 tablespoons unsalted butter
1 cup long-grain rice
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup sliced almonds, toasted

Steps:

  • Heat broth and water in a small saucepan over moderate heat until hot, then crumble saffron into liquid and stir. Remove from heat.
  • Cook onion in butter in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 8 minutes.
  • Add rice and cook, stirring, until fragrant and pale golden, about 3 minutes. Stir in saffron broth, salt, and pepper and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat and let stand, covered, 5 minutes, then fluff rice with a fork and fold in almonds.

SAFFRON RICE PILAF



Saffron Rice Pilaf image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons butter
1/2 cup broken thin spaghetti
1 3/4 cups chicken stock
1 cup long-grain rice
1/4 cup chopped golden raisins
1 Fresno chile pepper, halved
1 large bay leaf
1 cinnamon stick
Generous pinch saffron
Salt

Steps:

  • Melt the butter in a saucepot over medium-high heat. Add the pasta and toast until golden, about 5 minutes. Stir in the chicken stock, rice, raisins, chile pepper, bay leaf, cinnamon stick, saffron and season with salt. Bring to boil, then reduce the heat, cover and simmer for 18 minutes.

SAFFRON RICE PILAF WITH RED PEPPERS & TOASTED ALMONDS



Saffron Rice Pilaf With Red Peppers & Toasted Almonds image

I think I got this recipe from Fine Cooking Magazine--great read! This simple, tasty side dish reminds me a little of paella, and is so delish--it goes great with just about everything, but I particularly like it with salmon or my Recipe #241378.

Provided by Battle in Seattle

Categories     Long Grain Rice

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 1/2 cups low sodium chicken broth (can substitute water, but won't be quite as good)
1/8 teaspoon saffron (about 20 threads or a "pinch")
1 tablespoon extra virgin olive oil
1 medium yellow onion, small diced (1 1/4 cups)
1 red bell pepper, cored, seeded, and small diced (about one cup)
1 1/2 cups long-grain white rice (I use Basmatti)
1 teaspoon kosher salt, more if needed
1/8 teaspoon cayenne pepper (to taste)
1/4 cup chopped fresh parsley, divided
1 large garlic clove, minced
1/4 cup slivered almonds, toasted
1 tablespoon fresh oregano, chopped (can use half as much dry)

Steps:

  • On the stove top or in the microwave, heat the broth until hot. Add the saffron, cover, and let sit for 15 to 20 minutes.
  • Meanwhile, in a heavy-based 3-quart saucepan with a tight lid, heat the oil over medium heat. Add the diced onion and bell pepper, and cook, stirring occasionally, until soft but not browned, about 5 minutes.
  • Add the rice, salt and cayenne, and stir well to coat each grain with oil. Toast for a full five minutes, stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 minutes is up, but keep going). Reduce the heat to low if there are any signs of scorching. Stir in 2 tablespoons of parsley and the garlic.
  • Add the saffron broth, stir once, and bring to a boil over medium-high heat. Cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat, and let the pilaf sit, still covered, for five minutes.
  • Once the pilaf has rested, remove the lid and fluff the rice with a fork. Using the fork, gently fold in the almonds, the remaining parsley, and the oregano. Taste for seasoning and adjust as needed.
  • P.S. You might be tempted to leave out the saffron because it's expensive, but DON'T DO IT! It's worth every penny, and one jar goes a long way. If you have a Trader Joe's in your area, you can pick up a jar for about three to four bucks. If you don't have a TJ's, I'm sorry for you.

JEWELED SAFFRON RICE PILAF



Jeweled Saffron Rice Pilaf image

Saffron will tint basmati rice a gorgeous color while perfuming it with its scent. The rice will be mixed with toasted nuts, dried cranberries, and fresh herbs for a blend of Mediterranean flavors.

Provided by Food Network

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 10

Kosher salt
½ teaspoon saffron
3 cups basmati rice, rinsed well and drained
¾ cup dried cranberries
½ cup currants
3 tablespoons unsalted butter
½ teaspoon ground coriander
½ teaspoon ground cumin
¼ cup roasted salted almonds, coarsely chopped
¼ cup shelled roasted salted pistachios, coarsely chopped

Steps:

  • Bring a large nonstick saucepot of water to a boil and generously salt. Transfer ½ cup boiling water to a bowl and stir in the saffron; reserve. Add the rice to a boiling water and cook, stirring occasionally, for 5 minutes. Drain well. Melt the butter in the same pot over medium-low heat and stir in the coriander and cumin. Reduce the heat to low and spread one-third of the rice evenly across the bottom. Sprinkle with one-third of the saffron mixture and half of the cranberries and currants. Spoon half of the remaining rice over the dried fruit and sprinkle with half of the remaining saffron mixture and the remaining dried fruit. Top with the remaining rice and saffron mixture. Poke 5 holes in the rice with the handle of a wooden spoon. Wrap a clean kitchen towel around the pot lid, cover the rice, and steam for 35 minutes. Remove from the heat and let stand for 10 minutes. Spoon the rice, including its crunchy golden bottom layer, onto a serving platter and top with the almonds and pistachios.

SAFFRON AND PRESERVED LEMON SCENTED SHRIMP RICE PILAF



Saffron and Preserved Lemon Scented Shrimp Rice Pilaf image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

3 tablespoons vegetable oil
1/2 cup onion, chopped
1 tablespoon garlic, minced
1 teaspoon saffron threads
Salt
1 1/2 cups rice
3 cups water
1 cup tomatoes, peeled, seeded and diced
1 1/2 teaspoons cayenne pepper
1/2 cup cracked green olives
1 pound medium shrimp
1 tablespoon finely chopped preserved lemons
Freshly ground black pepper
1/2 cup toasted slivered almonds, for garnish
Chopped parsley, for garnish

Steps:

  • In a medium saucepan, add 2 tablespoons of the vegetable oil and heat. Add the onions and saute for 3 minutes, until soft and translucent. Add the garlic and saute for another 2 minutes. Add the saffron threads and saute for 1 minute. Season with salt. Add the rice and saute, stirring constantly for 2 minutes. Add the water and cover the pot. Lower the heat to simmer and cook for 20 minutes. Remove from the heat and let sit, covered for 5 minutes. Uncover and fluff with a fork. While the rice is cooking, in a saute pan, over high heat, add the remaining vegetable oil. When the oil is hot, add the tomatoes and the cayenne pepper. Saute for 5 minutes, or until the liquid begins to evaporate. Add the olives, shrimp and preserved lemons and cook until the shrimp turn pink and their tails curl completely, about 4 to 5 minutes. Be careful not to overcook. Season with salt and pepper. Add the shrimp mixture to the rice mixture and mix well. Check for seasoning. Garnish with almonds and parsley.

SAFFRON RICE AND RED PEPPER PILAF



Saffron Rice and Red Pepper Pilaf image

Categories     Pepper     Rice     Side     Sauté     Bell Pepper     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

5 tablespoons butter
1 1/2 cups chopped red bell peppers
3/4 cup chopped onion
1 1/2 cups basmati rice or other long-grain white rice
3 cups (or more) low-salt chicken broth
3/4 teaspoon salt
1/4 teaspoon (generous) crushed saffron threads
6 tablespoons freshly grated Parmesan cheese
3 tablespoons chopped fresh chives
Parmesan cheese shavings

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add peppers and onion. Sauté until soft, stirring often, about 5 minutes. Add rice; stir 1 minute. Mix in 3 cups broth, 3/4 teaspoon salt, and saffron. Bring to simmer. Reduce heat to low, cover, and cook until liquid is absorbed, about 18 minutes. Remove from heat; stir in 6 tablespoons grated cheese. Season with salt and pepper. (Pilaf can be made 30 minutes ahead. Keep covered. Rewarm over low heat, adding more broth by tablespoonfuls to moisten if necessary.) Stir 1 1/2 tablespoons chives into pilaf. Mound in serving bowl. Top with cheese shavings and remaining 1 1/2 tablespoons chives.

PUMPKIN AND SAFFRON JASMINE RICE PILAF



Pumpkin and Saffron Jasmine Rice Pilaf image

Provided by Joan Nathan

Categories     side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

2 cups jasmine rice
6 cups (about 2 pounds) pumpkin or butternut squash, peeled, seeded and roughly chopped
2 tablespoons olive oil
3 cloves garlic, slivered
1/2 teaspoon saffron threads
1/2 teaspoon ground allspice
1 cup grated or minced Spanish onion
1 tablespoon kosher salt, or to taste

Steps:

  • Rinse the rice, cover with cold water by at least 2 inches, and refrigerate overnight.
  • Place the pumpkin in a food processor with 1 1/2 cups water. Process until very smooth. Squeeze through a fine-meshed strainer over a bowl, pressing down on the solids to release the juice. Pour the liquid into a large measuring cup and add enough water to make 2 cups. (The pumpkin pulp may be used for another purpose, like soup.)
  • Heat the oven to 350 degrees. Drain the rice. Heat the olive oil, garlic, saffron and allspice in a medium saucepan over medium heat. Add the onion and salt and cook until the onions are translucent, about 3 minutes.
  • Add the rice and stir gently so as not to break the grains, coating it evenly with the aromatics. Cook until the rice is fragrant and lightly toasted, about 3 minutes. Add the pumpkin juice and stir for 30 seconds to prevent clumping. Cover and bring to a boil.
  • Transfer to the oven and cook until all the liquid has been absorbed, about 25 minutes. Remove, and keep covered in a warm place for 25 minutes. Uncover, fluff with a fork and serve.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 4 grams, Carbohydrate 70 grams, Fat 5 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 571 milligrams, Sugar 5 grams

SAFFRON RICE PILAF



Saffron Rice Pilaf image

I found this recipe in Singapore's Aircrew Alliance magazine. Sounds really yummy. It's really very easy using a rice cooker.

Provided by WaterMelon

Categories     Long Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

250 g basmati rice or 250 g long grain rice
20 g unsalted butter
1 small onion, chopped
1/4 cup raisins
1 cinnamon stick
3 whole cloves
3 star anise
1/4 teaspoon ground cardamom
1 large tomatoes, chopped
3 -5 saffron strands
1 dash of warm milk
chicken stock or vegetable stock
salt

Steps:

  • Rinse and drain the rice.
  • Melt butter in skillet over low heat.
  • Add onions and cinnamon, cloves, star anise, cardamom- saute until fragrant.
  • Add rice and mix well.
  • Transfer mixture into a rice cooker.
  • Add in raisins and tomatoes.
  • Add enough stock to come up to about half inch above the rice.
  • Add salt to taste.
  • Cook rice thoroughly.
  • Add saffron to heated milk.
  • Drizzle the mixture over cooked rice.
  • Stir and let sit a few minutes for the rice to absorb the flavor and color.
  • Serve hot with curry.

CHRISTIANA CAMPBELL'S TAVERN SAFFRON RICE PILAF



Christiana Campbell's Tavern Saffron Rice Pilaf image

From The Colonial Williamsburg Tavern Cookbook, c. 2001. I add a tablespoon or two of minced onion when I add the rice. Also, I use about half the salt listed in the ingredients.

Provided by NELady

Categories     Long Grain Rice

Time 35m

Yield 1 pilaf, 4-6 serving(s)

Number Of Ingredients 6

1 cup long-grain rice
2 1/2 cups water
2 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon powdered saffron
fresh ground black pepper

Steps:

  • In a colander under cold-running water, rinse the rice and transfer to a medium heavy saucepan with a tight-fitting lid. Pour in 2-1/2 cups cold water and bring to a boil over high heat. Reduce the heat to medium low, cover, and cook for 20 minutes. Remove the lid, fluff the rice with a fork, and add the butter, 1 teaspoon salt, and the saffron. Cover and let sit for 5 minutes. Season with more salt (if needed) and freshly ground black pepper before serving.

SAFFRON RICE PILAF



Saffron Rice Pilaf image

From the "Spice of Life" cookbook. Instead of the boiling water and separate bouillon cubes, you may want to use chicken broth. Great with lamb.

Provided by Oolala

Categories     Rice

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cup rice, uncooked
2 cups boiling water
2 chicken bouillon cubes
1 medium onion, chopped
1 tablespoon vegetable oil
1/2 cup currants
1/2 teaspoon curry powder
1/4 teaspoon saffron thread

Steps:

  • Saute onions in oil until golden.
  • Add all other ingredients and simmer covered until all liquid is absorbed, about 12-15 minutes.
  • Serve.

Nutrition Facts : Calories 273.8, Fat 4.1, SaturatedFat 0.6, Cholesterol 0.3, Sodium 484.3, Carbohydrate 55.1, Fiber 2.5, Sugar 13.6, Protein 4.6

Tips:

  • Use high-quality saffron. The quality of the saffron will greatly impact the flavor of the rice. Look for saffron that is a deep red color and has a strong aroma.
  • Toast the rice before cooking. This will help to bring out the flavor of the rice and give it a slightly nutty taste.
  • Use a good quality broth. The broth is an important part of the flavor of the rice. Use a broth that is flavorful and has a rich taste.
  • Don't overcook the rice. Rice that is overcooked will be mushy and bland. Cook the rice according to the package directions or until it is tender but still has a slight bite to it.
  • Let the rice rest before serving. This will allow the rice to absorb all of the flavors of the broth and seasonings.
  • Garnish the rice with fresh herbs or nuts. This will add a pop of color and flavor to the dish.

Conclusion:

Saffron rice pilaf is a delicious and versatile dish that can be served as a main course or a side dish. It is a popular dish in many cultures and can be made with a variety of different ingredients. By following these tips, you can make a perfect pot of saffron rice pilaf that your family and friends will love.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #low-protein     #healthy     #side-dishes     #rice     #vegetables     #asian     #middle-eastern     #easy     #dinner-party     #low-fat     #stove-top     #dietary     #low-cholesterol     #low-saturated-fat     #low-in-something     #pasta-rice-and-grains     #onions     #equipment     #3-steps-or-less

Related Topics