Description
Fragrant, fluffy rice blended with saffron, apricots, cranberries, pistachios, and orange zest—this elegant dish brings vibrant flavor to any meal.
Ingredients
2 cups basmati rice
1/4 cup vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp ground turmeric
1/4 tsp saffron threads, dissolved in 2 tbsp hot water
1/2 cup dried apricots, chopped
1/2 cup dried cranberries
1/2 cup golden raisins
1/2 cup slivered almonds, toasted
1/2 cup shelled pistachios
1/4 cup chopped fresh parsley
3 cups water or chicken broth
Salt and black pepper, to taste
Zest of 1 orange
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak in cold water for 30 minutes, then drain.
In a large pot, heat vegetable oil over medium heat. Sauté the chopped onion for 5–7 minutes until golden. Add garlic and cook for 1 minute.
Stir in cumin, cinnamon, cardamom, and turmeric. Cook for 1 minute.
Add the drained rice, stirring to coat in spices.
Pour in water or broth, saffron water, and a pinch of salt. Bring to a boil, cover, and simmer for 15–20 minutes until tender.
Meanwhile, toast dried apricots, cranberries, and raisins in a dry pan for 1–2 minutes until plump.
Once the rice is cooked, let it rest off heat for 10 minutes, then fluff with a fork.
Gently fold in toasted fruits, almonds, pistachios, parsley, and orange zest.
Adjust seasoning with salt and pepper and serve.
Notes
Grind saffron with a pinch of sugar before adding hot water for enhanced color and flavor.
Toasting dried fruit boosts their sweetness and texture.
For best results, add herbs and zest just before serving.
Rose water or orange blossom water adds a traditional Persian floral aroma.
Use a fork to fluff the rice—this keeps grains separate and fluffy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Persian / Iranian
