Saffron and Pistachio rice
Saffron and PistachioRice is a fragrant, golden side dish made with basmati rice, saffron threads,and crunchy pistachios. This easy recipe adds a touch of luxury and vibrantflavor to any meal.
Ingredients
1 cup = 250ml
- 1 cup basmati rice
- 2 cups vegetable or chicken broth
- ¼ tsp saffron threads
- ¼ cup pistachios chopped
- ½ tsp orange zest
- 1 tbsp olive oil
- ⅛ tsp Pepper powder
- Salt to taste add carefully, as broth already contains salt
- Fresh coriander or parsley leaves for garnish
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Drain well.1 cup basmati rice
- In a medium saucepan, heat the olive oil over medium heat.1 tbsp olive oil
- Add the drained rice and sauté for 2–3 minutes, stirring gently until the grains are lightly coated and aromatic.
- Add the saffron threads, salt, pepper and broth. Stir once to combine.¼ tsp saffron threads, 1/8 tsp Pepper powder, Salt to taste, 2 cups vegetable or chicken broth
- Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed.
- Halfway through cooking, open the lid briefly and gently mix the rice once so that the upper layer moves down and cooks evenly. Cover again immediately to retain steam.
- Turn off the heat and let the rice sit, covered, for 5 minutes to steam.
- Gently fluff the rice with a fork. Stir in the chopped pistachios and orange zest.¼ cup pistachios, ½ tsp orange zest
- Top with fresh coriander or parsley leaves before serving for a burst of colour and freshness.Fresh coriander or parsley leaves
- Serve warm as a fragrant side dish to grilled meats, seafood, or vegetable curries.