Saffron-Pea Basmati Rice Salad

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  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Inactive: 5 min
  • Cook: 25 min
  • Yield: 6 to 8 servings
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2 tablespoons canola oil

1 medium yellow onion, halved and thinly sliced

1 clove garlic, finely chopped

1 tablespoon finely grated fresh ginger

6 cardamom pods

1 cinnamon stick

2 cloves

3 1/2 cups water or vegetable stock

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Pinch saffron

2 cups basmati rice, rinsed and drained well

3/4 cup frozen peas

1/2 bunch cilantro, leaves coarsely chopped

4 scallions, coarsely chopped


  1. Heat the oil in a medium saucepan over medium heat. Add the onions and cook until they are lightly golden brown, stirring occasionally. Add the garlic and ginger and cook for 1 minute. Increase the heat to high, add the cardamom pods, cinnamon stick, cloves, water, salt, black pepper and saffron and bring to a boil. Stir in the rice, cover, reduce the heat and simmer until the rice is tender. Stir in the peas, cover, and let the pan sit off the heat for 5 minutes. Fluff with a fork and stir in the cilantro and scallions. Discard the cardamom pods, cinnamon stick and the cloves. Transfer the rice to a serving bowl and serve.
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