Recipe courtesy of Ayesha Nurdjaja
Recipe courtesy of Ayesha Nurdjaja
Watch how to make this recipe.
Saffron Rice
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- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 227
- Total Fat
- 9 g
- Saturated Fat
- 3 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 4 g
- Cholesterol
- 10 mg
- Sodium
- 151 mg
Saffron is the crown jewel of spices, and here it transforms humble rice into a golden pot of pure flavor. Fluffy grains take on a bold hue and a rich floral aroma, accented by chewy dried apricots that steam to plump perfection right on top. Make this when you want to show off or just treat yourself to something special.
- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 227
- Total Fat
- 9 g
- Saturated Fat
- 3 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 4 g
- Cholesterol
- 10 mg
- Sodium
- 151 mg
Ingredients
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Directions
- Heat the butter and olive oil in a medium saucepan over medium heat. Add the rice, salt, saffron and orange peel and cook until the rice is lightly toasted, 2 to 3 minutes. Add 1 1/2 cups water and bring to a boil. Cook until the water level reaches the top of the rice, 6 to 8 minutes, then add the apricots, cover and cook until tender, 15 to 20 minutes. Fluff the rice with a fork. Top with the crushed pistachios.
