Jeweled Saffron Rice recipe is elegant and impressive with brightly colored herbs, pistachios, and pomegranate arils. Easy to make, this Persian inspired pilaf recipe is perfect for your next gathering.
2 cups white basmati rice
3 1/2 cups chicken stock sub vegetable stock for vegan
1/4-1/2 tsp saffron threads roughly 2 pinches
1 tbsp ghee or EVOO for vegan
1 small white onion, finely diced
1/2 tsp salt
1/3 cup parsley, chopped
1/2 cup shelled pistachios, roughly chopped
1/2 cup pomegranate arils
Soak the rice in water for 30 minutes. Drain and rinse until the water runs clear. Set aside.
In a medium saucepan, heat the stock on medium-low heat until warm. Add 2 pinches of saffron to the pan and allow to soak for 10 minutes.
In a large pan with a well fitting lid, melt ghee over medium heat. Add onion and saute until softened, about 5 minutes. Add rice stirring constantly until rice is slightly toasted, about 3 minutes.
Add stock with saffron and salt to rice mixture. Bring to a boil. Cover and reduce heat to low. Cook rice for 15 minutes then shut off heat and allow the rice to sit for 5 minutes undisturbed.
Taste the rice for salt, adjust as needed. Stir in parsley, pistachios, and pomegranate arils.