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Jeweled Saffron Rice

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


  1. Soak the rice in water for 30 minutes. Drain and rinse until the water runs clear. Set aside. 

  2. 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.  

  3. 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. 

  4. 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.

  5. Taste the rice for salt, adjust as needed. Stir in parsley, pistachios, and pomegranate arils.

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