Saffron Rice With Nuts Raisins

A classic Saffron Rice Pilaf with Nuts & Raisins recipe that’s foolproof! It’s also easy to double, making it perfect for serving guests with confidence. It is tested to perfection! This simple, one-pot side dish is a go-to recipe for special occasions or when you want to add a touch of elegance to a meal. It’s especially good on busy days when you want something delicious with minimal effort. This dish is enjoyed by everyone in my family, making it an excellent side dish for family meals. It requires just a few key ingredients—basmati rice, nuts, raisins, and aromatic spices—most of which you likely already have in your pantry. This savory Saffron rice is much different than the sweet version called Zarda or Meethe Chawal. It pairs well as a side with kebabs and curries.

Watch How to Make Saffron Rice with Nuts & Raisins

Saffron Rice with Nuts & Raisins

Saffron Rice Pilaf with Nuts & Raisins is a popular dish in South Asian cuisine, celebrated for its rich flavors and beautiful presentation. It is also a popular Mediterranean and Middle Eastern side dish. This dish is made by cooking basmati rice with a mix of toasted nuts, sweet raisins, and aromatic spices, resulting in a delicious and visually pleasing one-pot meal. Unlike biryani, another famous rice dish, this saffron rice pilaf is typically less complex in preparation and lighter in flavor, with a touch of sweetness. While biryani involves layering partially cooked rice with marinated meat or vegetables and then cooking them together, rice pilaf is made by cooking all the ingredients in one pot from start to finish. The secret to great Saffron Rice lies in using high-quality basmati rice, properly toasting the nuts and raisins to enhance their flavors, and adding just the right amount of spices and saffron to infuse the dish with its signature aroma and taste.

Why You’ll Love This Rice Pilaf?

It is a ONE-POT meal. Preparing takes less than 30 minutes, making it perfect for busy days or last-minute guests. The blend of whole spices, nuts, and saffron creates flavors that will leave you craving more. It can be served as a side dish with any meal. This dish can be made vegan by simply replacing ghee with coconut oil.

So next time you’re looking for a tasty and easy side dish, try this SAFFRON RICE! You won’t regret it!

Ingredients

Rice: This is the main part of the dish! I used long-gram basmati rice, but any long-grain rice would work. Alternatively, you can use sella basmati rice. Saffron: A pinch of saffron adds a vibrant color and distinctive flavor. Use warm water to infuse saffron threads. Ghee or Oil: Ghee is an essential ingredient in pulao. You can substitute it with dairy-free butter or coconut oil to keep it dairy-free. Olive oil also works great in this recipe if you are making it for a Middle Eastern meal. Nuts & Raisins: Add lots of nuts and raisins to this recipe. I have used cashews, almonds, and pistachios here. Adds crunch, richness, flavor, and nuttiness to the pulao. With the addition of some sweet raisins or currants, the dish is lightened and makes a fantastic accompaniment at any time of the year. Whole Spices: The mix of whole spices (bay leaf, cinnamon, green cardamom, cloves) used in this recipe is essential to its aroma. I’ve listed the ones I like to use, but feel free to experiment and add or subtract some to suit your palate. Onion: I’ve used yellow onion here, but red onion works just as well. Garlic: Use freshly minced garlic. If you prefer, you can use store-bought garlic paste.

How to Make Saffron Rice?

Start by finely chopping the almonds. Keep the pistachios, cashews, and raisins whole, as they will all be roasted together. Soak rice and saffron:

Rinse basmati rice in a bowl until the water runs mostly clear. Soak the rice in water for 20 minutes, then drain. Warm water in the microwave or on the stovetop, then soak saffron in it.

Stovetop recipe:

Heat ghee in a nonstick pan or Dutch oven over medium-high heat. Add cashews, slivered almonds, and pistachios. Sauté for about a minute until golden. Add the raisins to the pan, and sauté until they puff up. Remove the nuts and raisins together and set aside.

In the remaining ghee, add bay leaf, cardamom, cloves, and cinnamon. Sauté for 30 seconds to release their aroma. Add diced onions and garlic, and sauté for about 3 minutes until lightly golden.

Add the rinsed rice along with salt and pepper and toast gently for 2 minutes, stirring constantly. Add 1 3/4 cups of water and saffron water. Stir and bring to a boil.

Reduce heat to low, cover, and cook for 13-16 minutes or until all the water is absorbed. Let it rest for another 5 minutes without stirring.

Fluff the rice, mix in the toasted nuts and raisins, and serve warm.

Instant Pot Saffron Rice

Set the Instant Pot to sauté mode and heat ghee or coconut oil. Add cashews, slivered almonds, and pistachios. Sauté for about a minute until golden. Add the raisins to the pot, and sauté until they puff up. Remove the nuts and raisins together and set aside.

In the remaining ghee, add bay leaf, cardamom, cloves, and cinnamon. Sauté for 30 seconds to release their aroma.

Add diced onions, garlic, and sauté for about 3 minutes until lightly golden.

Add the rinsed rice, salt, and pepper, and toast gently for 2 minutes, stirring constantly.

Add saffron water and 1 1/4 cups of water. Press cancel and close the lid with the vent in the sealing position.

Set the Instant Pot to pressure cook for 4 minutes at high pressure. Let the pressure release naturally for 5 minutes, then release any remaining pressure manually. (If using sella basmati rice, pressure cook for 6 minutes) Open the lid, fluff the rice with a fork, and add in the toasted nuts and raisins. Serve warm.

Stovetop pressure cooker recipe:

Follow the same steps as the Instant Pot recipe to add the rice and water. Use 1 1/4 cups of water. Close the lid and pressure cook for 1-2 whistles. Allow the pressure to release naturally. Open the lid, fluff the rice, and add in the toasted nuts and raisins. Serve warm.

Storage suggestions

To store leftover Rice Pilaf with Nuts & Raisins, let it cool completely before transferring it to an airtight container. Keep it refrigerated for up to 3-4 days, ensuring the container is tightly sealed to keep the pilaf fresh and prevent it from drying out. When reheating, sprinkle a little water over the Rice Pilaf with Nuts & Raisins to add moisture, then gently heat it in the microwave or on the stovetop until warmed through. Avoid overheating to prevent the rice from becoming mushy, and enjoy the delicious flavors of pilaf as if freshly made.

Serving suggestions

When serving rice pilaf with nuts and raisins, consider pairing it with refreshing accompaniments like cucumber raita, mint chutney, a simple salad, or a tangy pickle to complement its rich flavors. For a complete meal, serve alongside grilled or roasted meats, such as tandoori chicken or seekh kebabs, for a satisfying protein boost. Alternatively, enjoy this pilaf as a standalone dish topped with crispy fried onions, fresh cilantro, and a squeeze of lemon juice for added brightness. For a vegetarian option, pair Rice Pilaf with Nuts & Raisins with creamy lentil curry (dal) or mixed vegetable curry (sabzi) for a hearty and nutritious feast.

This pilaf is ideal for special occasions and festive meals.

Variations

Veggies: Add vegetables like peas, carrots, or bell peppers for a nutritious twist. Use coconut milk: For a creamy texture, use 1/2 cup of coconut milk instead of 1/2 cup of water from the specified measurement. Spicy pulao: They say that spicy food increases one’s appetite, and indeed, this Rice Pilaf with Nuts & Raisins dish can be elevated by adding an extra kick of heat. Add red chili powder and coriander powder, and you can increase the quantity of black pepper to do the trick. Saffron alternative: Psst… saffron is the preferred choice, but if you can’t find it, a minute pinch of yellow food coloring or turmeric can be a substitute, just in this turmeric rice recipe. And I do mean the smallest pinch imaginable! It won’t match saffron’s distinctive taste, but it will give your pilaf a touch of color.