Saffron Rice Pilaf

Active Time:

30 mins

Total Time:

1 hr 25 mins

Yield:

8 servings

Saffron not only gives this rice pilaf a jewel-toned hue, it permeates each grain with smoky, earthy, aromatic flavor. It’s the prominent flavor, here, followed by hits of fruity cherries that plump from the heat of the rice, fresh cilantro, and toasty, salty pistachios. Lots of fresh lime juice is a welcome finish that brightens every forkful.

This is a colorful rice pilaf that’s sure to steal some attention away from the main attraction, whether it’s grilled lamb chops or braised chicken.

Frequently asked questions

How can I make this recipe vegetarian or vegan?

This saffron rice pilaf calls for chicken broth but if you’re vegetarian, replace it with vegetable broth. Just be aware that many store-bought brands of vegetable broth tend to be dark in color, which might make the dish a bit less vibrantly hued.

To make this recipe vegan, you can replace the butter with an additional 2 tablespoons of olive oil.

Notes from the Food & Wine Test Kitchen

Getting the powdery saffron out of the mortar and pestle can be difficult. To make it easier, use a pastry brush to brush the powder out of the porous bowl.

Make ahead

You can prepare the saffron rice pilaf shortly before you need it and keep it warm by covering with a clean towel for up to 30 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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Ingredients

2 cups uncooked aged white basmati rice (such as Vigo)
3/4 teaspoon saffron threads
2 tablespoons fresh lime juice, plus lime wedges for serving
2 tablespoons water
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large shallot, finely chopped (about 1/2 cup)
1 1/2 teaspoons kosher salt, divided
2 medium garlic cloves, finely chopped (about 1 1/2 teaspoons)
2 1/4 cups chicken stock
3/4 cup unsweetened dried cherries
1/2 cup shelled salted roasted pistachios, chopped
1/3 cup finely chopped fresh cilantro, tender stems and leaves

Directions

Place rice in a medium bowl. Add cold water to cover rice; using your hands, swish and agitate rice in water for 10 to 15 seconds. Pour off water, and repeat washing process until water is mostly clear, 4 to 5 times. Pour off water. Add cold water to cover rice by at least 1 inch; let soak, uncovered, at room temperature 30 minutes. (Rice grains should become plump and opaque.) Drain rice in a fine wire-mesh strainer, and rinse under cold water for 10 to 15 seconds. Let rice drain completely, about 30 seconds. Set aside.
While rice soaks, grind saffron threads into a fine powder using a mortar and pestle. Stir together saffron powder, lime juice, and 2 tablespoons water in a small bowl until combined. Set aside.
Heat oil and butter in a 4-quart saucepan over medium until butter has melted. Add shallot and 1/2 teaspoon salt; cook, stirring occasionally, until shallot has softened, about 4 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Stir in drained rice; cook, stirring constantly, until grains are evenly coated in oil, about 1 minute.
Add stock, saffron mixture, and 1/2 teaspoon salt to rice mixture, and gently shake saucepan to ensure rice is evenly submerged. Bring to a simmer, uncovered, over medium-high. Cover with a tight-fitting lid, and reduce heat to low. Cook, covered, 12 minutes. Do not remove lid. Remove from heat; let steam, covered, 5 minutes. Uncover, and fluff rice using a fork. Fold in cherries, pistachios, cilantro, and remaining 1/2 teaspoon salt. Transfer to a bowl, and serve with lime wedges.