Persian Saffron Rice with Apricot

saffron

🥗Healthier: turmeric

💰Cheaper: cumin

Turmeric provides color and flavor at a lower cost.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

almonds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds maintain crunch and flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu offers a protein source for vegetarians.

Rinse the rice well under running cold water, then put the rice in a large bowl, cover it with lukewarm water and stir in 2 tablespoons of salt. Allow to soak for 1 to 2 hours. Drain and rinse again.

Bring medium pot of water to a boil, add 2 more tablespoons of salt, then add the rice and boil gently for 3 to 4 minutes, until almost cooked. Drain, rinse and set aside to drain completely.

In the same pan, melt 6 tablespoons of the butter and sauté the almonds until slightly golden, about 4 minutes. Add the chopped dried apricots, cook for 3 more minutes, then stir in half a teaspoon of white pepper, half teaspoon salt and half of the rice.

Gently flatten down the rice, tapping to flatten using your fingers or spatula, then spoon the remaining rice on top.

Melt remaining 2 tablespoons of butter and pour over the top, along with 3 tablespoons of water. Cover the pan with a tight lid and cook on the lowest possible heat for 35 minutes.

In a small bowl add the saffron threads with 2 tablespoons of hot water and allow to bloom.

Turn off the heat, spoon the saffron and its water over the rice, cover with a tea towel, put the lid back on and set aside for 10 minutes.

Serve hot, using a large spoon, scooping the two layers of rice together or toss and mix before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens