This sweet Persian saffron rice will sure be a winner to any side dish to your Buddha bowls, curries, falafels or as is for a satisfying main meal.
In a small bowl mix saffron strands with hot water and let saffron to infuse for 5 min
In a small pan, add pistachio, almonds and spices and gently toast till fragrant roughly 2 min
In a frying pan, add oil, and saute the onion & garlic till translucent
Then add cranberries, toasted spice and pistachio to the onion. Mixing for about 2 min then set aside
Place soaked rice into a large pot with 6 cups of water and bring to the boil. Let rice cook till al dent and remove from heat. roughly 5 min
Drain rice and put 1 tbs of olive oil in the pot and return drained rice back into oiled pot
Then add the onion mixture, saffron mixture and gently combine all the ingredients together
Season with a little salt and pepper, then put lid over pot and let rice continue to steam and fluff up.
Serve with a sprinkle of toasted slivered almond, pistachio, and chopped continental parsley
The longer you soak your rice, the better and softer your rice will be.
Due to the soft nature of the soaked rice, when draining, do not squeeze rice as they will break and crumble. Just drain and put them in pot with water for cooking.
In traditional Persian rice cooking, a tea towel is placed over the pot and then the lid on top to help with the steaming process but I found the rice cooked just fine without it.
If rice is still too hard, add a tablespoon of water to help soften it and simmer on low heat for another 5 min or until soften.
*Nutrition information is approximate and is meant as a guide only*