Saffron Rice with Golden Raisins & Pine Nuts

Saffron Rice with golden raisins and pine nuts is a delicious Middle Eastern inspired side dish that pairs perfectly with just about any main dish. Make it in big batches to enjoy with meals throughout the week! 

​If you’ve ever eaten at a Middle Eastern restaurant, chances are you’ve enjoyed the glory that is saffron rice. Also known as yellow rice, this simple side dish is often paired with just about any main dish.

One of my favorite recipes for serving with everything from Crispy Mediterranean Air Fryer Chicken Thighs to Indian Eggplant Curry and Moroccan Chicken Stew, this versatile dish is sure to please.

I’m going to give it to you straight. This rice is a tad pricy to prepare. Saffron, which is what is responsible for the bright yellow color and complex flavor of the rice, is the world’s most expensive spice. 

The great news is, one jar can last a lifetime because saffron lasts for years and you also only need a small amount at a time for a big impact.

So the next time you’re looking for an easy recipe that is also packed with unique flavor, you’ll know where to turn!

The Inspiration For This Recipe:

On November 6, 2012, Faith Gorsky from An Edible Mosaic released her first cookbook,  An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair. 

After getting married, Faith spent six months in the Middle East, where she learned a great deal about Middle Eastern cuisine.

Faith’s mother-in-law, Sahar has shared her experience with Middle Eastern cuisine with Faith and in turn, Faith has put her own spin on the dishes to make them very approachable by those who do not have experience with Middle Eastern cooking. 

Her book is comprised of more than 100 Middle Eastern recipes (most of which are from the Levant) all of which Faith has diligently streamlined for a modern and approachable take on delicious traditional Middle Eastern dishes.

This Saffron Rice with Golden Raisins and Pine Nuts is big on flavor and aroma and was so simple to make with Faith’s detailed instructions. She suggests serving the rice with any type of curry dish, and I did just that!

I made Crock Pot Lamb Curry to go along with the rice, and was astounded by how well the two dishes fit.  I typically don’t think of rice as a stand-alone dish, but Faith’s recipe has so many wonderful elements to it that it really has a voice of its own. 

For those who do not have experience preparing Middle Eastern food, this Saffron Rice recipe is the perfect introduction.  And those who do have experience with this type of cuisine will love and appreciate its versatility.

Ingredients for Saffron Rice:

White Basmati Rice: The star of the show, we need long grain rice such as basmati rice. Jasmine rice works too here.

Brown rice will change the texture of the dish but if you prefer cooking with whole grains, feel free to use brown rice. Just know that it will take longer to cook than white rice.

Saffron Threads: While saffron threads are one of those rare ingredients you don’t often see, they create a powerful, aromatic flavor. And it doesn’t take very much at all! A pinch of saffron threads goes a long way and is all we need for this entire recipe.

Pick up good quality saffron for the best results. The jar will last you a long time, because you’ll only need a small amount for any recipe you come across calling for saffron. This is great news given the price tag.

As an alternative to saffron, you can use ground turmeric, which result in a similar yellow orange color but a different flavor.

Olive Oil: Used to brown the pine nuts and the rice, we need some form of cooking oil. Olive oil or avocado oil works great here.

Pine Nuts: Adding unique nutty flavor and a little crunch, pine nuts bring so much pizzaz to this delicious rice recipe. 

Golden Raisins: Little bursts of sweet flavor punctuate the rice, keeping the side dish so entertaining and fun. You can also use regular raisins or sultanas.

Sea Salt: Season the rice to your personal taste with sea salt. If you enjoy cooking with fish sauce, you can use 1 to 2 teaspoons instead of salt.

Water or Chicken Stock: We need some form of liquid to cook the rice. You can use either hot water, chicken broth, vegetable stock, or vegetable broth.

How to Make Saffron Rice:

Soak the rice in tepid water for 10 minutes then drain. While the rice is soaking, put half a kettle of water on to boil. As an alternative, you can heat chicken stock in a saucepan and use it instead of water.

Add the oil to a thick-bottomed saucepan over medium-high heat. Add the pine nuts and cook until golden brown, about 1 to 2 minutes, stirring constantly. Transfer the pine nuts to a small bowl and set aside.

Add the onion to the saucepan you cooked the pine nuts in, and cook until softened and just starting to brown, about 5 to 7 minutes, stirring occasionally. Add the rice and cook 2 minutes, stirring frequently. Stir in the sultanas, boiling water, salt, and saffron (or turmeric), turn the heat up to high, and bring it to a rolling boil.

Give the rice a stir, then cover the saucepan with a lid. Turn the heat down to very low and cook until tender, about 10 minutes. Do not open the lid during this time. Turn the heat off and let the rice sit (covered) for 15 minutes. The residual heat will continue cooking the rice. Fluff rice with a fork.

Transfer the rice to a serving dish and sprinkle the toasted pine nuts on top. Serve with your choice of main entree, and enjoy!

Store leftover rice in an airtight container in the refrigerator for up to 5 days.

If you’re looking for more amazing rice dishes, also try my Cilantro Lime Rice and my Mexican Rice. 

Drop a comment below letting me know what you eat with your saffron rice!

Saffron Rice Recipe

5 from 1 vote

Recipe courtesy of An Edible Mosaic:  Middle Eastern Fare with Extraordinary Flair by Faith Gorsky (Tuttle Publishing; Nov. 2012); reprinted with permission.

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Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Resting Time 15 minutes minutes

Total Time 35 minutes minutes

Servings: 4 to 6 Servings

Equipment

• large pot such as a Dutch oven

Ingredients

• 1½ cups (325 g) basmati rice, rinsed
• 2 Tbsp olive oil
• 3 Tbsp pine nuts
• 1 small yellow onion finely diced
• 4 Tbsp sultanas or golden raisins
• 1¾ cups (425 ml) boiling water or broth
• ¾ tsp salt
• ½ tsp saffron threads or ½ teaspoon turmeric

Instructions

• Soak the rice in tepid water for 10 minutes; drain. While the rice is soaking, put half a kettle of water on to boil.
• Add the oil to a thick-bottomed pot (such as a Dutch oven) over medium heat. Add the pine nuts and cook until golden brown, about 1 to 2 minutes, stirring constantly. Transfer the pine nuts to a small bowl and set aside.
• Add the onion to the saucepan you cooked the pine nuts in, and cook until softened and just starting to brown, about 5 to 7 minutes, stirring occasionally. Add the rice and cook 2 minutes, stirring frequently. Stir in the sultanas, boiling water, salt, and saffron (or turmeric), turn the heat up to high, and bring it to a rolling boil.
• Give the rice a stir, then cover the saucepan, turn the heat down to very low, and cook until tender, about 10 minutes (do not open the lid during this time). Turn the heat off and let the rice sit (covered) 15 minutes, then fluff with a fork.
• Transfer to a serving dish and sprinkle the toasted pine nuts on top; serve.

Notes

OPTIONAL: Add two cardamom pods, two whole cloves, and one 2-inch (5 cm) piece of cinnamon stick at the same time that you add the rice.

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Nutrition

Serving: 1Serving (of 6) · Calories: 254kcal · Carbohydrates: 41g · Protein: 4g · Fat: 9g · Saturated Fat: 1g · Monounsaturated Fat: 3g · Sodium: 296mg · Sugar: 1g

Author: Julia Mueller

Course: Side Dish

Cuisine: Mediterranean

Keyword: aromatic rice, saffron rice

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