Saffron Rice with Almonds
Fragrant basmati rice infused with saffron and finished with toasted almonds. A simple, elegant side dish ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 220
- Protein
- 5g
Ingredients
- 1 cup basmati rice
- 2 cups water
- ¼ teaspoon saffron threads
- ¼ cup slivered almonds
- 1 tablespoon olive oil
- ½ teaspoon salt
Instructions
- 1
In a small bowl, soak the 1/4 tsp saffron threads in 2 tbsp hot water for 5 minutes until the water turns deep yellow.
- 2
In a medium saucepan, heat the 1 tbsp olive oil over medium heat. Add the 1 cup basmati rice and stir for 2 minutes until the grains are coated and slightly translucent.
- 3
Add the 2 cups water, the soaked saffron with its liquid, and the 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the rice is tender.
- 4
While the rice cooks, toast the 1/4 cup slivered almonds in a dry skillet over medium heat for 3-4 minutes, shaking often, until golden and fragrant.
- 5
Fluff the rice with a fork, then gently fold in the toasted almonds. Serve warm.
Tools you’ll need
- small bowl
- medium saucepan with lid
- dry skillet
- fork
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