The Perfect Side: Saffron Rice with Crunchy Pistachio Herb Crumb
Golden, fragrant, and irresistibly delicious — this saffron rice with a Persian-inspired pistachio & parsley crumb is the side dish that might just steal the whole meal!
Ingredients
- 0.25 g saffron powder or equivalent saffron threads
- 1.5 litres homemade chicken stock divided
- 4/800 cups/g rice, thoroughly rinsed
- 3-4 tbsp olive oil
- 2 knobs of butter
- 1 finely diced white onion
- 2 cloves garlic minced
- Healthy pinch of salt
- Freshly cracked white pepper
- 0.5 - 1 tbsp cumin adjust to taste
- 1 - 1.5 tsp turmeric
For the Persian-Inspired Topping
- Roasted pistachios roughly chopped
- Fresh parsley finely chopped
Instructions
Bloom the Saffron
- Simmer 0.5 litre of chicken stock gently.
- Add 0.25 g saffron powder and stir. Let it steep off the heat.
Prepare the Rice Base
- In a large pan, heat 3-4 tbsp olive oil and melt 2 knobs of butter.
- Add the diced onion, sauté until translucent.
- Stir in minced garlic, a pinch of salt, and cracked white pepper.
- Add cumin and turmeric, frying briefly to release aromas.
Cook the Rice
- Add the rinsed rice to the pan, stirring to coat and slightly toast.
- Pour in 1 litre of chicken stock along with the saffron-infused stock.
- Bring to a gentle simmer, cover, and reduce to the lowest heat.
- Simmer for 18 minutes without uncovering.
Prepare the Topping
- Roughly chop roasted pistachios and fresh parsley.
- Mix them together for a crunchy, fresh garnish.
Final Touches
- After 18 minutes, fluff the rice gently to release excess steam.
- Sprinkle the pistachio-parsley mixture on top before serving.
Video
Notes
Serving Suggestion:
Serve alongside smoked Texas hot links or your choice of protein for a complete meal. Enjoy the balance of perfumed saffron with the crunch of pistachios!
Serve alongside smoked Texas hot links or your choice of protein for a complete meal. Enjoy the balance of perfumed saffron with the crunch of pistachios!