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Parsi Pulao (Saffron Rice Pilaf)
Parsi Pulao (Saffron Rice Pilaf)
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Delicious Indian saffron rice pilaf with fragrant spices, nuts, and citrus zest, also known as Parsi pulao.
Ingredients:
  • 1/2 teaspoon saffron threads
  • 2 tablespoons ghee or clarified butter (see Recipe Note)
  • 4 cardamom pods
  • 1 small (2-inch) cinnamon stick
  • 4 whole cloves
  • 10 black peppercorns
  • 2 1/2 cups long grain white rice
  • 2 teaspoons Kosher salt
  • Zest from one orange (about 1 1/2 teaspoons, packed)
  • 2 tablespoons pistachios
  • 2 tablespoons blanched slivered or sliced almonds
  • 2 tablespoons golden raisins
Instructions:
  • Infuse the saffron: Bring a large kettle with a little over a quart of water to a boil. Place the saffron in a small bowl, cover it with 2 tablespoons of the hot water, and let it sit.
  • Infuse flavor: Warm 2 tablespoons of ghee or clarified butter in a sturdy 2-quart saucepan over medium-high heat. Introduce cardamom pods, cinnamon stick, cloves, and peppercorns to the pan. Sizzle the spices for 2 minutes.
  • Sear the rice: Add the rice and sauté for 3 minutes, stirring occasionally to achieve a golden crust at the bottom of the pan.
  • Pour the hot water into the pan and carefully add the salt, saffron threads with their soaking liquid, and orange zest. Stir well, bring to a quick boil, then simmer on low heat for 20 minutes with the pan tightly covered.
  • Toast the pistachios and almonds: In a small frying pan over medium-high heat, toast the pistachios and slivered almonds until lightly browned, about 3-4 minutes. Transfer to a bowl.
  • After 20 minutes, uncover the rice and discard the cinnamon stick, cardamom pods, black peppercorns, and cloves floating on top. Sprinkle golden raisins over the rice, cover, and cook for an additional 5 minutes.
  • Add the toasted almonds and pistachios and enjoy!

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