Parsi Pulao Recipe (Saffron Rice Pilaf)

Name: Parsi Pulao (Saffron Rice Pilaf)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
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

When my friend Kerissa Barron first told me about this Parsi Pulao, a buttery rice pilaf, I couldn't wait to try it. Then she told me it had saffron in it. Uh oh.

For some reason, saffron is a spice that sort of tastes like soap to me. Not a big fan. But, I'll try just about anything once, and in this case, thank goodness. I couldn't stop eating this saffron rice!

Saffron rice in small single serving bowl — Elise Bauer

Elegant and Simple

Browned in clarified butter, with cinnamon, cardamom, and cloves, cooked in a saffron infusion, and tossed with nuts and raisins, this rice is the bomb.

Kerissa came over the other day to make it with me. Here's what she says about it:

"Whether you are making it to accompany a homemade Indian feast or simply serving alongside a roast chicken from the supermarket, this rice, specked with nuts and raisins, imbued with the golden color of saffron, and fragranced with cardamom, cinnamon, clove and orange can truly hold its own."

How to Store Saffron

You'll only need a half teaspoon of saffron threads for this recipe, so you'll likely have some leftover. Luckily, saffron stores quite well!

Keep it in an airtight glass jar in a cupboard away from direct sunlight. It should keep just fine for at least a least a year. As long as the strands still smell fragrant when you open the jar, the saffron is good to use.

More Ways to Cook With Saffron

Parsi Pulao (Saffron Rice Pilaf)

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Servings 5 to 6 servings

To make clarified butter for this recipe, melt 4 tablespoons of sliced unsalted butter in a small saucepan on medium heat. Let the butter foam up, which releases its moisture. When the foaming subsides a bit, you may see solids in the melted butter beginning to brown, remove from heat and pour through a fine mesh sieve lined with cheesecloth or a paper towel (to strain out the solids) into a bowl.

Sometimes depending on how the rice was packed, it will need to be rinsed before cooking, especially rice that you buy in large bulk bags. If there is powdery stuff around the rice, you'll need to rinse it. If this is the case with your rice, rinse it until the rinsing water runs clear, and spread the rice out to dry on a large baking sheet. Make sure it is completely dry before frying.

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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

Soak the saffron in hot water:

Heat a large kettle of water (a little more than a quart) to boiling. Place saffron in a small bowl, cover with 2 tablespoons of the hot water, set aside.

Elise Bauer
Fry the spices:

Heat 2 tablespoons of ghee or clarified butter in a 2 quart, thick-bottomed saucepan on medium-high heat until hot. Add the cardamom pods, cinnamon stick, cloves, and peppercorns to the pan. Gently fry the spices for 2 minutes.

Elise Bauer
Brown the rice:

Add rice, and fry for 3 more minutes, stirring after a minute or two. Some of the rice should brown at the bottom of the pan.

Elise Bauer
Add the water and seasonings, cook:

Remove the pan from heat. Add four cups of the hot water you prepared in step one to the pan, taking care to add slowly as it may bubble up and splatter. Add two teaspoons of salt. Add the saffron threads and their soaking liquid. Add the orange zest.

Stir, bring quickly to a boil, reduce the heat to the lowest setting. Cover tightly and cook for 20 minutes.

Elise Bauer
Toast the pistachios and almonds:

While the rice is cooking, in a small frying pan, heat on medium high heat and add the pistachios and slivered almonds. Toast until lightly browned, about 3 or 4 minutes, remove from pan into a bowl.
Remove the spices, add raisins:

After 20 minutes, remove the lid from the rice, pick out the spices that have floated to the top of the rice - the cinnamon stick, any whole cardamom pods, black peppercorns or cloves.

Scatter golden raisins over the top of the rice. Replace the lid and cook for 5 more minutes.

Elise Bauer

Elise Bauer
Stir in the toasted almonds and pistachios:

Serve.

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Nutrition Facts (per serving)
276	Calories
7g	Fat
52g	Carbs
5g	Protein

Nutrition Facts
Servings: 5 to 6
Amount per serving
Calories	276
% Daily Value*
Total Fat 7g	9%
Saturated Fat 3g	15%
Cholesterol 11mg	4%
Sodium 435mg	19%
Total Carbohydrate 52g	19%
Dietary Fiber 7g	24%
Total Sugars 20g
Protein 5g
Vitamin C 123mg	613%
Calcium 124mg	10%
Iron 2mg	10%
Potassium 511mg	11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.