Saffron Rice with Pomegranate:

Name: Saffron Rice with Pomegranate:
Total time: 2400 s
Yield: 6 servings
Cuisine: British
Ingredients: 2 cups white basmati rice; 3 & 1/2 cups chicken stock or vegetable stock for vegan; 2 Tbsp ghee or extra virgin olive oil for vegan; 1/2 tsp saffron threads roughly 2 pinches (soaked 10 mins in 2 or 3 Tbsp of boiled water); 1/2 tsp salt OR to taste; 1/4 tsp turmeric powder; 1 ”inches cinnamon stick; 4-5 cloves; 1 bayleaf; 1 star anise; 5-6 black pepper corn; 2 tsp ginger & garlic paste; 1/3 cup fresh parsley chopped (optional); Some nuts and raisin (optional); 1/3 cup pomegranate arils (optional)

Lubna’s Kitchen @lubnaskitchen

United Kingdom

This easy saffron rice recipe can be served plain or dressed it up with herbs, nuts and pomegranate seeds.

#GlobalApron #Week_20 #BasmatiRice #lunch #dinner #vegan #vegetarian

This easy saffron rice recipe can be served plain or dressed it up with herbs, nuts and pomegranate seeds.

#GlobalApron #Week_20 #BasmatiRice #lunch #dinner #vegan #vegetarian

Lubna’s Kitchen @lubnaskitchen

United Kingdom

This easy saffron rice recipe can be served plain or dressed it up with herbs, nuts and pomegranate seeds.

#GlobalApron #Week_20 #BasmatiRice #lunch #dinner #vegan #vegetarian

This easy saffron rice recipe can be served plain or dressed it up with herbs, nuts and pomegranate seeds.

#GlobalApron #Week_20 #BasmatiRice #lunch #dinner #vegan #vegetarian

Saved

Ingredients

35-40 minutes

6 servings

2 cupswhite basmati rice
3& 1/2 cups chicken stock or vegetable stock for vegan
2 Tbspghee or extra virgin olive oil for vegan
1/2 tspsaffron threads roughly 2 pinches (soaked 10 mins in 2 or 3 Tbsp of boiled water)
1/2 tspsalt OR to taste
1/4 tspturmeric powder
1”inches cinnamon stick
4-5cloves
1bayleaf
1star anise
5-6black pepper corn
2 tspginger & garlic paste
1/3 cupfresh parsley chopped (optional)
Some nuts and raisin (optional)
1/3 cuppomegranate arils (optional)

Saved

Steps

35-40 minutes

1

Soak the rice in water for 30 minutes. Drain and rinse until the water runs clear. Set aside.
On a medium to low flame, heat oil / butter in a pot. Add ginger garlic and saute for few seconds without burning or browning the garlic.
2

Add all the whole spices.  Pour the stock or water along with saffron & add salt, turmeric powder Add drained rice and regulate the flame to high.
Taste test the water and add more salt as required. Bring the water to a rolling boil.
Avoid stirring often as the rice grains will break.
3

Simmer and cover the pot. Cook on a low heat until the rice is fully cooked. When done fluff up the rice with a fork and garnish with parsley leaves, nuts and pomegranate arils (optional). Serve with a curry, dal or a raita.