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This image has an empty alt attribute; its file name is img_8564-2-e1611524829864.jpgThis is a nice change of pace from regular rice.  Truth be told, The Goddess isn’t too enamored with rice.  Oh, it has its purpose.  Rice is good as a sponge to suck up sauces, but The Goddess will always, always take potatoes.  But, this rice…mmmmm!  This rice pilaf is delicious.   The is perfect for any dish that has Middle Eastern roots.  I love it with the Citrus-Roasted Persian Chicken Thighs.  The barberries tend to sparkle like rubies and add a nice, complex tang to the pilaf.  Traditionally pilafs tend to have some pasta included, but I wanted just rice for this version.

Heat a medium-sized, heavy bottomed sauce pan, over medium-high heat.  Add one tablespoon of the oil.  Lower the heat to medium; add the leeks and shallots and sauté until the leeks are limp.  Add the garlic, rice, orange zest and additional tablespoon of oil.  Stir until the rice is coated.  Add the saffron broth; stir until combined.  Bring to the boil until the liquid just reaches the top of the rice.  Pop the cover on, remove the pan from the heat and set the timer for 15 minutes.  Remove the lid, add the barberries and the mint, if using.  Fluff and recover.  Let stand for at least 5 minutes.  Fluff again and serve immediately.  Excellent with Middle Eastern dishes.  And that’s all She wrote!

Persian Saffron-Scented Rice Pilaf

  • Servings: 4-6
  • Difficulty: Easy
  • Print

  • 2 2/3 cups chicken or vegetable broth, heated
  • Large pinch of saffron (at least 10 threads)
  • 1-2 tablespoons olive oil
  • 1 cup thinly sliced leeks (fresh or frozen)
  • 1/4 cup finely minced fresh shallots
  • 2 teaspoons chopped fresh garlic
  • 1 1/2 cup raw rice (either basmati or converted)
  • Zest of 1/2 orange, finely julienned
  • 1/2 cup barberries (available in Middle Eastern markets)
  • 1/4 teaspoon dried mint, finely crushed (optional)

Place the saffron threads in the hot broth; set aside.

Heat a medium-sized, heavy bottomed sauce pan, over medium-high heat.  Add one tablespoon of the oil.  Lower the heat to medium; add the leeks and shallots and sauté until the leeks are limp.  Add the garlic, rice, orange zest and additional tablespoon of oil.  Stir until the rice is coated.  Add the saffron broth; stir until combined.  Bring to the boil until the liquid just reaches the top of the rice.  Pop the cover on, remove the pan from the heat and set the timer for 15 minutes.  Remove the lid, add the barberries and the mint, if using.  Fluff and recover.  Let stand for at least 5 minutes.  Fluff again and serve immediately.  Excellent with Middle Eastern dishes.

NOTE:  If you use basmati rice, wash it several times and drain well.  If using converted rice, do not rinse.  It isn’t necessary.  If barberries aren’t available, add and equal amount of dried currants.

Persian Saffron-Scented Rice Pilaf Recipe©Marcia Lahens 2021.  All rights reserved.