Saffron Rice with Dried Fruits + Nuts

Live a life of rice luxury. A pinch of saffron, apricots, and nuts just makes you feel like a queen, or king. The best part? It's super flavorful but also vegan and gf for your guests that need a little extra ❤️

  • 1 1/2 cups jasmine rice
  • 2 1/4 cups water
  • 1 pinch saffron
  • 2 teaspoons salt
  • 1 fresh (preferably) bay leaf
  • 1 tablespoon canola oil
  • 1/4 cup chiffonaded flat leaf parsley
  • 1/4 cup dried apricots, medium diced
  • 1/4 cup golden raisins
  • 1/4 cup sliced almonds, lightly toasted
  • 1/4 cup unsalted cashew pieces, lightly toasted (if raw)
  • 3 green onions, sliced 1/8" thick
  • 1 tablespoon unsalted butter
  • 1/2 tablespoon high quality olive oil
  1. Heat water, saffron, salt, and bay leaf over high heat until the water comes to a boil.  
  2. Stir in rice, raisins, and apricots.  Stir constantly, so nothing sticks to the bottom of the pan, until the water comes back up to a simmer.  Put lid on the pan and turn heat to low.  Allow to cook for 15 mins, then remove from heat and let sit for 5 mins.
  3. Transfer rice to a large mixing bowl.  Remove bay leaf.  Fluff with fork or rice paddle and add butter and olive oil.
  4. Toss in cashews and almonds followed by green onions and parsley.  Salt to taste if needed.  Serve immediatly.

*Rice can hold in a warm place for a couple of hours.  Do not add nuts or herbs until ready to serve.

sarah adams