Name: Persian Saffron Rice with Apricot and Almonds Recipe
Prep time: 2 h 15 min
Cook time: 45 min
Total time: 3 h
Cuisine: Persian
Ingredients: 2 cups basmati rice; 2 tablespoons salt (for soaking); Additional 2 tablespoons salt (for boiling); 1/2 cup butter (divided: 6 tablespoons and 2 tablespoons); 2/3 cup blanched almonds; 3 oz dried apricots, coarsely chopped and quartered; 1/4 teaspoon saffron threads; 1 teaspoon advieh spice blend; 1/2 teaspoon kosher salt; 1/2 teaspoon white pepper; 3 tablespoons water (for cooking); 2 tablespoons hot water (for blooming saffron)

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Introduction

Persian Saffron Rice with Apricot is a fragrant and colorful dish that pairs fluffy basmati rice with the subtle sweetness of dried apricots and the warm aroma of saffron. Enhanced with buttery almonds and traditional advieh spice, it makes a perfect side or centerpiece for any meal.

A large mound of yellowish cooked long-grain rice mixed with small pieces of golden brown toasted nuts and slivers, scattered with bright red pomegranate seeds and tiny green herb bits on top, sits centered on a wide white plate. The rice looks fluffy with a slightly oily texture, the nuts add crunch with a glossy firmer look, and the pomegranate seeds give a fresh juicy pop of color. The plate rests on a folded soft gray cloth with a fringed edge on a white marbled surface, with green out-of-focus foliage in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups basmati rice
1/2 cup butter
2/3 cup blanched almonds
3 oz dried apricots, coarsely chopped and quartered
1/4 tsp saffron threads
1 tsp advieh spice blend
1/2 tsp kosher salt
1/2 tsp white pepper
Salt for soaking and boiling rice (about 4 tablespoons)
3 tablespoons water (for cooking)
2 tablespoons hot water (for blooming saffron)

Instructions

Step 1: Rinse the rice well under running cold water, then place it in a large bowl. Cover with lukewarm water and stir in 2 tablespoons of salt. Let soak for 1 to 2 hours. Drain and rinse again.
Step 2: Bring a medium pot of water to a boil, add 2 more tablespoons of salt, then add the rice. Boil gently for 3 to 4 minutes until the rice is almost cooked. Drain, rinse, and set aside to drain completely.
Step 3: In the same pot, melt 6 tablespoons of butter over medium heat. Sauté the almonds until they turn slightly golden, about 4 minutes (2 minutes if using Marcona almonds). Add the chopped apricots and cook for 3 more minutes. Stir in the advieh spice blend, half a teaspoon of white pepper, half a teaspoon of salt, and half of the drained rice.
Step 4: Gently flatten the rice in the pot, tapping down with your fingers or a spatula. Spoon the remaining rice on top and spread evenly.
Step 5: Crush the saffron threads in a small bowl and stir in 2 tablespoons of hot water. Allow the saffron to bloom, then set aside.
Step 6: Melt the remaining 2 tablespoons of butter and pour evenly over the rice. Add 3 tablespoons of water. Cover the pot with a tight lid and cook over the lowest heat possible for 35 minutes. After cooking, turn off the heat, drizzle the saffron and its water over the rice, cover with a tea towel, replace the lid, and let rest for 10 minutes.
Step 7: Serve hot by scooping both layers of rice together or tossing gently to mix the flavors before serving.

Tips & Variations

For a nuttier flavor, you can toast the almonds before using. Replace blanched almonds with Marcona almonds for a buttery texture and quicker cooking time.
If you don’t have advieh spice blend, a mix of ground cinnamon, cardamom, cumin, and coriander works well as a substitute.
Use golden raisins or dried cherries instead of apricots for a different fruity note.

Storage

Store leftover rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat with a splash of water to restore moisture. Avoid microwaving directly without covering to keep the rice fluffy.

How to Serve

A generous pile of cooked basmati rice with a mix of golden fried onions and small chunks of caramelized brown nuts scattered throughout, topped with bright red pomegranate seeds and tiny green herb sprinkles, all served on a white plate placed on a white marbled textured surface, with a fork resting on the upper edge of the plate holding a small portion of the rice, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular long-grain rice instead of basmati?

Basmati rice is preferred for its fragrance and texture, but you can substitute with other long-grain rice. Cooking times and soaking may vary slightly.

What is advieh spice blend?

Advieh is a traditional Persian spice mix typically containing cinnamon, cardamom, cumin, and sometimes dried rose petals or turmeric. It adds warm, complex flavors to dishes.