Persian Saffron Rice with Apricot and Almonds Recipe
Persian Saffron Rice with Apricot is a fragrant and visually stunning dish that combines fluffy basmati rice infused with aromatic saffron, sweet dried apricots, and crunchy blanched almonds. Enhanced by traditional Persian advieh spices and a rich butter base, this recipe offers a perfect balance of sweet and savory flavors. Slow-cooked to perfection, it makes a vibrant and elegant side dish suitable for special occasions or a unique everyday meal.
- Prep Time: 2 hours 15 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Persian
- Diet: Halal
Ingredients
Scale
Rice and Soaking
- 2 cups basmati rice
- 2 tablespoons salt (for soaking)
- Additional 2 tablespoons salt (for boiling)
Butter and Nuts
- 1/2 cup butter (divided: 6 tablespoons and 2 tablespoons)
- 2/3 cup blanched almonds
Fruit and Spices
- 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)
Instructions
- Soak the Rice: Rinse the basmati rice thoroughly under cold running water to remove excess starch. Place the rice in a large bowl and cover with lukewarm water. Stir in 2 tablespoons of salt, then let the rice soak for 1 to 2 hours to hydrate and improve texture. After soaking, drain and rinse the rice once again.
- Parboil the Rice: Bring a medium pot of water to a boil and add 2 more tablespoons of salt. Add the soaked rice and boil gently for 3 to 4 minutes until the grains are nearly cooked but still firm in the center. Drain the rice and rinse with cold water to stop cooking, then set aside to drain thoroughly.
- Sauté Almonds and Apricots: In the same pot, melt 6 tablespoons of butter over medium heat. Add the blanched almonds and sauté until they turn slightly golden, about 4 minutes (2 minutes if using Marcona almonds). Add the chopped dried apricots, cooking for an additional 3 minutes until softened. Stir in 1 teaspoon advieh blend, 1/2 teaspoon white pepper, and 1/2 teaspoon kosher salt along with half of the drained rice, mixing gently.
- Layer the Rice: Using fingers or a spatula, gently press and flatten the rice mixture evenly in the pot. Spoon the remaining half of the rice over this layer, carefully spreading it without mixing.
- Bloom the Saffron: Crush saffron threads in a small bowl and add 2 tablespoons of hot water to extract their color and aroma. Let the saffron mixture bloom while preparing the final cooking step.
- Steam the Rice: Melt the remaining 2 tablespoons of butter and pour it gently over the top rice layer. Add 3 tablespoons of water, cover the pot with a tight-fitting lid, and cook on the lowest possible heat for 35 minutes. Using a heat diffuser is recommended to prevent burning and to cook evenly. Turn off the heat, drizzle the saffron water evenly over the rice, cover the pot with a clean tea towel, replace the lid, and let it rest for 10 minutes to allow the flavors to meld.
- Serve: Serve the rice hot, scooping from both layers together to combine the textures and flavors, or toss gently if preferred. The dish is perfect as a fragrant side or a centerpiece accompaniment to Persian-inspired meals.
Notes
- Note 1: Blanched almonds can be substituted with Marcona almonds for a richer flavor; reduce sauté time to 2 minutes in that case to avoid burning.
- Note 2: Parboiling the rice helps achieve the ideal fluffy texture without overcooking, ensuring the grains stay separate after steaming.
- Advieh is a traditional Persian spice blend typically made with cinnamon, cardamom, cumin, and other warm spices.
- Using a heat diffuser or a tagine-style setup helps to gently steam the rice and prevents sticking or burning on the bottom.
Keywords: Persian rice, saffron rice, apricot rice, advieh, basmati rice, Persian side dish, saffron, nuts, dried fruit
