Authentic Saffron Rice Recipe – Cashew & Pomegranate Pilaf

Last Updated on 4 months by Neha Deshmukh

Authentic Saffron Rice Recipe – Cashew & Pomegranate Pilaf

Introduction

There’s just something magical about a perfectly made pilaf, isn’t there? The aroma, the delicate flavors, the beautiful colors… it’s a dish that instantly feels special. This Saffron Rice, studded with crunchy cashews, sweet raisins, and bursts of pomegranate, is a family favorite of mine. I first made this for a Diwali gathering, and it was gone in minutes! It’s a little bit of effort, but trust me, the result is so worth it. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any rice dish. It’s a celebration of flavors and textures. You’ll love it because:

• It’s visually stunning – the saffron gives it a gorgeous golden hue.
• The combination of sweet, savory, and nutty is irresistible.
• It’s surprisingly easy to make, even if you’re new to Indian cooking.
• It’s perfect for special occasions or a comforting weeknight meal.

Ingredients

Here’s what you’ll need to create this aromatic pilaf:

• 1 cup Basmati rice
• 10 cashew nuts
• 15 almonds
• 15 raisins
• 1 onion
• Few strands saffron
• ?? cup Milk
• ?? cup Pomegranate seeds
• Salt, to taste
• 2 teaspoon Ghee
• 1 tablespoon oil
• ?? teaspoon Sugar
• 1 inch Cinnamon
• 1 Cardamom
• 1 Clove
• 1 Bay leaf

Ingredient Notes

Let’s talk ingredients! A few tips to ensure your pilaf is the best it can be:

• Basmati Rice: Choosing the Right Grain Basmati is key here. Look for aged basmati – it’s longer, fluffier, and has a more pronounced aroma. I prefer the extra-long grain variety. About 185g of rice is equivalent to 1 cup.
• Saffron: The Spice of Royalty – Quality & Usage Saffron is expensive, but a little goes a long way! Make sure you’re buying good quality saffron – the color should be a deep crimson. Soaking it in warm milk helps release its flavor and color beautifully. About 0.5g of saffron strands is a good amount.
• Ghee: Traditional Flavor & Health Benefits Ghee adds a richness and depth of flavor that butter just can’t match. It’s also considered very healthy in Ayurveda. If you don’t have ghee, you can use butter, but the flavor will be slightly different. About 15ml of ghee is equivalent to 1 tablespoon.

Regional Variations in Pilaf Spices

Pilafs are incredibly versatile! While this recipe is a classic, you’ll find variations across India. Some regions add a pinch of nutmeg, while others use rose water for a floral aroma. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the basmati rice under cold water until the water runs clear. Then, soak it in warm water for about 10 minutes. While the rice is soaking, gently warm about 60ml of milk and add the saffron strands to infuse.
2. Heat the ghee in a pan over medium heat. Add the cashew nuts and almonds and fry until they turn golden brown. Toss in the raisins and fry until they plump up and become fluffy. Remove from the pan and set aside.
3. In the same pan, add the oil. Thinly slice the onion and caramelize it with a pinch of sugar over low heat until it’s a beautiful golden brown and crispy. This takes patience, but it’s so worth it! Set aside.
4. Now, temper the whole spices – cinnamon, cardamom, clove, and bay leaf – in the remaining ghee for about 30 seconds. Add the milk infused with saffron and 1 cup (240ml) of water. Bring to a boil.
5. Drain the soaked rice and gently add it to the boiling liquid, along with the saffron milk and a pinch of salt. Cook uncovered for 3-4 minutes, until the rice is about 80-90% cooked.
6. Reduce the heat to the lowest setting, cover the pan tightly, and cook for another 10-14 minutes, or until the rice is fully cooked and all the liquid has been absorbed.
7. Finally, fluff the rice gently with a fork. Mix in the fried nuts, caramelized onions, and pomegranate seeds. Serve warm and enjoy!

Expert Tips

A few secrets to pilaf perfection:

• Achieving Perfectly Fluffy Rice Don’t overcook the rice! It should be slightly al dente when you drain it. The steam will finish cooking it.
• Caramelizing Onions to Golden Perfection Low and slow is the key. Don’t rush this step – the caramelized onions add so much flavor.
• The Importance of Soaking Rice Soaking helps the rice cook evenly and become fluffier. Don’t skip this step!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Saffron Rice: Substitute the ghee with a plant-based oil like coconut oil or avocado oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.
• Spice Level Adjustment – Mild to Aromatic: Adjust the amount of whole spices to your liking. For a milder flavor, use fewer spices.
• Festival Adaptations – Diwali & Eid Special: My aunt always adds a sprinkle of rose petals for Diwali – it’s beautiful and fragrant!

Serving Suggestions

This Saffron Rice is delicious on its own, but it also pairs beautifully with:

• Chicken or lamb curry
• Vegetable korma
• Raita (yogurt dip)
• A simple dal (lentil soup)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water.

FAQs

Let’s answer some common questions:

• What type of rice is best for this pilaf? Basmati rice is the best choice – it’s long-grained, aromatic, and cooks up beautifully.
• How can I enhance the saffron flavor? Soaking the saffron in warm milk is the best way to release its flavor and color.
• Can I make this ahead of time? You can cook the rice ahead of time and reheat it, but it’s best served fresh.
• What can I substitute for ghee? Butter or a plant-based oil can be used as a substitute, but the flavor will be slightly different.
• How do I prevent the rice from sticking to the bottom of the pan? Use a heavy-bottomed pan and keep the heat on low.
• Is it possible to use brown basmati rice for this recipe? Yes, but you’ll need to adjust the cooking time and liquid amount. Brown basmati rice takes longer to cook and requires more water.