Saffron and Turmeric Rice Pilaf

Saffron and Turmeric Rice Pilaf

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  • Each serving
  • 320cal
  • 6g fat (4.5g sat)
  • 0mg chol
  • 270mg sodium
  • 63g carb
  • 1g fiber
  • 6g sugars
  • 6g protein


  • 2 cups basmati rice
  • 1/8 teaspoon saffron
  • 1 tablespoon hot water
  • 5 cloves
  • 5 cardamom pods, seeds removed
  • 1/2 teaspoon salt
  • 1 (2-inch) cinnamon stick, broken into chunks
  • 2 tablespoons coconut oil
  • 1/4 cup minced shallots
  • 1 tablespoon grated fresh turmeric or 1 teaspoon dried
  • 3 cups vegetable stock
  • 1 teaspoon honey
  • 1/4 cup currants


Preheat oven to 350° F. Rinse rice under cold running water; drain well.

Soften saffron in hot water. Grind cloves, cardamom seeds, salt and cinnamon in a spice grinder until a fine powder.

Heat coconut oil in an oven-proof sauté pan over medium-high heat. Add shallots and grated turmeric and sauté for a few minutes. Add spices and toast for 1 more minute. Add rice and sauté until dry and toasty, about 5 minutes. Add saffron and water, stock, honey and currants. Stir well and bring to a boil. Cover and bake for 20 minutes.

Remove rice from the oven and keep the lid on for another 10 minutes. Fluff and serve.

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