Saffron Jewelled Rice
This pomegranate and cashew saffron pilaf is such a luxurious way to serve rice. It’s always a show stopper at suppers because it looks so beautiful belying the fact that it is so simple to prepare. You will only need the smallest amount of precious saffron to colour and flavour this beautiful vegan rice dish. The addition of cashews brings crunch and protein, the pomegranate jewels bring zing and freshness, and the coriander fragrance.
Saffron
Saffron has been prized for its flavour, colour, and medicinal properties since ancient times. It is thought to have first appeared in Persia (modern-day Iran) and made its way west to Europe and the Mediterranean to feature in bouillabaisse and risotto milanese and East to the Indian SubContinent and beyond to China.
Why is saffron so expensive?
Saffron comes from the stigma of the crocus flower. The stigmas need to be picked by hand and it takes an astounding 70,000 flowers to produce just one pound of saffron. It is usually sold in thread-like strands in a tiny jar or sometimes powdered down in little sachets.
Saffron was used for medicinal purposes in ancient times for a variety of conditions from gastric issues to depression to even inducing labour. Saffron is rich in flavonoids and antioxidants. Modern scientific studies have shown that saffron constituents can alleviate or prevent gastric disorders, cardiovascular disease, insulin resistance, depression, premenstrual syndrome, insomnia, and anxiety.
Basmati Rice
Basmati is known as the king of rice for a good reason. Its delicate flavour and long thin grains make it well suited to pilafs and biryanis. Basmati rice is associated with the cuisines of the Indian SubContinent and the Middle East. Basmati comes in both white and brown varieties but both are lower GI than regular white rice.
Saffron Jewelled Rice
Ingredients
Serves 4 as a side
1 cup of basmati rice
2 cups of vegetable broth (or chicken stock)
3 to 4 strands of saffron
Small bunch of coriander leaves, chopped
60g of cashew nuts, toasted and roughly chopped
Half a pomegranate, deseeded
Salt
Method
Rinse the rice well. Place in a pot or rice cooker with the stock and saffron. If using a pot, bring to the boil, then cover with a heavy lid to trap the steam and then reduce the heat until the rice is tender.
Season the cooked rice with salt and toss with the cashews, coriander leaves, and pomegranate seeds.
