Cooking Index - Cooking Recipes & IdeasFestive Saffron Pilaf Recipe - Cooking Index

Festive Saffron Pilaf

If you are unable to obtain saffron threads, substitute 1/4 teaspoon turmeric for the saffron threads in the recipe, to achieve the same golden color in the pilaf.

Courses: Side dish, Vegetarian
Serves: 4 people

Recipe Ingredients

1/3 cup 78mlPine nuts
2 cups 474mlVegetable stock
1/2 teaspoon 2.5mlSalt
1/4 teaspoon 1.3mlFreshly-ground black pepper
1/4 teaspoon 1.3mlSaffron threads
1/2 cup 31g / 1.1ozDiced onion
1/2 cup 73g / 2.6ozDiced seeded red pepper
2 tablespoons 30mlOlive oil
1 tablespoon 15mlMinced garlic
1 cup 160g / 5.6ozLong-grain rice - rinsed
1/2 cup 118mlFrozen peas - thawed
1/4 cup 36g / 1.3ozFreshly-chopped parsley

Recipe Instructions

Place the pine nuts on a non-stick cookie sheet and bake at 325 degrees for 3 to 5 minutes or until lightly toasted and fragrant. Remove the cookie sheet from the oven, transfer the toasted pine nuts to a small bowl, and set aside.

In a small saucepan, place the vegetable stock, salt, pepper, and saffron, and bring to a simmer.

In a medium saucepan, saute the onion and red pepper in olive oil for 3 to 5 minutes until soft. Add the garlic and saute an additional 1 minute.

Add the rice, stir well so that the grains of rice are thoroughly coated with the olive oil, and cook an additional 2 to 3 minutes or until the rice is translucent. Add the simmering broth to the rice mixture and stir well to combine. Bring to a boil, cover, reduce the heat to low, and simmer for 15 minutes or until all of the liquid is absorbed.

Remove the saucepan from the heat, leave covered, and set aside for 5 minutes to allow the rice to steam. Fluff the rice with a fork. Add the toasted pine nuts, peas, and parsley, and gently stir them into the rice. Taste and adjust the seasonings, if needed. Transfer to a bowl or platter for service.

This recipe yields 4 servings.

The Vegan Chef at


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.