Saffron-Scented Vegetable Pilaf

A fragrant, vibrant dish infused with the rich aroma of saffron, balanced with the nutty flavor of almonds and sweetness from carrots.

⏱️ Cooking Time: 35 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Rinse the basmati rice under cold water until the water runs clear to remove excess starch. This will help achieve fluffy rice once cooked. Drain well and set aside.
2. 2.
   In a medium saucepan over medium heat, warm the olive oil. Add the diced carrots and sliced almonds. Sauté until the carrots are tender and the almonds turn a light golden brown, about 3-4 minutes. This step enhances the sweetness of the carrots and brings out the nuttiness of the almonds.
3. 3.
   Add the rinsed rice to the saucepan, stirring to coat the grains in the oil and evenly mix with the carrots and almonds. Toast the rice for about 2 minutes, stirring constantly, until each grain is translucent and fragrant. This ensures a distinct taste in the final dish.
4. 4.
   Pour 1 1/2 cups of water into the pan, followed by the soaked saffron and its soaking water. Stir to combine, then bring to a boil. Once boiling, reduce the heat to a low simmer, cover, and let the rice cook undisturbed for 15 minutes until all the water is absorbed.
5. 5.
   Once the rice is tender and the liquid is absorbed, remove the saucepan from heat and let it sit, covered, for an additional 5 minutes. Fluff the pilaf gently with a fork just before serving, ensuring the grains remain separate and airy. Adjust seasoning if necessary.