Citrus-Saffron Rice with Almonds
Fluffy basmati rice infused with saffron, orange zest, and a hint of cinnamon, topped with toasted almonds and pomegranate seeds. This Mediterranean recipe (vegetarian), ready in about 30 minutes, pairs basmati rice, saffron threads, orange zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups rinsed basmati rice
- 12 strands soaked in 2 tbsp warm water saffron threads
- 1 tbsp orange zest
- 1 piece cinnamon stick
- 1/4 cup orange juice
- 2 tbsp unsalted butter
- 1/2 cup slivered almonds
- 1/4 cup pomegranate seeds
- 1/2 tsp salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a large pot, bring 3 cups water to a boil. Add rice, saffron water, orange zest, cinnamon stick, and salt. Reduce heat to low, cover, and simmer 12-15 minutes until water is absorbed and rice is tender. Remove from heat and let rest 5 minutes.
- Step 2: Fluff rice with a fork. Stir in orange juice and butter until fully incorporated. Transfer to a serving dish.
- Step 3: In a small skillet, toast almonds over medium heat for 3-4 minutes until golden and fragrant. Sprinkle over rice, then top with pomegranate seeds. Serve warm.
