Saffron-Infused Basmati Rice Pilaf with Toasted Nuts and Raisins

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fluffy basmati rice delicately flavored with saffron and studded with toasted almonds, cashews, and sweet golden raisins for a fragrant side dish. This Indian-inspired rice and grain recipe (vegetarian), ready in about 45 minutes, pairs basmati rice, water, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 calories and feeds 6, 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.

Prep: 25 min Cook: 20 min Serves 6 Indian cuisine 270 cal/serving

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Ingredients

2 cups basmati rice
3 cups water
3 tbsp unsalted butter
1/4 tsp saffron threads
2 tbsp warm water
1/4 cup almonds, sliced
1/4 cup cashews, halved
1/4 cup golden raisins
1 tsp salt
4 pods, lightly crushed cardamom pods
1 small (2-inch) cinnamon stick

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Instructions

Step 1: Rinse 2 cups basmati rice under cold water until water runs clear, then soak in cold water for 20 minutes. Drain well.
Step 2: In a small bowl, combine 1/4 tsp saffron threads with 2 tbsp warm water and let steep for 10 minutes to release color and aroma.
Step 3: Melt 3 tbsp unsalted butter in a medium pot over medium heat. Add 1/4 cup sliced almonds and 1/4 cup halved cashews, toasting for 3-4 minutes until golden and fragrant.
Step 4: Add 4 lightly crushed cardamom pods and 1 small cinnamon stick, stirring for 1 minute.
Step 5: Add drained rice to the pot and gently stir to coat grains with butter and spices for 2 minutes.
Step 6: Pour in 3 cups water, saffron water with threads, 1/4 cup golden raisins, and 1 tsp salt. Bring to a boil over high heat.
Step 7: Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes, or until liquid is absorbed and rice is tender.
Step 8: Remove pot from heat and let stand, covered, for 5 minutes. Fluff rice gently with a fork before serving warm.