Saffron-Rice Pilaf with Roasted Vegetables

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

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.

A fragrant saffron-infused rice dish paired with roasted butternut squash and chickpeas for a colorful, wholesome meal. This Middle Eastern-inspired sheet-pan recipe (vegetarian), ready in about 75 minutes, pairs basmati rice, saffron threads, butternut squash 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.

Prep: 40 min Cook: 35 min Serves 4 Middle Eastern cuisine 320 cal/serving

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Ingredients

1 1/2 cups basmati rice
15 threads, soaked in 2 tbsp warm water saffron threads
1 medium, cubed butternut squash
1 can (15 oz), drained and rinsed chickpeas
1 medium, diced onion
2 cloves, minced garlic
3 tbsp coconut oil
1 tbsp tomato paste
1 tsp cumin
1/2 tsp turmeric
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F (200°C). Toss 1 medium cubed butternut squash with 1 tsp salt and 1/2 tsp black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
Step 2: In a large skillet, heat 2 tbsp coconut oil over medium heat. Add 1 medium diced onion and 2 cloves minced garlic. Sauté for 3-4 minutes until softened. Stir in 1 tbsp tomato paste, 1 tsp cumin, 1/2 tsp turmeric, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2 minutes.
Step 3: Add 1 can drained and rinsed chickpeas to the skillet and stir to coat. In a separate pot, bring 3 cups water to a boil. Add 1 1/2 cups basmati rice, 15 saffron threads (with their soaking liquid), and 1 tsp salt. Cook for 15 minutes or until water is absorbed.
Step 4: Combine cooked rice with roasted squash and chickpeas. Garnish with fresh herbs before serving.