Saffron-Scented Basmati Rice with Apricot

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Elegant basmati rice infused with saffron and sweet dried apricots, a traditional Kashmiri side dish for meat or vegetarian feasts. This Indian recipe, ready in about 53 minutes, pairs basmati rice, saffron threads, dried apricots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 1 cup basmati rice
• 1/4 teaspoon saffron threads
• 1/2 cup, chopped dried apricots
• 2 tablespoons ghee
• 2 cups water
• 1/2 teaspoon salt
• 2 tablespoons toasted almonds

Instructions

1. Step 1: Rinse 1 cup basmati rice under cold water until the water runs clear, then soak for 20 minutes. Drain well. In a small bowl, dissolve 1/4 teaspoon saffron threads in 2 teaspoons warm water and set aside.
2. Step 2: Heat 2 tablespoons ghee in a medium pot over medium heat. Add 1/2 cup chopped dried apricots and cook for 3 minutes until softened, stirring occasionally.
3. Step 3: Add drained rice, 2 cups water, 1/2 teaspoon salt, and the saffron water. Stir once to combine, then bring to a gentle boil.
4. Step 4: Reduce heat to low, cover tightly with a lid, and cook for 18 minutes without lifting the lid. After 18 minutes, remove from heat and let sit covered for 10 minutes to steam.
5. Step 5: Gently fluff rice with a fork, fold in 2 tablespoons toasted almonds, and serve warm.