Saffron-Scented Rice Pilaf with Pine Nuts

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

A fragrant basmati rice pilaf infused with saffron, cardamom, and toasted pine nuts. This Indian-inspired vegetarian recipe, ready in about 30 minutes, pairs basmati rice, water, saffron threads for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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

• 1.5 cups basmati rice
• 2 cups water
• 1/4 tsp saffron threads
• 1/4 cup pine nuts
• 2 tbsp ghee
• 1/2 medium onion
• 3 cardamom pods
• 1 inch cinnamon stick
• 1/2 tsp salt

Instructions

1. Step 1: Soak 1/4 tsp saffron threads in 1 tbsp warm water for 10 minutes.
2. Step 2: Heat 2 tbsp ghee in a pot over medium heat. Add 1/2 cup chopped onion and cook until golden (about 5 minutes).
3. Step 3: Add 3 cardamom pods and 1-inch cinnamon stick; cook for 1 minute until fragrant.
4. Step 4: Add 1.5 cups rinsed basmati rice and stir to coat with ghee and spices for 2 minutes.
5. Step 5: Add 2 cups water, 1/2 tsp salt, and the saffron water; bring to a boil.
6. Step 6: Reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and water is absorbed.
7. Step 7: Stir in 1/4 cup pine nuts and let rest, covered, for 5 minutes before serving.