Spiced Kashmiri Apple and Saffron Pilaf

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A fragrant basmati rice pilaf infused with sweet apples, luxurious saffron, and warming Kashmiri spices, ideal as a side dish or light vegetarian main. This Indian-inspired rice and grain recipe (vegetarian), ready in about 65 minutes, pairs basmati rice, water, green cardamom pods 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

• 1.5 cups basmati rice
• 3 cups water
• 4 whole green cardamom pods
• 1 stick (2 inches) cinnamon stick
• 3 whole cloves
• 1/4 tsp saffron threads
• 2 tbsp boiling water
• 3 tbsp unsalted butter
• 1 medium (about 1 cup) apple, peeled and diced
• 1 tbsp sugar
• 1 tsp salt
• 1/4 cup slivered almonds, toasted
• 2 tbsp fresh cilantro, chopped

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Instructions

1. Step 1: Rinse 1.5 cups basmati rice under cold water until the water runs clear, then soak in water for 30 minutes. Drain thoroughly.
2. Step 2: Soak 1/4 tsp saffron threads in 2 tbsp boiling water for 10 minutes to release color and aroma.
3. Step 3: In a medium heavy-bottomed pot, melt 3 tbsp unsalted butter over medium heat. Add 4 whole green cardamom pods, 1 cinnamon stick (2 inches), and 3 whole cloves; sauté for 1 minute until fragrant.
4. Step 4: Add 1 cup diced peeled apple and 1 tbsp sugar to the pot. Cook, stirring gently, for 4 minutes until apples soften but retain shape.
5. Step 5: Add the drained rice, 3 cups water, 1 tsp salt, and the saffron with its soaking water. Stir gently to combine.
6. Step 6: Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes until the rice is tender and water is absorbed.
7. Step 7: Remove from heat and let the pilaf rest, covered, for 5 minutes. Fluff gently with a fork.
8. Step 8: Garnish with 1/4 cup toasted slivered almonds and 2 tbsp chopped fresh cilantro before serving warm.