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    Home » Side Dish Recipes

    Saffron Almond Rice Pilaf

    Published: Nov 7, 2011 Last updated: Jan 6, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    An easy rice pilaf recipe with saffron and toasted almonds that makes a delicious side dish to beef, chicken and pork.

    This recipe for Almond Rice Pilaf is infused with saffron and studded with black olives and red bell pepper. The saffron in this rice side dish brings a sweet earthy taste along with the buttery nutty flavors from the toasted almonds.

    Saffron Almond Rice Pilaf

    Today's the big day and I almost didn't make it!  Last week my computer bit the dust again and this time it was final.  Grumpy took me to Best Buy and we found the netbook I wanted to hold me over until we can afford to buy me a nicer laptop to do all my blog work on.  Friday night I had the netbook and Saturday I made this dish all over again!  It certainly wasn't a problem that I had to make it all over again because it was delicious!

    It is our reveal day for the Secret Recipe Club - Group A.  My assigned blog was The Slow Roasted Italian and I was very pleased!  I have been reading Donna's blog for a little while now.  The first two things that attracted me to her blog when I found it were her photos and her cocktails.
    Saffron Almond Rice Pilaf

    I decided to do my own take with the saffron rice recipe on her site and create this Saffron Almond Rice Pilaf recipe.  This dish reminded me a lot of one my mom used to make when I was a young girl and that was the big attraction to make it. 

    Mom always put sliced almonds in her rice pilaf and I loved the flavor it added to the dish!  This recipe is reheats well and is a great side dish to beef, steak, chicken, or pork.
    Saffron Almond Rice Pilaf

    As I was reading over the recipe for this rice, Donna mentioned that she diced the onions finely (and I see she didn't use too many either!) because Mr. W doesn't like to many onions.  Hmm, he has that in common with Grumpy.  I LOVE onions and tend to add a lot and when I do I hear it from Grumpy!

     

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    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    Saffron Almond Rice Pilaf

    Shelby Law Ruttan
    An easy rice pilaf recipe with saffron and toasted almonds that makes a delicious side dish to beef, chicken and pork.
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Side Dish
    Cuisine Asian
    Servings 6
    Calories 414 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 2 cups vegetable broth
    • 1 pinch saffron threads
    • ½ teaspoon salt
    • ¼ teaspoon ground black pepper
    • 2 tablespoons unsalted butter
    • 1 cup basmati rice
    • ¼ cup chopped onion
    • ½ red bell pepper , diced
    • ½ cup sliced black olives
    • ⅓ cup slivered almonds , toasted
    • 1 tablespoon chopped parsley

    Instructions
     

    • In a large saucepan over medium high heat, bring the vegetable broth to a boil. Turn off the heat and add the saffron, salt and pepper; set aside.
    • Heat the butter in a large saucepan over medium high heat until melted and bubbly. Add the onion and cook for 3 minutes, until onion begins to soften.
    • Add the basmati rice to the onions and stir over medium high heat for 2 minutes, until the rice begins to brown.
    • Add the broth mixture to the rice, bring to a boil then turn heat down to simmer, cover the pot and simmer for 10 minutes, until the rice has absorbed water and is no longer crunchy.

    To toast the almonds

    • While the rice is cooking, place the almonds in a 350 degree oven. Watch carefully and stir often as they will burn quickly.
    • Once browned, remove the almonds from the oven and transfer to a bowl until ready to add to pilaf.
    • Remove the rice from the heat and stir in the red pepper, black olives, almonds, and parsley. Serve immediately.

    Notes

    You do not need to saute the red pepper - so don't be tempted to add it to the onions. It will be mushy if you do. Just stirring them in after the rice is cooked is good enough as the heat and steam from the cooked rice will soften them a little. It is nice to have them had a little crispiness in the dish - the nuts add that awesome crunch too - I chopped mine up a little after toasting them.

    Nutrition

    Calories: 414kcalCarbohydrates: 57gProtein: 8gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 20mgSodium: 1371mgPotassium: 238mgFiber: 4gSugar: 3gVitamin A: 1390IUVitamin C: 28mgCalcium: 70mgIron: 1mg
    Keyword Almond Rice Pilaf, Rice Pilaf Recipe, Saffron Almond Rice Pilaf, Saffron Rice Pilaf
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. teaandscones

      November 10, 2011 at 8:01 pm

      Great Side Dish. I love her blog, also. Such great recipes. This one looks very tasty and very easy.

      Reply
    2. Bizzy B. Bakes

      November 08, 2011 at 2:38 pm

      Shelby, you added to my my husband's need and want list. The celiac means, I cook rice, a lot and I am always on the lookout for new recipes. This one looks and sounds terrific. I might have left out the olives, if you had not mentioned, they passed muster with your hubby.

      Reply
    3. Judee @ Gluten Free A-Z

      November 08, 2011 at 3:51 am

      The colors are beautiful and the combination of flavors looks devine.

      Reply
    4. Valerie @ From Valerie's Kitchen

      November 08, 2011 at 2:04 am

      Just gorgeous Shelby! Looks absolutely delicious!

      Reply
    5. teresa

      November 08, 2011 at 1:17 am

      i have got to try this. i have saffron in my cupboard just begging to be used.

      Reply
    6. Sara

      November 07, 2011 at 9:35 pm

      Lovely! This dish has great colors - yum!

      Reply
    7. Lisa

      November 07, 2011 at 9:30 pm

      Such beautiful colors and the taste must be wonderful.

      Reply
    8. Jane Bonacci - The Heritage Cook

      November 07, 2011 at 8:20 pm

      So glad you got a chance to post this - I could eat a whole bowl of it! Perfect choice for SRC!!

      Reply
    9. Nutmeg Nanny

      November 07, 2011 at 7:52 pm

      Yum! This homemade pilaf looks delicious!

      Reply
    10. Lesa @Edesia's Notebook

      November 07, 2011 at 2:55 pm

      What a beautiful rice dish, Shelby! Great choice!

      Reply
    11. The Slow Roasted Italian

      November 07, 2011 at 2:34 pm

      Shelby, you did such an amazing job on the Saffron Walnut Rice Pilaf. I LOVE your additions and personalization. I am a huge olive fan.

      Love your blog too, I am your newest Facebook Fan!

      Reply
    12. Mary

      November 07, 2011 at 2:03 pm

      This looks delicious! I love the addition of the olives.

      Reply
    13. Melissa @IWasBornToCook

      November 07, 2011 at 1:38 pm

      This looks like a great new side dish idea! Good choice.

      Reply
    14. claudia @whats cookin

      November 07, 2011 at 12:11 pm

      That looks fabulous! I love this photo too
      !

      Reply
      • Anonymous

        January 12, 2012 at 2:43 am

        We just made this for dinner with a piece of fish. I have had a small stash of saffron fora while now, and don't think to use it often enough. This was very tasty and aromatic! We didn't have black olives so we used kalamata, they rounded out the dish nicely. Thanks for the post, I encourage your followers to try this as a nice addition to a yummy meal!

        Reply

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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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    108 shares