You will love this Saffron Fruited Rice with everything! It has a unique flavor that can stand alone or pair nicely with other dishes.
This rice dish, made with aromatic brown Basmati rice, fresh apple, dried fruits, and sweet seasonings, is a perfect companion to curried vegetable dishes. This rice is also delicious alongside stir-fries and even salads! It gets its bright yellow color from saffron, but you can substitute turmeric for a similar effect.
How to Make Saffron Fruited Rice
- Combine rice and water in a saucepan.
- Cook rice.
- Heat oil in a large skillet.
- Add onion and sauté.
- Add apple and sauté.
- Add rice and remaining ingredients, and cook.
- Serve at once.
Full directions for how to make Saffron Fruited Rice are in the printable recipe card below.
Saffron Fruited Rice FAQs
What is saffron?
Saffron is a spice that is found in crocus flowers and is very expensive! It has a sweet, floral flavor and strong coloring. This spice is often used in Indian dishes.
How long does this rice last?
You can store this rice in the fridge up to 1 week. Make sure to store it in an airtight container. When you're ready to eat it again, you may want to add a bit of water to your rice to keep it from drying out when you reheat it.
For more ways to use brown rice, explore Classic Rice Dishes.
Saffron Fruited Rice
- 1 ½ cups raw brown rice preferably Basmati
- 2 tbsp fragrant nut oil or olive oil
- 1 medium onion chopped
- 1 large sweet apple peeled, cored, and diced
- ⅓ cup nuts of your choice chopped
- ⅓ cup raisins or currants
- ⅓ cup dried fruit of your choice apricots, dates, black figs, or a combination; chopped
- 2 tbsp agave nectar
- ½ tsp saffron threads dissolved in 2 tbsp warm water; or substitute ½ to 1 tsp ground tumeric, to taste
- ¼ tsp cinnamon
- ¼ tsp ground nutmeg
- several fresh cilantro leaves
- salt and freshly ground pepper to taste
- Combine the rice with 3 ½ cups water in a saucepan.
- Bring to a gentle boil, then lower the heat, cover, and simmer gently until the water is absorbed—about 30 minutes.
- Heat the oil in a large skillet.
- Add the onion and sauté over medium heat until translucent.
- Add the apple and sauté until it softens, about 3 or 4 minutes.
- Add the cooked rice and remaining ingredients, and cook over low heat, stirring frequently, for 8–10 minutes.
- Serve at once.