Rice Pilaf with Cranberries and Nuts
This fragrant rice is ultra fluffy, slightly sweet, and studded with chewy cranberries and walnuts. Gorgeous enough for your holiday table, yet easy enough for a busy weeknight. Plus, it’s completely customizable (swap in cherries, use pistachios, etc.)!
This is my twist on Persian rice pilaf. Persian rice pilaf is made with basmati rice, and it’s often scented with saffron. I kept those elements, and added chewy-sweet cranberries and walnuts. The dish is aromatic, nutty, and the perfect partner for any main dish, whether it’s a holiday ham, or weeknight chicken.
About the saffron. I gave a range for the quantity of saffron used in this recipe because saffron can be pricey. Plus, a little goes a long way. Decide if you want to use 1/4 teaspoon or 1/2 teaspoon, the rice pilaf will be delicious either way.
About the ghee. I used 4th & Heart ghee, which is clarified, grass-fed butter. The one I used had Himalayan pink salt, but their original is equally fabulous. I love 4th & Heart ghee because because their clarified butter is pasture-raised, from grass-fed dairy, certified paleo, keto, lactose-free, and casein-free. Plus, their shelf-stable, spreadable ghee has a high smoke point and supports gut health. Oh, and it’s also creamy and delicious!
Don’t forget to rinse the basmati rice. Rinsing the basmati rice before cooking not only removes impurities and excess starch (which can make your pilaf gummy), but it also hydrates the grains before they hit the pan – this guarantees perfectly cooked, fluffy rice every time.
Rice Pilaf with Cranberries and Nuts
Ingredients
- 1/4 to 1/2 teaspoon saffron, 1/2 teaspoon will impart more flavor
- 3 tablespoons ghee, or butter, I used 4th and Heart
- 1 small yellow or red onion, chopped
- 1/2 teaspoon turmeric
- 1 cup dried cranberries
- 1/2 teaspoon salt
- 1 1/2 cups basmati rice, rinsed well and drained
- 3 cups chicken broth, or vegetable broth
- 1/4 cup walnut pieces, pecan pieces, slivered almonds, or shelled pistachios, toasted if desired
Instructions
- Place the saffron in a small bowl and add 2 tablespoons of hot water. Let stand for 5 minutes (to bloom).
- Melt the ghee in a large high-sided skillet (with a lid) over medium heat. Add the onion and cook for 3 to 5 minutes, until soft. Add the turmeric and stir to coat.
- Add the cranberries and salt and cook for 30 seconds.
- Add the drained basmati rice and cook for 1 minute, stirring constantly. Add the saffron mixture and broth and bring to a simmer. Reduce the heat to low, cover and simmer for 20 minutes, until the liquid is absorbed and the rice is tender. Remove the pan from the heat and let stand, covered, for 5 minutes (do not stir).
- Fluff the rice with a fork and evenly distribute the ingredients. Season to taste with salt.
- Top with walnuts and serve.