• About
  • Browse Recipes
  • FAQs
  • Recipe Index

Main Navigation

  • Recipe Index
  • About
  • Browse Recipes

The Forked Spoon

Eat Healthy • Adventure Often

  • Breakfast
  • Salads
  • Soups
  • Sides
  • Dinners
  • Desserts
  • By Diet

Home » Side Dishes and Vegetables » Cranberry Saffron Rice Recipe

Cranberry Saffron Rice Recipe

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
December 11, 2019
5 from 5 votes


Last Updated May 22, 2020 | 1 Comment

This post may contain affiliate links. Read my disclosure policy.

507 shares
Jump to Recipe

This Vibrant Cranberry Saffron Rice combines fluffy jasmine rice, aromatic saffron, tart cranberries and raisins, pistachios, and fresh thyme. Ready in under 30 minutes, enjoy this bright and beautiful rice recipe with all your dinnertime favorites including baked chicken, stew, or 15-minute pork chops.

Cooked jasmine rice with saffron, pistachios, dried cranberries, and fresh thyme.

What is Saffron?

Saffron is a spice derived from the flower, crocus sativus – also known as the “saffron crocus”. Thought to have originated in Greece, you will now find most of the world’s saffron grown in Iran, Greece, Morocco, and India. The delicate crimson-colored stigma and styles, called threads, are collected from the crocus sativus where they are then dried and used as a seasoning for natural food coloring.

Known as the world’s most expensive spice, the reason why is that each flower only produces three threads (stigmas) of saffron, and the flower blooms for only one week each year. Additionally, all saffron is harvested by hand.

How do you know if you have good-quality saffron? Take a sniff – how does it smell? It should smell a bit like sweet hay. It should also a collection of all red stigmas, not a mixture of red stigmas and yellow stamens.

But what does it taste like? Describing saffron is extremely complicated. There’s no one word, description, or way to describe it. It’s subtle and fragrant, perhaps somewhat bitter, sweet, and grass-like.

Tin filled with Cranberry Saffron Rice and garnished with dried cranberries, pistachios, and thyme.

How to Make Cranberry Saffron Rice

Step 1: Cook your rice

Wash the rice. Before cooking any rice or rice recipe you always want to wash the rice. Place your uncooked rice in a fine-mesh strainer or in a bowl and wash with clean water several times. Set aside.

Next, fill a large, shallow saucepan with at least 6 quarts (12 cups) of water plus 2 tablespoons of oil, and a generous pinch of salt. Bring to a boil and add the rice. Reduce heat to a simmer and cover with a lid. Cook your rice for 4-5 minutes (that’s it) before checking the doneness. Check the doneness of your rice by carefully removing 3-4 grains of rice from your pot (it helps to use a long wooden spoon). Use your thumb and index finger to squish the grains between your fingers. Rice should be soft (not mushy) with a slight bite, or “al dente”. Try not to overcook.

Remove from heat. Drain, and rinse in a fine mesh colander then set aside in a large serving bowl.

Step 2: Prepare the saffron

To prepare the saffron water, mix together 1 teaspoon ground saffron threads with 1/4 cup hot water (or chicken broth). Add 1 teaspoon salt and granulated sugar. Steep for several minutes, or until the water becomes a deep yellow color.

Step 3: Warm your dried fruit and combine

Heat 1 tablespoon of olive oil in a large skillet set over medium-high heat. Add the dried cranberries and golden raisins- mix well. Sprinkle with salt and continue to mix until warm. Add the pistachios to the skillet and toast, stirring frequently, for an additional 1-2 minutes, being careful to prevent the nuts from burning. Remove from heat and gently mix with the rice. Finally, drizzle the prepared saffron water over the rice and mix well to combine. Garnish with fresh chopped thyme.

Small spoon filled with saffron threads.

Can I Make This Saffron Rice Ahead of Time?

Yes. This recipe is both easily made ahead of time (at least, for the most part) and delicious leftover.

  • The rice is the easiest part to prepare ahead of time and store in the refrigerator. It will show little effects of storing and reheating and look as if you had just prepared it that afternoon.
  • You may sauté the cranberries and raisins but skip the pistachios. When stored in the refrigerator, pistachios lose their crunch and turn stale. Definitely add them just before serving.
  • I also recommend waiting to add the saffron until just before serving.

What to Serve with Cranberry Saffron Rice

My favorite way to serve this easy rice recipe is with a protein, salad (or veggie) side, dip, and flatbread.

Protein favorites? Chicken skewers, marinated Greek chicken, lamb chops, or simple garlic butter steak bites. Of course, if you’re not a meat-eater, these grilled veggie skewers are a  delicious alternative.

My favorite salad and veggie recipes to serve alongside this rice include this easy chopped Mediterranean salad or this balsamic tomato basil salad (though, you may want to skip the basil and substitute the balsamic vinegar for red wine vinegar). Welcome vegetables include sliced tomatoes, cucumber, or roasted vegetables like Brussels sprouts and asparagus.

But don’t forget the flatbread…or the hummus, baba ganoush, muhammara, or tzatziki!

Tin filled with Cranberry Saffron Rice and garnished with dried cranberries, pistachios, and thyme.

More Rice Recipes,

  • Cilantro Lime Rice Recipe
  • Jamaican Rice and Peas Recipe
  • One-Pot Mushroom Rice Pilaf Recipe
  • Cranberry Wild Rice Pilaf with Sweet Potatoes
  • Rice Pudding with Golden Raisins (Arroz con Leche)

If you try making this Cranberry Saffron Rice Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

Overhead image of cooked jasmine rice with saffron, pistachios, dried cranberries, and fresh thyme.

Jasmine Rice with Saffron and Dried Cranberries

Cranberry Saffron Rice Recipe

5 from 5 votes
AuthorAuthor: Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
This Vibrant Cranberry Saffron Rice combines fluffy jasmine rice, aromatic saffron, tart cranberries and raisins, pistachios, and fresh thyme. Ready in under 30 minutes, enjoy this bright and beautiful rice recipe with all your dinnertime favorites
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Side Dish
Cuisine American, Middle Eastern
Servings 8 servings
Calories 335 kcal

Ingredients
 
 

  • 3 tablespoon olive oil - divided
  • 2 cups white rice - washed
  • ¼ cup hot water - or boiled chicken broth
  • 1 tablespoon crushed saffron threads
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 cup dried cranberries
  • ½ cup dried yellow raisins
  • ½ cup pistachios
  • Fresh thyme - for serving
Prevent your screen from going dark

Instructions
 

  • Transfer rice to a fine-mesh strainer (or bowl) and rinse with several changes of freshwater.
  • Fill a large, shallow saucepan with at least 6 quarts (12 cups) of water, 2 tablespoons of oil, and a generous pinch of salt. Bring to a boil and add the rice. Reduce heat to a simmer, cover and cook for 4-5 minutes. Text the doneness of your rice by carefully removing 3-4 grains of rice from the pot using a long wooden spoon. Use your thumb and index finger to squish the grains to check for doneness. Rice should be soft (not mushy) with a slight bite, or "al dente". Do not overcook!
  • Remove from heat and drain, and rinse in a fine mesh colander. Set aside.
  • To prepare the saffron water, mix together 1 teaspoon ground saffron threads with 1/4 cup hot water (or chicken broth). Add 1 teaspoon salt and granulated sugar. Steep for several minutes, or until the water becomes a deep yellow color.
  • Heat 1 tablespoon of olive oil in a large skillet set over medium-high heat. Add the dried cranberries and golden raisins- mix well. Sprinkle with salt and continue to mix until warm. Add the pistachios to the skillet and toast, stirring frequently, for an additional 1-2 minutes, being careful to prevent the nuts from burning. Remove from heat and gently mix with the rice. Finally, drizzle the prepared saffron water over the rice and mix well to combine. Garnish with fresh chopped thyme and serve. Enjoy!
  • Finally, drizzle the prepared saffron water over the rice and mix well to combine. Garnish with fresh chopped thyme.

Jessica's Notes

Originally published February 16, 2017

Nutritional Information

Calories: 335kcal | Carbohydrates: 59g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 297mg | Potassium: 213mg | Fiber: 3g | Sugar: 11g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Cranberry Saffron Rice, Jasmine Rice with Saffron
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

507 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Chef Jessica Randhawa of The Forked Spoon

I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→

Reader Favorites

  • White bowl filled with homemade chicken soup. The Best Chicken Soup Recipe
  • Acai bowl topped with fresh fruit and granola. Acai Bowl Recipe – How to Make Your Own Acai Bowl
  • Perfect, clear, beef bone broth in a large stockpot. Bone Broth Recipe (How to Make Bone Broth)
  • Bok Choy being cooked in a wok with a spoonful of garlic sauce 10 Minute Garlic Bok Choy Recipe
  • A close up of a bowl Chimichurri Chimichurri Recipe (How to Make Chimichurri Sauce)
  • A close up halved roasted butternut squash that has been roasted in a white dish How to Roast Butternut Squash

Fall Recipes

  • A bowl of Vietnamese Pho with a spoonful of bone broth Pho Recipe (How to Make Vietnamese Noodle Soup)
  • White platter filled with simply seasoned delicata squash How to Cook Delicata Squash
  • Two whole, raw, kabocha squash Kabocha Squash (Japanese Squash)
  • Wooden spoon scooping cheesy zucchini casserole from a white casserole dish. Zucchini Casserole
  • A close up of apple-pear Sangria Easy Fall Sangria Recipe
  • White bowl filled with homemade chicken noodle soup made with carrots, celery, and chicken and noodles. Homemade Chicken Noodle Soup Recipe
Logo of The Forked Spoon by Jessica Randhawa
The Forked Spoon has been featured on Yahoo, CountryLiving, MSN, Cosmopolitan, USA Today, and Parade with logos shown of News Media Companies
  • About
  • Browse Recipes
  • Contact
  • Accessibility Statement

Copyright © 2023 · The Forked Spoon LLC • Disclosure