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
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.