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Basmati Saffron Pilaf
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Friendly URLs: /basmati-saffron-pilaf
50 minutes
4
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescatarian
paleo
(?)
Not paleo due to:
vegetable oil
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Sodium as 91.0% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.1% of RDA
• Calories: 12.3% of RDA
• Carbs: 13.9% of RDA
• Fat (total lipid): 13.7% of RDA
• Fiber: 3.7% of RDA
• Fructose: 0.0% of RDA
• Protein: 3.2% of RDA
• Sodium: 91.0% of RDA
• Sugar: 0.2% of RDA
• Vitamin A (IU): 1.5% of RDA
• Vitamin B6: 4.0% of RDA
• Vitamin C: 0.4% of RDA
• Iron: 0.2% of RDA
• Magnesium: 4.0% of RDA
• Manganese: 12.4% of RDA
• Niacin: 4.4% of RDA
• Potassium: 0.6% of RDA
• Zinc: 3.8% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
38.1
g
Calories
246
 
Fiber
1.03
g
Iron
0.030
mg
Protein
3.55
g
Sodium
1228
mg
Sugars
0.068
g
Fat (total lipid)
8.35
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
cup
+
-
 
 
2
tbsp
+
-
 
 
1
tsp
+
-
 
 
6
whole
+
-
 
 
2
pieces
+
-
 
 
2
leaves
+
-
 
 
1
whole
+
-
 
medium size, thinly sliced.
 
2
tsp
+
-
 
 
1/4
tsp
+
-
 
 
1
bunch
+
-
 
finely chopped.
 
1/4
cups
+
-
 
optional.
 
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PREPARATION
1.
Wash and drain basmati rice until the water is clear, about 2 to 3 rinses. Then soak the rice in water at room temperature for 30 minutes to soften the kernels. Drain.
2.
In a pan (use a pot if cooking on a stovetop instead of a rice cooker), heat up the oil over medium-high heat.
3.
Add cumin seeds, cardamom pods, cinnamon sticks, and dried bay leaves. Lightly fry until the aromas are released, about 30 seconds, and be careful not to burn the spices.
4.
Add the onion and cook until translucent, about 5 minutes, stirring frequently.
OPTION 1: COOKING WITH RICE COOKER
5.
Pour the rice mixture into a rice cooker. Add 1 1/2 cups water, salt, and saffron. Stir once or twice to incorporate the ingredients.
6.
Cover and turn on the rice cooker. When it's done cooking, without removing the cover, let the rice rest for 5 to 10 minutes undisturbed.
OPTION 2: COOKING ON STOVETOP
7.
Add 1 1/2 cups water, salt, and saffron. Stir once or twice to incorporate the ingredients.
8.
Bring to a boil over medium-high heat. After about 5 minutes, when much of the water has evaporated, stir the rice. Then cover the pot, turn down the heat to the lowest possible setting, and cook for another 10 minutes.
9.
Without removing the cover, turn off the heat, and let the rice stand for another 10 minutes undisturbed.
10.
Remove the cover and add the mint leaves. Fluff the rice with a fork and to mix in the mint leaves. Remove the cinnamon sticks and bay leaves. Serve warm.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 246
Protein 3.55 g
Carbohydrates 38.1 g
Iron 0.03 mg
Fiber 1.03 g
Calcium 0.81 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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