How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Lemon Saffron Rice With Black Sesame And Cherry Or Cranberry?

You need 20 ingredients. The key ingredients include: 1 tablespoon EVOO (or regular olive oil), 1 cup rice, rinsed (basmati), 1 tablespoon cider vinegar, 1 cup filtered water, and more.

Is Lemon Saffron Rice With Black Sesame And Cherry Or Cranberry suitable as general?

Yes, Lemon Saffron Rice With Black Sesame And Cherry Or Cranberry falls under the General category and is a great choice for this type of meal.

How do I store leftover Lemon Saffron Rice With Black Sesame And Cherry Or Cranberry?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Saffron Rice With Black Sesame And Cherry Or

Name: Lemon Saffron Rice With Black Sesame And Cherry Or Cranberry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon EVOO (or regular olive oil); 1 cup rice, rinsed (basmati); 1 tablespoon cider vinegar; 1 cup filtered water; 1/2 cup buttermilk and 1/2 cup of half and half (for a nondairy version, use water); 10 Rainier yellow cherries, pitted, fresh or canned, or 20 dried cranberries; 1 teaspoon saffron; 2 cardamon pods, smashed; 1 teaspoon black sesame seeds; 1/8 teaspoon mustard seeds; 1 teaspoon ground cumin; 1/2 teaspoon coriander seeds; 1 teaspoon fresh grated ginger; 1 teaspoon sweet paprika; zest of 1 lemon; sprig of thyme; pinch of salt; 1 tablespoon fresh lemon juice; sprinkle with extra black sesame seeds for garnish; 3 generous tablespoons chopped cilantro, scallion, and flat leaf parsley on top

Try this homemade Lemon Saffron Rice With Black Sesame And Cherry Or Cranberry recipe the whole family will love. Made with EVOO, rice, cider vinegar an…

This Lemon Saffron Rice With Black Sesame And Cherry Or Cranberry relies on simple, everyday ingredients such as evoo (or regular olive oil), rice, rinsed (basmati), cider vinegar and filtered water. It comes together quickly and makes 4 servings, at about 241 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Lemon Saffron Rice With Black Sesame And Cherry Or Cranberry

Tips for the best results

Variations & substitutions

My Personal Notes

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