Saffron Rice With Curried Apricot Dressing Recipe

Name: Saffron Rice With Curried Apricot Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon water (or vegetable stock-original recipe used 3 Tbs olive oil); 1 medium yellow onion, diced; 4 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon fennel seed (optional); salt and pepper; 2 cups uncooked basmati rice; ½ teaspoon saffron steeped in 1/4 cup warm water; 3 ½ cups vegetable stock; 2 cups of cubed roasted sweet potatoes; 1 tart apple, diced and tossed with lemon juice; 4 scallions, thinly sliced; 12 toasted pine nuts; ¼ cup apricot preserves; ⅓ cup rice vinegar; 1 tablespoon curry powder; ¼ teaspoon ground cardamom (optional); ¼ teaspoon cayenne pepper; ½ cup water; ¼ cup oil; salt; 2 tablespoons finely shredded mint leaves, for garnish (optional)

Servings: persons

1 tablespoon water (or vegetable stock-original recipe used 3 Tbs olive oil)
1 medium yellow onion, diced
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon fennel seed (optional)
salt and pepper
2 cups uncooked basmati rice
½ teaspoon saffron steeped in 1/4 cup warm water
3 ½ cups vegetable stock
2 cups of cubed roasted sweet potatoes
1 tart apple, diced and tossed with lemon juice
4 scallions, thinly sliced
12 toasted pine nuts
¼ cup apricot preserves
⅓ cup rice vinegar
1 tablespoon curry powder
¼ teaspoon ground cardamom (optional)
¼ teaspoon cayenne pepper
½ cup water
¼ cup oil
salt
2 tablespoons finely shredded mint leaves, for garnish (optional)

1
In a saucepan, heat the water or stock over medium heat (or add 1 Tbs olive oil instead of liquid) and saute the onions and garlic until softened, about 5 minutes.
2
.
3
Then add the cumin, fennel seeds, pepper, and salt.
4
Saute for 1 minute Add the rice and stir constantly for 2 minutes or until rice smells fragrant.
5
Add saffron in water and the vegetable stock.
6
Bring to a boil, cover, turn heat to low and simmer for 40 - 45 min until liquid is absorbed and rice is cooked.
7
Remove from heat and transfer to a large bowl.
8
Toss peeled cubed sweet potatoes with 2 Tbs olive oil and roast on baking sheet at 450 degrees until slightly browned (around 25-30 min).
9
Also toast pine nuts(I buy mine already toasted).
10
When rice is cooked, put in a bowl and add sweet potatoes, apples, scallions and pine nuts.
11
To make dressing:.
12
Combine all the dressing ingredients in a blender and blend until emulsified.
13
Add more spices to taste if you feel it is needed.
14
Combine most of the dressing with the rice and taste.
15
If you think it needs more dressing, add more.
16
Serve and enjoy!

2779

kcal

Calories

220

Fat

177

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 22 ingredients. The key ingredients include: 1 tablespoon water (or vegetable stock-original recipe used 3 Tbs olive oil), 1 medium yellow onion, diced, 4 garlic cloves, minced, 1 teaspoon ground cumin, and more.

Yes, Saffron Rice With Curried Apricot Dressing falls under the General category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Saffron Rice With Curried Apricot Dressing

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