Pomegranate Saffron Rice
photo by Late Night Gourmet
- Ready In:
- 2 tablespoons canola oil
- 1⁄2 red onion, chopped
- 1 serrano pepper, diced
- 1 1⁄2 cups brown rice
- 3 cups vegetable stock
- 1 teaspoon turmeric
- 1⁄4 teaspoon saffron thread, crushed
- 1 medium lemon, zest only
- 2 pinches asafoetida powder
- 1 pomegranate, seeded (for tips on seeding the pomegranate, refer to my Pomegranate Mango Chutney recipe)
- 1 teaspoon kosher salt (or more)
- Heat oil at medium heat, then add onion pieces. Saute for about 5 minutes while occasionally scraping the pan. Add serrano pieces, stirring frequently for another minute. Watch out for the fumes, as these capsaicin in these peppers is quite potent.
- Add uncooked rice and stir to coat with the oil. Cook for another 3 minutes or so, stirring occasionally.
- Add vegetable stock and stir thoroughly. Bring to a boil, then reduce heat to medium-low and cover. Cook for 30 minutes or so, stirring occasionally. Continue cooking until the liquids have been absorbed.
- Stir in turmeric, saffron threads, lemon zest, and vandevi, and cook for another minute.
- For tips on seeding the pomegranate, refer to my Pomegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney-526092).
- Remove from heat. Strain pomegranate seeds to remove excess juices, then stir the seeds into the rice. Stir in salt, and add more to taste if desired. Serve immediately.
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RECIPE SUBMITTED BY
I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited. I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe. I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".