Persian rice recipe

Persian rice is one of the recipes I discovered in my “saffron period” – saffron is a wonderful acquired taste. Expensive and with a rather unexpected nutty flavor, but I definitely acquired it. The most interesting thingĀ  I find about saffron is that id releases yellow color, despite it being red.

Here is how to make Persian rice.persian rice


  • few threads of saffron
  • 1/4 tsp of cardamom
  • 1/4 tsp of cinnamon
  • 1/2 tsp of sweet paprika
  • 1/3 tsp of cumin
  • 1/2 tsp of turmeric
  • a tiny bit of nutmeg (optional)
  • 200 g of rice
  • dried raisins and/or cranberries
  • dried almonds and/or cashew
  • onion
  • oil for frying
  • chicken broth (I use a cube)


  1. In a separate bowl, prepare all your spices.
  2. Fry the diced onion in a bit of oil until it is soft and golden.
  3. Add the spices and let them infuse for a minute.
  4. Add the dried fruits and half of the dried nut, how much you use is your preference.
  5. Add the washed rice and stir until the water from it evaporates.
  6. Add chicken broth, the quantity I usually use is 1.5 cups of liquid to 1 cup of rice.
  7. Boil as many minutes as written on the package.
  8. Let the rice rest covered with a dried towel for 10 min to remove all remaining moisture.