“A sumptuous but easy Persian-inspired dish. Rosewater can be found in Middle Eastern groceries and in many large supermarkets. The carrot, saffron, and apricots make for a beautiful gold color. Add a pinch of cinnamon or cardamom along with the saffron, if desired.” - by JOHNTHEBEAR
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Melt butter in a large saucepan over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Stir in basmati rice and salt; cook and stir until rice is slightly opaque, about 3 minutes.
- Pour in water; stir to combine. Mix in saffron threads, rose water, apricots, and almonds; bring to a boil. Reduce heat to low, cover, and simmer until rice has absorbed the liquid, about 20 minutes. Remove from heat and allow pilaf to stand covered for 10 more minutes. Stir before serving.
Nutrition
Amount Per Serving (4 total)
- Calories
- 289 cal
- 14%
- Fat
- 9.9 g
- 15%
- Carbs
- 46 g
- 15%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"This is a truly lovely and different dish, that I will definitely make again. The rosewater, which I found in a middle eastern grocery store, was a little frightening at first, because it smelled like..." See more a bottle of perfume! However, when added to the dish, it became much more subtle and really made the dish special. The only thing I did differently was to toast the almonds. Thanks!"
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