Christiana Campbell's Tavern Saffron Rice Pilaf

Transport your taste buds back to Colonial America with Christiana Campbell’s Tavern Saffron Rice Pilaf, a stunning side dish inspired by the rich culinary traditions of 18th-century Williamsburg. This vibrant golden rice gets its color and distinct aroma from saffron threads, which are delicately bloomed to release their full essence. Toasted slivered almonds and plump golden raisins elevate the texture, while warming spices like cinnamon and nutmeg infuse the dish with subtle layers of flavor. Perfectly cooked in chicken or vegetable stock, this fragrant pilaf combines buttery richness with a balance of sweet and savory notes. Garnish with fresh parsley for a delightful pop of color and serve as an elegant accompaniment to roasted meats or hearty stews. Whether for a special occasion or a weeknight meal, this saffron rice pilaf recipe is sure to captivate both history buffs and food enthusiasts alike.

Nutriscore Rating: 63/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 cups long-grain white rice
• 4 cups chicken or vegetable stock
• 0.5 teaspoons saffron threads
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 0.25 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 0.5 cups golden raisins
• 0.25 cups slivered almonds, toasted
• 1 teaspoons salt
• 0.25 teaspoons black pepper
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

In a small bowl, combine the saffron threads with 2 tablespoons of warm water and let them bloom for 5 minutes. This will enhance their color and flavor.

Step 2

Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well and set aside.

Step 3

In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.

Step 4

Stir in the cinnamon and nutmeg, then add the rinsed rice. Toast the rice in the butter and spices for 2-3 minutes, stirring frequently to coat the grains evenly.

Step 5

Pour in the chicken or vegetable stock, saffron water (including the threads), salt, and black pepper. Stir to combine and bring the mixture to a boil.

Step 6

Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 18-20 minutes or until the rice is tender and the liquid is absorbed.

Step 7

During the last 5 minutes of cooking, sprinkle the golden raisins over the top of the rice without stirring. This will allow them to steam and plump up.

Step 8

Once the rice is cooked, remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.

Step 9

Fluff the rice gently with a fork and fold in the toasted slivered almonds. Adjust seasoning with additional salt and pepper if needed.

Step 10

Transfer the saffron rice pilaf to a serving dish and garnish with fresh parsley if desired. Serve warm as a side dish.

Nutrition Facts

Serving size	(1613.7g)

Amount per serving	% Daily Value*
Calories	1240.4

Total Fat 42.9g	0%
Saturated Fat 16.0g	0%
Polyunsaturated Fat g
Cholesterol 62mg	0%
Sodium 5837.7mg	0%
Total Carbohydrate 196.5g	0%
Dietary Fiber 10.1g	0%
Total Sugars 60.6g
Protein 27.0g	0%

Vitamin D 0IU	0%
Calcium 262.0mg	0%
Iron 9.1mg	0%
Potassium 1369.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.2%

Protein: 8.4%

Carbs: 61.4%