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Raisin Saffron Basmati Rice Pilaf (Zaffran Kismis Pullao)

Raisin Saffron Basmati Rice Pilaf (Zaffran Kismis Pullao)
  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • 2 c. uncooked basmati rice
  • 1/2 tsp. saffron threads
  • 1 c. coconut milk
  • 6 tbsp. vegetable oil, divided
  • 1 c. finely chopped red onions
  • 1 tbsp. minced fresh ginger
  • 1 tsp. minced garlic
  • 6 whole cloves
  • 3 black cardamom pods
  • 2 (3-inch pieces) cinnamon sticks
  • 1 c. California golden raisins, divided
  • 2 Tbsp. sugar
  • 1-1/2 tsp. salt
  • 2 c. water
  • 1/2 c. slivered almonds
  • 2 tbsp. minced fresh cilantro



1 Gently rinse rice 3 to 4 times in cold water; drain well. Set aside.

2 In small skillet, toast saffron threads over medium-high heat 20 to 30 seconds or until they turn one shade darker. Add to coconut milk; stir well. Set aside.

3 In 1-quart saucepan, heat 4 tablespoons butter over medium-high heat; add onions, ginger and garlic. Stir-fry 1 to 2 minutes or until onions soften slightly.

4 Stir in cloves, cardamom and cinnamon. Cook 1 to 2 minutes more, stirring occasionally to blend flavors.

5 Add rice, saffron-coconut milk, 1/2 cup California golden raisins, sugar, salt and water; bring to a boil. Reduce heat to medium; stir once. Cover; cook 10 minutes more. Reduce heat to low. Cook, covered, 5 minutes more; set aside.

6 In small skillet, heat remaining 2 tablespoons butter over medium heat.

7 Stir-fry 1/2 cup California golden raisins and almonds 1 to 2 minutes or until raisins are plump and nuts turn golden brown. Stir in cilantro; set aside.

8 Fluff rice with fork; discard cardamom pods, cloves and cinnamon sticks. Transfer to a serving platter; garnish with stir-fried California golden raisins and nuts.


California Raisin Marketing Board