Vegan Persian Style Saffron Rice

This vegan-friendly saffron rice recipe is an easy way to enjoy traditional Persian flavors in just 30 minutes! With only 6 ingredients needed, this dish is perfect for a quick lunch or dinner that will be sure to please everyone at your table!

Cooking Equipment:

Fine mesh strainer, medium saucepan with lid

Preparation Time:

Cooking Time:

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Cuisine:

Persian

Keywords:

Vegan, Persian, Saffron Rice, Lunch, Dinner

Meal:

lunch, dinner

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Ingredients:

1 cup long grain white rice

1/2 teaspoon saffron threads

2 tablespoons olive oil

1/2 teaspoon salt

2 cups water or vegetable broth

Cooking Instructions:

Rinse the rice in a fine mesh strainer until the water runs clear. Set aside.

In a medium saucepan, heat the olive oil over medium heat. Add the saffron threads and stir for 30 seconds until fragrant.

Add the rinsed rice and salt to the pan and stir to combine. Toast for 1 minute until lightly golden brown.

Pour in the water or vegetable broth and bring to a boil over high heat. Once boiling, reduce heat to low and cover with a lid. Simmer for 15 minutes until all liquid is absorbed and rice is cooked through.

Remove from heat and fluff with a fork before serving warm or at room temperature.

Nutrition:

Calories – 200 kcal; Fat – 2g; Carbohydrates – 40g; Protein – 4g; Fiber – 2g List of

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Did You Know?

Yogurt is an essential ingredient in many Persian dishes, such as mast-o-khiar (yogurt with cucumber and herbs) and borani esfenaj (yogurt with spinach).