Fragrant Arborio Rice Recipe with Saffron, Pine Nuts & Cranberries
Arborio Rice Pilaf is an elegant side dish featuring tender rice infused with aromatic spices, saffron, and sweet dried cranberries. Finished with caramelized carrots and toasted pine nuts, this colorful pilaf delivers a delicious balance of sweet and savory flavors. Perfect for holiday meals or everyday dinners, it pairs beautifully with grilled meats, curries, and roasted vegetables.
Ingredients
- 3 tbsp ghee divided
- 2 tbsp pine nuts toasted until lightly golden
- 1 cup carrots grated
- 1 tsp sugar
- 3 tbsp cranberries dried
- 1 star anise Whole
- 2 green cardamom pods Whole pods
- ½- inch cinnamon stick
- 4 black peppercorns
- 2 cloves
- ¼ tsp black cumin
- 1 tbsp ginger julienne
- 1 cup Arborio rice
- 2⅔ cups water
- 2 tbsp sugar
- ¼ tsp saffron strands dissolved in 2 tbsp warm milk
Instructions
- Heat 1 tablespoon ghee in a frying pan. Toast the pine nuts until lightly golden and set aside.
- Cook the grated carrots until tender. Add 1 teaspoon sugar, then remove and set aside.
- Fry the cranberries briefly and set aside.
- In a saucepan, heat the remaining ghee. Add star anise, cardamom, cinnamon, black peppercorns, cloves, black cumin, and ginger. Cook until fragrant.
- Add the Arborio rice and stir until well coated with ghee.
- Gradually add the water and cook over low heat, adding the remaining water as needed.
- Stir in sugar and saffron milk and continue cooking until the rice is tender.
- Mix in half of the carrots, cranberries, and pine nuts.
- Cover and simmer for a few more minutes.
- Garnish with the remaining carrots, cranberries, and pine nuts. Serve hot.
Notes
Add the water gradually for the best texture.
Toast the pine nuts carefully to avoid burning.
Store leftovers in the refrigerator for up to 4 days.
Toast the pine nuts carefully to avoid burning.
Store leftovers in the refrigerator for up to 4 days.
Tried this recipe?Let us know how it was!