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.

Print Recipe

Prep Time 5

Cook Time 25

Total Time 30

Course Side Dish

Cuisine Middle Eastern, persion inspired

Servings 4

Ingredients

3 tablespoons ghee divided
2 tablespoons pine nuts
1 cup grated carrots
1 teaspoon sugar
3 tablespoons dried cranberries
1 star anise
2 green cardamom pods
½- inch cinnamon stick
4 –5 black peppercorns
2 cloves
¼ teaspoon black cumin
1 tablespoon ginger julienne
1 cup Arborio rice
2⅔ cups water
2 –3 tablespoons sugar
¼ teaspoon saffron strands dissolved in 2 tablespoons 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.

Keyword Arborio Rice Pilaf, Middle Eastern Rice Pilaf, Sweet and Savory Rice Pilaf