Golden Spiced Pilaf with Crispy Shallots and Saffron Yogurt Recipe

Introduction

This golden spiced pilaf is a fragrant and colorful dish that combines aromatic spices, crispy shallots, and a medley of nuts and dried fruits. Perfect as a side or a light main, it’s brightened with lemon zest and served alongside a creamy saffron yogurt for a delightful contrast.

Ingredients

• 250g basmati rice
• 25g butter
• 2 tbsp vegetable oil, plus extra for deep-frying
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 small cinnamon stick
• 8 cardamom pods
• 1 star anise
• 1 lemon
• 600ml hot vegetable or chicken stock, or 1 stock cube mixed with hot water
• 6 shallots, peeled, halved, and thinly sliced
• 50g nuts of your choice (such as cashews, pistachios, and flaked almonds)
• 200g natural yogurt
• Large pinch of saffron
• 125g dried fruit of your choice (such as apricots, cranberries, or raisins)
• Handful of coriander leaves

Instructions

1. Step 1: Tip the rice into a saucepan and cover with warm water. Leave to soak for 30 minutes.
2. Step 2: Melt the butter in a large pan over medium heat. Drizzle in the vegetable oil and fry the onion and garlic, stirring often, until the onion is translucent, about 8-10 minutes.
3. Step 3: Stir in the ground turmeric, ground cumin, cinnamon stick, cardamom pods, and star anise, cooking for 1-2 minutes until fragrant.
4. Step 4: Drain the rice and add it to the pan. Use a vegetable peeler to remove three long strips of lemon zest and add them to the pan. Stir to combine.
5. Step 5: Pour over the hot stock, bring to a simmer, stir once more, then cover and simmer gently for 2 more minutes. Turn off the heat and leave covered for 15 minutes without lifting the lid.
6. Step 6: Pour 2cm of vegetable oil into a deep pan or wok and heat to 180°C (or test with a cube of bread browning in 20 seconds). Fry the shallots in two batches for about 8 minutes each, stirring often until golden and crispy. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with salt and let cool slightly.
7. Step 7: Toast the nuts in a dry frying pan over medium-low heat for 2-3 minutes until golden. Set aside.
8. Step 8: In a small bowl, mix together the yogurt, saffron, and a pinch of salt. Set this saffron yogurt aside for serving.
9. Step 9: Check the rice—if tender and the liquid is absorbed, fluff with a fork. If not fully cooked, cover and leave to stand for another 5 minutes.
10. Step 10: Stir the toasted nuts and dried fruit into the rice. Remove the whole spices and lemon zest strips, then transfer the pilaf to a serving platter.
11. Step 11: Scatter the crispy shallots and coriander leaves over the top. Serve immediately with the saffron yogurt on the side.

Tips & Variations

• For an extra nutty flavor, try lightly chopping the nuts before toasting to release more aroma.
• You can substitute the dried fruit with fresh pomegranate seeds for a juicy twist.
• If you prefer, replace the natural yogurt with Greek yogurt for a thicker, richer dip.
• Watch the shallots closely while frying to avoid burning, as they crisp quickly.

Storage

Store any leftover pilaf in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water or stock to keep it moist. Keep the crispy shallots separate to maintain their texture and add fresh when serving. The saffron yogurt is best served fresh but can be refrigerated for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pilaf vegan?

Yes, simply replace the butter with a plant-based alternative and use vegetable stock. The saffron yogurt can be substituted with coconut yogurt or another plant-based yogurt.

What can I use if I don’t have saffron?

If saffron is unavailable, you can omit it or use a small pinch of turmeric for color, though the flavor will be different. The pilaf will still be delicious without it.

Golden Spiced Pilaf with Crispy Shallots and Saffron Yogurt Recipe

---

★★★★★

4.8 from 120 reviews

• Author: Ben
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

Golden spiced pilaf with crispy shallots is a fragrant and colorful rice dish infused with aromatic spices like turmeric, cumin, cinnamon, cardamom, and star anise. The pilaf is enriched with toasted nuts, dried fruit, and topped with beautifully crispy deep-fried shallots, served alongside a refreshing saffron-infused yogurt. This flavorful and textured dish is perfect as a comforting side or a light main course.

---

Ingredients

Scale 1x2x3x

Rice and Spices

• 250g basmati rice
• 25g butter
• 2 tbsp vegetable oil, plus extra for deep-frying
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 small cinnamon stick
• 8 cardamom pods
• 1 star anise
• 1 lemon
• 600ml hot vegetable or chicken stock, or 1 stock cube mixed with hot water from the kettle

Toppings and Accompaniments

• 6 shallots, peeled, halved and thinly sliced
• 50g nuts of your choice (cashews, pistachios, and flaked almonds recommended)
• 200g natural yogurt
• Large pinch of saffron
• 125g dried fruit such as apricots, cranberries or raisins
• Handful of coriander leaves, picked

---

Instructions

1. Soak the Rice: Tip the basmati rice into a saucepan and cover with warm water. Let it soak for 30 minutes, which helps the grains to cook evenly and remain separate.
2. Prepare the Base: Melt the butter in a large pan over medium heat. Add 2 tablespoons of vegetable oil, then fry the finely chopped onion and garlic for 8-10 minutes, stirring frequently until the onion is soft and translucent but not browned.
3. Add Spices: Stir in the ground turmeric, ground cumin, cinnamon stick, cardamom pods, and star anise. Sizzle the spices in the butter and oil for 1-2 minutes, releasing their aromas and flavoring the oil.
4. Add Rice and Lemon Zest: Drain the soaked rice thoroughly and add it to the pan. Use a vegetable peeler to peel three long strips of lemon zest, and add these to the pan as well. Stir together to combine all ingredients evenly.
5. Simmer the Pilaf: Pour over the hot stock, bring to a gentle simmer, stir again, then cover the pan. Let it simmer gently for 2 minutes, then turn off the heat. Leave the rice to stand, covered, for 15 minutes without lifting the lid to allow the rice to steam and fully absorb the liquid.
6. Fry the Shallots: Pour vegetable oil to a depth of about 2 cm into a deep pan or wok. Heat over medium heat until the oil reaches 180°C (or a cube of bread browns in 20 seconds). Fry the shallots in two batches, frying each batch for about 8 minutes until golden and crispy. Watch carefully to avoid burning, and drain the shallots on kitchen paper, sprinkling with salt while still hot.
7. Toast the Nuts: In a dry frying pan over medium-low heat, gently toast the nuts for 2-3 minutes until golden and fragrant, stirring occasionally to prevent burning.
8. Prepare Saffron Yogurt: In a small bowl, mix the natural yogurt with a large pinch of saffron and a pinch of salt. Set this aside to allow the saffron to infuse its color and aroma.
9. Finish the Pilaf: Check the rice by uncovering the pan; the grains should be tender and the liquid fully absorbed. If needed, cover and leave to stand for an additional 5 minutes. Fluff the rice with a fork, then stir through the toasted nuts and dried fruit.
10. Serve: Remove the whole spices and lemon peel from the pilaf as you transfer it to a serving platter. Scatter the crispy shallots and fresh coriander leaves on top. Serve warm with the saffron yogurt on the side for a refreshing contrast.

Notes

• Soaking the rice beforehand helps the grains cook evenly and stay fluffy.
• Frying the shallots at the correct temperature is crucial for crispiness without burning; monitor closely.
• You can customize the nuts and dried fruit to suit your taste or seasonal availability.
• For a vegetarian version, use vegetable stock instead of chicken stock.
• Saffron yogurt adds a beautiful color and subtle flavor that complements the spices perfectly.

• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: Middle Eastern

Keywords: spiced pilaf, basmati rice, crispy shallots, saffron yogurt, Middle Eastern rice, nut pilaf, aromatic rice dish