Jeweled Rice With Pistachios


Servings: 4 |Prep Time: 20 min | Difficulty: Easy

Saffron, fennel, and cumin-scented rice with pomegranate, dried apricots, and Santé Candied Pistachios


  • ½ teaspoon saffron threads
  • 2 tablespoons butter
  • ½ medium onion, diced
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1½ cups basmati rice
  • 1 teaspoon fine sea salt
  • ½ cup pomegranate seeds
  • ½ cup Santé Candied Pistachios
  • ⅓ cup chopped dried apricots


  1. In a small bowl combine saffron and ½ cup hot water. Let sit 5 minutes.
  2. Meanwhile, in a medium saucepan heat butter over medium. Add onion and saute until softened, 6-8 minutes. Add fennel and cumin and cook 1 minute more. Stir in rice and salt and cook, stirring occasionally, until rice is translucent, about 4 minutes. Add 2 cups water and saffron mixture, cover, reduce heat to simmer, and cook until rice is tender, about 15 minutes. Let sit 5 minutes off the heat.
  3. Fluff rice with a fork and stir in pomegranate seeds, pistachios, and apricots.
Navot Tidhar