Crispy Golden Rice with Almonds and Pomegranate
Saffron, turmeric, dried cherries and pomegranate seeds add bright color and pops of flavor to this vibrant side dish that’s the perfect accompaniment to lamb chops and other Mediterranean mains.
Ingredients
- 1 cup (8 fl. oz./250 ml) warm water
- 1/2 tsp. saffron threads
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter
- 1 1/4 tsp. turmeric
- 2 1/2 tsp. kosher salt
- 2 cups (14 oz./440 g) basmati rice, rinsed
- 1 Tbs. olive oil
- 1/2 cup (2 1/2 oz./75 g) slivered or sliced almonds
- 3 Tbs. vegetable or avocado oil
- 3 Tbs. whole milk yogurt
- 3/4 cup (4 oz./125 g) dried cherries or currants, coarsely chopped
- 1/2 cup (3 oz./90 g) pomegranate seeds
- Fresh cilantro leaves for garnish
Directions
In a liquid measuring cup, combine the warm water with the saffron and stir for 30 seconds. Set aside.
In a saucepan over medium heat, melt the butter. As soon as the butter starts to bubble, whisk in the turmeric and salt. Cook for 1 minute to allow the turmeric to bloom, then stir in the rice until coated in the turmeric butter.
Pour the saffron mixture into the saucepan and add another 2 cups (16 fl. oz./500 ml) water. Increase the heat to high and bring to a boil. As soon as the liquid comes to a boil, reduce the heat to medium-low, cover with a lid and simmer for 10 minutes.
Meanwhile, in a small fry pan over medium heat, warm the olive oil. Add the almonds and toast, stirring frequently, until golden, 2 to 3 minutes. Transfer the almonds to a plate and set aside.
Once the rice is done, turn off the heat but do not open the lid.
In a large fry pan, heat the vegetable oil. Add half of the rice to the fry pan and then re-cover the saucepan with the lid. Sauté the rice in the fry pan until crispy, stirring it with a wooden spoon until deeply golden. Season with salt and set aside.
Using a fork, fluff the rice remaining in the saucepan, then stir in the yogurt, half of the dried cherries, half of the pomegranate seeds and half of the almonds.
Transfer the fluffed rice to a serving bowl and top with crispy rice and the remaining cherries, pomegranate seeds and almonds. Garnish with the cilantro and serve immediately. Serves 4 to 6.
Williams Sonoma Test Kitchen