Mediterranean Pistachio & Saffron Rice Pilaf

Pilaf or Pulao is a hot favorite very common dish in India or Middle Eastern or Mediterranean countries. I have seen this recipe widely used as a part of Turkish cuisine or Iranian cuisine.

It is easy to cook and delicious to eat. In this recipe rice is cooked in butter, flavored with saffron, garnished with fresh herbs and pistachios & currents or raisins. Yum! Try out this recipe and enjoy with family & friends.

Step-by-Step Easy & Quick Recipe –

Prep Time           Cook Time            Total Time                    Yields

15 mins                 25 mins                   40 mins                   4 servings


Basmati rice – 360 grams

Saffron – 1 teaspoon (strands soaked on 3 tablespoon boiling water)

Pistachio – 60 grams (unsalted, slightly toasted, sliced or coarsely crushed)

Fresh green coriander – 3 tablespoons

Dill – 2 tablespoons

Tarragon – 1 tablespoon

Black currents or raisins – 40 grams

Salt per taste

Ground white pepper

Water – 560 ml (boiling)

Butter – 40 grams (unsalted)


  • Heat and melt butter in a large pan and add rice, all the rice grains should be well coated with butter. After that add boiling water, mix well and cover and cook for 15 minutes.
  • After cooking take off heat, remove the cover and pout the saffron water on one-quarter of the portion on top surface, leaving most of the surface white only.
  • Now transfer to a bowl and fluff the rice gently so that the saffron yellow grains and white grains mix well together but white grains should remain white. Now add the currents or raisins, chopped herbs and lightly toasted pistachios. Mix well and serve hot or at room temperature.

Note: The pistachio & saffron Pilaf can be served with simple veggies for vegan people or roast chicken or it is paired well be fish or meat for non-vegetarians. Bon Apatite!

Happy Cooking!!

Recipe source & Picture courtesy:

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