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Jewelled rice salad with apricots & almonds

  • 0:15 Prep
  • 0:10 Cook
  • 10 Servings


  • 750ml (3 cups) hot water
  • 1/2 teaspoon saffron threads
  • 400g (2 cups) Basmati rice
  • 1 orange
  • 75g (3/4 cup) flaked almonds
  • 160g (3/4 cup) dried Turkish apricots, thinly sliced lengthways
  • 115g (3/4 cup) dried cranberries
  • 115g (3/4 cup) unsalted pistachio kernels, coarsely chopped


  • 1
    Combine the water and saffron in a saucepan over high heat. Bring to the boil. Stir in the rice. Reduce heat to low. Cook, covered, for 10 minutes or until liquid is absorbed. Set aside, covered, for 10 minutes to stand. Use a fork to separate the grains. Set aside for 30 minutes to cool completely.
  • 2
    Meanwhile, use a zester, or a vegetable peeler and a small sharp knife, to cut the orange rind into thin strips. Cook the almonds in a medium frying pan over medium heat, stirring, for 1-2 minutes or until lightly toasted.
  • 3
    Add the orange rind, almonds, apricot, cranberries and pistachio to the rice mixture and stir until well combined. Season with salt and pepper.

Source: taste.com.au


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