Vegan Saffron Rice with Almonds

Total time45 min

Prep time10 min

Cook time25 min

Golden saffron threads steep into a deep amber-gold liquid that infuses every grain of basmati rice with warmth and color. The rice gets a quick toast to bring out its nutty aroma before it simmers low and slow until perfectly tender and fluffy. Toasted slivered almonds add a satisfying crunch on top, while fresh parsley brings a pop of color and brightness to finish the dish. It's an elegant side that pairs with just about anything, and it's a great one to add to your vegan rotation. Simple pantry staples come together here for a fragrant, restaurant-worthy result you can pull off any night of the week.

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Ingredients

4 servings

¼ tsp saffron threads
2 tbsp warm water
1 ½ cups basmati rice
3 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ tsp salt
2 ¼ cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
½ cup slivered almonds

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Combine the saffron threads and warm water in a small bowl and let steep for 10 minutes, until the water turns a deep golden-orange.
2
Rinse the basmati rice in a fine-mesh strainer under cold running water, stirring with your hand, until the water runs mostly clear, about 1 minute. Drain well.

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