Eosinophilic Esophagitis Friendly Vegan Saffron Rice with Lemon and Herbs
Total time40 min
Prep time10 min
Cook time20 min
4.8(11)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- ¼ tsp saffron threads
- 3 tbsp warm water
- 1 ½ cups basmati rice
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 2 ¼ cups vegetable broth
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp fresh lemon juice
- 3 tbsp fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh mint leaves, finely chopped (optional)
- 2 tbsp toasted slivered almonds (optional)Can be omitted
slivered almonds
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. Shake off the excess water.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!