Basmati Rice Pilaf with Whole Spices, Saffron & Mint

Basmati Rice Pilaf with Whole Spices, Saffron & Mint
Photo by Scott Phillips


  • 2 tsp. kosher or coarse sea salt
  • 1 cup uncooked white basmati rice, preferably Indian or Pakistani
  • 2 Tbs. vegetable oil
  • 1 tsp. cumin seeds
  • 6 green or white cardamom pods
  • 2 cinnamon sticks (3 inches each)
  • 2 fresh or dried bay leaves
  • + 3 more ingredients
    • ¼ tsp. saffron threads
    • 1 medium red onion, cut in half and thinly sliced lengthwise
    • 1 cup firmly packed fresh mint leaves (from about 3 oz. mint sprigs), finely chopped

Put the rice in a bowl and gently rinse with three or four changes of water, until the water runs fairly clear. Fill the bowl halfway with cold water and let the rice soak at room temperature for 30 min. to soften the kernels. Drain. Heat a 3-quart saucepan over medium-high heat; pour in the oil...

View full recipe at Fine Cooking


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