Basmati Rice Pilaf with Whole Spices, Saffron & Mint

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


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

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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