Saffron rice is an indispensable accompaniment in Persian cuisine, and it tastes just as good made with fluffy quinoa. Crushing and steeping the saffron in hot water brings out its full flavor and color. If you have coconut oil on hand, the naturally sweet flavor pairs nicely with the cherries and almonds.
Ingredients
Step 1
Crush saffron, if using, with the handle of a wooden spoon (or crush between your fingers) in a small bowl until a powder forms. Add 1 Tbsp. hot water. Swirl gently; set aside to steep.
Step 2
Heat 1 Tbsp. oil in a large pot over medium-high. Add almonds, cinnamon, cayenne, and 1/4 tsp. salt and cook, stirring occasionally, until toasted and fragrant, about 2 minutes. Using a slotted spoon, transfer almonds to a small bowl; reserve oil in pot.
Step 3
Heat oil in pot over medium-high. Add onion and remaining 2 Tbsp. oil and 1 1/2 tsp. salt, reduce heat to medium, and cook until onion is light brown and translucent, about 5 minutes. Add quinoa and cook, tossing to coat, until fragrant and beginning to brown, 1–2 minutes.
Step 4
Stir in 4 cups water, cover pot, and bring to a boil. Reduce heat to low and simmer until quinoa is cooked and water is absorbed, 20–30 minutes. Remove from heat, sprinkle cherries over, cover, and let sit 10 minutes.
Step 5
Transfer 2 cups quinoa mixture to a medium bowl. Reserve 1/2 cup toasted almonds, then toss remaining almonds with remaining quinoa mixture and transfer to a platter. Toss quinoa in bowl with saffron water until coated, then garnish platter with saffron quinoa. Top with remaining toasted almonds.
Do Ahead
Step 6
Quinoa, with cherries, can be cooked 3 days ahead. Transfer to a resealable container and chill. Reheat over low on stovetop or in a 300°F oven until warmed.
If you can't find dried cherries, substitute dried cranberries.
How would you rate Saffron Quinoa with Dried Cherries and Almonds?
Leave a Review
Reviews (12)
Back to Top这是12 +。是careful to not over cook the quinoa. End result is a good side dish. The cherries add the right touch.
Anonymous
Des Moines
10/2/2021
This is fantastic. Like others, I didn't bother with separating quinoa at end, but rather mixed saffon into whole thing. Mine was not dry or bland in least. I think you need to be sure to add just as much salt as recipe calls for, to onions & quinoa. Seemed like a lot to me, but turned out flavorful, as opposed to salty. This is going to be a staple. My kids love it.
Pushie
Cos Cob
12/27/2019
A family favorite-i’ve Made this with all different fried fruits and the favorite has been apricot and cherries mixed. I agree-this can be a bit dry-I drizzle a little olive oil over it before serving
mtnmeye
Denver
10/29/2018
This pilaf was delicious. I did use the dried cherries and they added a nice tang. The almond mixture was incredible (I added a little more cayenne so it had a bite). I had trouble not eating it by the handful before I could add it to the quinoa. The saffron was a waste of time. The yellow color didn't show up at all over the tan quinoa.
Anonymous
Virginia
4/2/2018
This dish has a beautiful party presentation but it is very bland and a tad dry. Quinoa has very little flavor and needs a burst of flavors to make it shine. I don't think this recipe is a keeper but if I were making it again I would add a lot of lemon zest, more cinnamon and some fresh herbs.
Anonymous
DeMichiganMichiganmM
9/2/2017
I made this and it is delicious. I actually didn't separate the quinoa into 2 parts for one part to be colored by the saffron and not the other. I just threw that amazing saffron in the whole dish of quinoa and wowza! I also used cranberries - I didn't have any dried cherries. The amount of cinnamon just right no heat from the cayenne just flavor even people who don't like spicy food loved this dish. Only people who have actually made the dish should rate it. I have Louisa's Persian cookbook it's fantastic but I didn't see this recipe in there I must have missed it. Make this recipe! It's yummy and packed with protein for vegans and vegetarians.
Anonymous
New York
8/9/2017
Even though there are three reviews on this site, sadly I am apparently the first person that actually made this recipe. It's a very quick easy version of a Persian rice, and is quite good, with a sour bite from the cherries and a nice crunch from the almonds. I did use half chicken broth and half water to enrich the flavor, otherwise stuck to the recipe.
starchgirl
Cleveland
5/29/2016
How many servings does this make? It seems like enough Quinoa to feed Xerxes Army!
michael17
Chicago
4/21/2016
If you look at the photo carefully you can just see that some grains are white against the other yellow grains - it's a traditional Mid-Eastern finish to many rice dishes. An alternative method is to drizzle the yellow-coloured liquid over the undivided grains but don't mix it in - the idea is to have a visual colour contrast. The method given in this recipe will colour one half of the total grains more thoroughly, which you can then sprinkle over or gently mix with the uncoloured quinoa. Looks delicious! :)
paul_s
Liverpool, UK
4/17/2016
This recipe looks very good, but I do not understand the directions in the last paragraph: "Transfer 2 cups quinoa mixture to a medium bowl. Reserve 1/2 cup toasted almonds, then toss remaining almonds with remaining quinoa mixture and transfer to a platter. Toss quinoa in bowl with saffron water until coated, then garnish platter with saffron quinoa. Top with remaining toasted almonds. " Why am I only mixing some of the quinoa with only almonds and the rest with the saffron water and almonds? Wouldn't it make sense to mix all the quinoa with saffron and almonds? The picture doesn't look like it is layered. Can anyone explain this once you have made it. Thank you!
lbjs2
芝加哥,
4/16/2016
So good. Healthy hearty and delicious!
Leslie Bok
Collinsville Ct
6/10/2023
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