Saffron Rice with Dried Fruit

A dutch oven filled with saffron rice topped with dried fruit
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This fragrant saffron rice recipe makes fluffy rice topped with dried fruit that has been quickly sauteed with diced onions. The flavor combo is out of this world!


For the saffron rice:

  • 1/2 teaspoon saffron threads
  • 3 tablespoons hot water
  • 3 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 cups long-grain rice
  • 4 cups vegetable stock, heated
  • Kosher salt to taste (a pinch or two, depending on how salty your broth is)

For the fruit topping:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 cup of dried apricots, chopped
  • 1 cup coarsely pitted dates, chopped
  • 1/2 cup golden raisins
  • 1/4 cup dry currants
  • 1 cup chopped almonds or walnuts


Prepare the saffron. Crumble the saffron in a bowl or pound it into a powder using a mortar and pestle. Add the hot water and let the mixture steep briefly.

Cook the onions and toast the rice. In a large saucepan, heat the oil over medium heat. Add the onion and saute until soft and translucent, about 5 minutes. Add the rice and toast, stirring constantly, for about 2 minutes.

Finish the rice. Stir in the hot vegetable stock, saffron mixture, and salt. Bring to a boil, cover and simmer over low heat until the rice is tender and the liquid has been absorbed, about 18-20 minutes. Remove from heat and let stand, covered, for about 10 minutes.

Make the fruit topping. While the rice is cooking, make your fruit topping. In a medium skillet, heat the oil over medium heat. Add the onion and cook until it turns a light golden color, 10 to 15 minutes. Add the apricots, dates, raisins, currants, and nuts, then reduce the heat and cook, stirring constantly, for about 10 minutes.

Serve. Fluff your rice, sprinkle with fruit topping, then serve warm.

Keywords: saffron rice, saffron recipe