Persian Rice with Cranberries and Pepitas

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This dish is wholesome enough to be served as an entree although my meat loving boys always insist it be a side! It’s flavored with turmeric and saffron which gives it that distinctly Persian flare! Also this pairs well with traditional Thanksgiving fare.


You’ll Need: 

Basmati Rice 2 cups

dry1 box of chicken stock ( I prefer bone broth)

Two cups of craisins

1 cup of pepita seeds

Three saffron threads

1 tablespoon of Turmeric

3 Tablespoons of fresh chopped parsley (less if you want the look and less of the taste) 

1/4 cup olive oil

2 cups of water 

In a rice cooker place the rice, stock, water, tumeric, saffron and set to cook. Once finished add the crasins, pepitas and parsley stirring in the olive oil and “fluff.”

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