Bring tons of flavor to your holiday table with this Fall Harvest Tomato Saffron Pilaf. A vegan and gluten-free dish that will brighten up your dinner with ease.

This Fall inspired pilaf has all the attributes of a complete holiday feel.

Long grain basmati rice simmered with tomato paste , indian spices with a touch of saffron for a beautiful orange hue and irresistible fragrance forms the base of this pilaf.

Adding pan roasted Brussels sprouts and butternut squash screams fresh fall flavors . This rich looking pilaf is finished off by some fresh mint and last but not the least studded with dried cranberries.

For making it extra special and festive how can we forget some nuts.

Overall this sweet and spicy combination with loaded flavors and textures will definitely make some great memories around your dinner table .

Making this pilaf is way easier than it sounds.

A perfect addition to your Thanksgiving menu but not limited to it. Enjoy it on any day because every day is special .

Given below is a quick step by step pictorial followed by recipe and important notes. Hope you like this recipe and do give it a try. 

How to make tomato saffron pilaf ?

Fall harvest tomato saffron pilaf

Fall inspired Pilaf with tons of flavor to make any day special. Vegan and gluten-free

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Course Dinner, Lunch

Cuisine Indian, seasonal

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4

Author Khushboo Kothari

Ingredients

• 1 cup Basmati rice
• 2 cups water
• 1 tablespoon coconut oil

Whole spices

• 1 cardamom split open
• 1 bay leaf
• 2-3 peppercorns
• 1 clove

Other ingredients

• 1 cup chopped onions
• 2 tablespoon tomato paste
• 1 teaspoon grated garlic
• 1 teaspoon cayenne pepper optional
• ½ teaspoon turmeric powder
• ¼ teaspoon garam masala optional
• Generous pinch of saffron
• Salt to taste

For roasting Brussels sprouts

• 16-18 count cleaned Brussels sprouts halved or quartered
• 1 tablespoon oil
• 1 teaspoon agave or raw sugar
• Salt to taste
• 2-3 tablespoons water

For roasting Butternut Squash

• 1 cup cubed or fries like butternut squash
• 1 tablespoon oil
• Salt to taste
• Couple of twists of pepper

Additionally needed

• Fistful of chopped fresh mint leaves
• Dried cranberries
• Roasted cashews or any other nuts

Instructions

1. Wash and soak rice at least for 30 minutes prior to cooking.
2. After 30 minutes drain out all the water.
3. In a wide heavy bottom or a non stick pan, heat up some oil .
4. Once warm , add in the whole spices and saute for 30 seconds.
5. Now add in the onions and saute until translucent .
6. Add in the grated garlic and the drained rice.
7. Saute the rice for 1 minute.
8. Now add in the tomato paste, turmeric, cayenne pepper, garam masala , some salt and 2 cups of water.
9. Mix well and let the rice come to a boil. Now add in the saffron and reduce the heat to low and cook the rice covered until rice is tender and all the water is absorbed say about 15 minutes.
10. Check for 80 % doneness
11. Do not overcook the rice.
12. Switch off the heat and let the rice sit covered and undisturbed for 10 minutes.
13. The rest of the rice will be perfectly cooked with the steam inside .
14. Fluff rice with the fork .
15. For pan roasting Brussels sprouts
16. In a non stick pan heat oil.
17. Once warm , add in the Brussels sprouts and cook on low medium heat stirring occasionally .
18. Add in salt and water and cook for 3-4 minutes until the sprouts feel tender and charred a bit.
19. Add in agave and pepper and keep aside.
20. For pan roasting butternut squash
21. In the same pan heat up some oil.
22. Once warm add in the squash and some salt.
23. Cook on a low heat for 8 – 10 minutes or until tender.
24. Assembling the Pilaf
25. Add the sprouts and squash to the Pilaf and give it a gentle mix ..
26. Add in fresh mint, handful of dried cranberries and nuts.
27. Serve warm .

Recipe Notes

You can roast the squash and sprouts in the oven instead of pan roasting them.
Use ghee instead of coconut oil
Make this Pilaf up to 2 days ahead of time .
Add 1-2 tablespoon more water to rice if needed.
Whole spices makes the Pilaf more fragrant and flavorful. Skip if unavailable.

Nutrition Facts

Fall harvest tomato saffron pilaf

Amount Per Serving (4 g)

Calories 0

* Percent Daily Values are based on a 2000 calorie diet.

Hope you will find this rich and easy Tomato Saffron Pilaf worthy enough of adding to your holiday menu . What’s on your Thanksgiving menu ? I would love to know. Do drop me your comments below. 

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Need more ideas for thanksgiving ? Try this super easy Apple Pie Sparkler mocktail ,