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
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
- Wash and soak rice at least for 30 minutes prior to cooking.
- After 30 minutes drain out all the water.
- In a wide heavy bottom or a non stick pan, heat up some oil .
- Once warm , add in the whole spices and saute for 30 seconds.
- Now add in the onions and saute until translucent .
- Add in the grated garlic and the drained rice.
- Saute the rice for 1 minute.
- Now add in the tomato paste, turmeric, cayenne pepper, garam masala , some salt and 2 cups of water.
- 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.
- Check for 80 % doneness
- Do not overcook the rice.
- Switch off the heat and let the rice sit covered and undisturbed for 10 minutes.
- The rest of the rice will be perfectly cooked with the steam inside .
- Fluff rice with the fork .
- For pan roasting Brussels sprouts
- In a non stick pan heat oil.
- Once warm , add in the Brussels sprouts and cook on low medium heat stirring occasionally .
- Add in salt and water and cook for 3-4 minutes until the sprouts feel tender and charred a bit.
- Add in agave and pepper and keep aside.
- For pan roasting butternut squash
- In the same pan heat up some oil.
- Once warm add in the squash and some salt.
- Cook on a low heat for 8 – 10 minutes or until tender.
- Assembling the Pilaf
- Add the sprouts and squash to the Pilaf and give it a gentle mix ..
- Add in fresh mint, handful of dried cranberries and nuts.
- Serve warm .
Notes
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
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.
Pin this for later 🙂
Are we friends yet . Let’s connect on-
Facebook| Instagram | Pintrest | Twitter
Happy cooking!
Do share it with the world!
IF SHARING ,PLEASE LINK BACK TO THE POST AS REPRODUCING, DISTRIBUTING OR COPYING PICTURES OR TEXT/ RECIPES THAT BELONG TO CARVEYOURCRAVING IS A COPYRIGHT VIOLATION. YOU CAN ALWAYS LINK BACK TO THE WEBSITE.
Thanks for stopping by.
Need more ideas for thanksgiving ? Try this super easy Apple Pie Sparkler mocktail ,
Hello Kat the whole spices are clove , cardamom , bay leaf as mentioned below the heading whole spices. I have a new recipe card so that heading was not prominent. I have edited put that in bold .
When it mentions whole spices what actual spices are used? Thanks