Saffron Almond Asparagus Pilaf
This saffron almond asparagus pilaf combines fragrant saffron rice, tender asparagus, and crunchy almonds, creating an easy asparagus pilaf recipe that's both nutritious and delicious.
Ingredients
- 1 onion, finely chopped
- 3 tbsp coconut oil or butter
- 300 g basmati rice
- A large pinch saffron, added to 460ml boiling water
- 1 bunch asparagus, trimmed and chopped into 1cm pieces
- 25 g dill, roughly chopped
- 25 g tarragon, roughly chopped
- 60 g skinless almonds
Instructions
- In a large skillet, heat 2 tablespoons of coconut oil or butter over medium heat. Sauté the onion until soft and lightly golden, about 5-7 minutes.
- Add the basmati rice to the skillet, stirring continuously to coat each grain in the oil. This step helps the rice absorb the saffron flavors.
- Pour in the saffron-infused boiling water, season with salt and pepper, and cover the pan with a tight-fitting lid. Lower the heat and let it simmer gently for 15 minutes. Check occasionally to ensure it doesn’t stick, adding a splash of water if needed.
- While the rice cooks, steam the asparagus. Place the chopped asparagus in a saucepan with a splash of water and cover. Cook over medium heat for 4 minutes, then rinse with cold water to halt further cooking.
- Once the rice is ready, gently fold in the steamed asparagus, dill, and tarragon. Cover again for 5 minutes to let the herbs infuse.
- Heat the remaining coconut oil or butter in a small pan. Toast the almonds with a pinch of salt, tossing continuously until golden-brown, about 2-3 minutes.
- Top the pilaf with the toasted almonds, serving it warm as a light main course or a nutritious side dish.