Pistachio Saffron Rice with Goji Berries

With a light nutty flavour and floral notes from the saffron, this middle eastern recipe makes a great side dish for chicken, fish or your favourite vegetarian main.


2.5 tbsp + 3 tbsp of butter
2 cups of basmati rice
2.5 cups of boiling water
1 tsp of saffron threads
1/4 cup of goji berries (can sub in barberries)
1/4 cup each of dill, cilantro and tarragon - coarsely chopped
1/2 cup of pistachio kernels
salt & pepper to taste

Please use organic when possible for greater nutrient density (and a happier planet!).


First soak the saffron threads in 3 tbsp of boiling water for 30 minutes. Then soak the goji berries in enough water to cover them for 10-30 minutes (see goji juice for using left over water).

Melt 2.5 tbsp of butter in a saucepan, stir in the rice coating the grains with butter. Add the boiling water, salt & pepper (~1tsp each), mix well and cover right away. Simmer over low heat for 15 minutes without removing the lid.

Remove the saucepan from the heat (all of the water should be absorbed) and pour the saffron water over the rice and return lid onto the saucepan - allow this to sit for 5-10 minutes.

Gently fluff the rice, drain the gojis and add them in along with the 3 tbsp of butter, herbs, pistachios, salt and pepper. Mix gently and serve.


Gabrielle Eagles
Gabrielle Eagles