One-Pot Saffron Rice Pilaf with Peas
Golden saffron rice dotted with sweet peas and gently scented with warm spices—a vibrant, comforting side for any outdoor feast, cooked entirely in one pot.
Equipment
- Medium pot with lid
- Spoon
Ingredients
- 1 cup long grain white rice
- 1.75 cups water
- 1/2 teaspoon salt
- 1/4 teaspoon ground turmeric
- 1/8 teaspoon saffron threads optional, soaked in 1 tbsp hot water
- 1 cup frozen peas thawed
- 2 tablespoons butter or olive oil
Instructions
- In a medium pot, combine rice, water, salt, turmeric, and saffron with soaking water (if using). Stir to combine.
- Bring to a boil over high heat. Reduce to low, cover, and simmer for 15 minutes.
- Stir in peas and butter or olive oil. Re-cover and cook 5-8 minutes longer, until rice is fluffy and peas are heated through.
- Fluff with fork and serve.
Notes
Saffron is optional for field simplicity—turmeric alone creates a lovely golden color. Use a cozy pot cozy or towel to insulate during resting for fluffiest rice.