Description
Here’s a cozy, crowd-pleasing Persian Saffron Bean and Rice Skillet that feels like a warm hug straight from the stove.
Ingredients
Scale
Base Ingredients:
- 1 medium yellow onion, fine dice *
- 1 Tablespoon minced garlic
- 1 teaspoon minced ginger
- 2 cups low-sodium vegetable broth *
- 1 cup water
Spice/Herb Ingredients:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ to ½ teaspoon saffron (+/-) *
- ½ teaspoon cumin
- ¼ to 1 teaspoon sea salt (+/-) *
- 1 bay leaf
Other Ingredients:
- ¼ cup tomato sauce
- 1 – [ 15.5 oz. can ] white beans, drained and rinsed *
- ½ to 1 cup cooked and refrigerated brown rice (or rice of choice) *
Optional Toppings:
- Chopped fresh cilantro or parsley
Instructions
- Place the Spice/Herb Ingredients (except the bay leaf) in a small bowl, mix well, set aside.
- In a large skillet, add the finely diced onions, sauté over medium-high heat for 7 to 9 minutes, add a splash of water, if needed to avoid burning.
- Then lower the heat to medium, add the minced garlic and ginger, sauté, stir constantly for one minute.
- Then add all the remaining Base Ingredients and the Spice/Herb Mix to the skillet, stir to incorporate, bring to a boil, then lower to a low-percolating simmer. Simmer for 3 minutes.
- Add all the Other Ingredients (except the cooked rice) to the skillet, stir well, then tuck in the bay leaf and simmer for 10 minutes, stirring occasionally.
- Add the cooked rice to the skillet, stir and simmer for 5 minutes.
- Remove the pot from the stove, cover with a lid, and allow to sit for 5 minutes to allow the flavors to marry. Remove and discard the bay leaf. Serve topped with chopped fresh cilantro or parsley.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 3 (makes 3 ¾ cups)