Prepare this aromatic and elegant Cranberry and Saffron Rice for a Christmas feast. This Persian-inspired rice pilaf or pulao is the perfect side dish. It’s studded with fresh cranberries, lightly toasted almonds with wonderful fragrance from saffron. It's vegan, gluten-free and ready within 20 minutes.
Note – This recipe has been updated from the archives – first published December 2018. I’ve added new images and helpful content, the ingredients remain the same but with changes to the cooking method - more on that below.
In full celebration of cranberry season, here is my take on the Persian pilaf - specifically Albaloo Polo. Albaloo polo is made with sour cherries and saffron. I follow the exact same recipe except for adding fresh cranberries.
I call it Christmas rice because that is generally around the time when cranberries are in abundance in the UK. It's festive with the addition of saffron and overall looks beautiful. I love the how the pink of the fresh cranberries pop through.
The Recipe Details
The taste of this rice is different to an Indian vegetable pulao or biryani. Instead, it's delicately sweet with sour/tangy flavours of the cranberries. This is counterbalanced perfectly with the aromatic spices saffron and cardamom.
Making cranberry and saffron rice is easy and you only need a few ingredients. When this recipe was first posted, we used the instant pot to cook the rice. It worked well, but we found that the time taken overall is the same. My trick to get the rice cooked faster is to soak it in cold water for 30 minutes. In that time, it's easy to prep the other ingredients. Also, you have better control of the fluffiness of the rice if cooking on the stove.
Serve it as part of a vegetarian feast with christmas pakora and brussel sprouts korma.
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Basmati Rice - for any pilaf or pulao dishes, my preference is basmati rice. Basmati rice is very aromatic and it has its own beautiful flavours. When it is perfectly cooked, each grain is fluffy and separate, however, you can use any long-grain white rice that you have.
Fresh cranberries - I prefer the tartness and flavour of fresh and they cook down beautifully. You can use dried - just expect it to taste a little different. Use leftovers to make Indian style cranberry chutney - it'll keep well in the fridge.
Oil - any neutral flavoured oil.
Saffron - a few strands of saffron.
White onion - I slice it and sauté just until translucent.
Whole spices - I use bay leaf, a small cinnamon stick and cardamom pods. They add more depth of flavour to the rice.
Almonds - I roughly chop raw almonds and then add to the hot oil just after sautéing the onion. Adding too early and the almonds can burn. This ensures they are gently cooked only.
Freshly chopped coriander - for garnishing.
Sugar and salt
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Christmas Cranberry and Saffron Rice
Ingredients
- 1 cup basmati rice
- ½ cup cranberries fresh
- ½ white onion thinly sliced
- 5-6 almonds roughly chopped
- 2 tablespoon oil
- 1 bay leaf
- 1 inch cinnamon bark
- 5 green cardamom pods
- 1 pinch saffron strands
- 2 tablespoon sugar
- salt per taste
Garnish
- 2 tablespoon coriander
- 1 tablespoon almond chopped (optional)
Instructions
- Clean and wash rice under running cold water. Soak in cold water for 30 minutes.
Stovetop
- Heat oil in a pan on medium heat, add bay leaf, cardamom and cinnamon bark. Once they sizzle, add the sliced onions.
- Saute the onions until light pink, then add chopped almonds and saute for another minute or so.
- Add cranberries, drained rice, saffron, salt and sugar.
- Saute the rice for one minute, then pour over water to cook the rice. Mix well and bring to a boil.
- Cover the pan with a lid and turn the heat low. Allow the rice to cook until fluffy.
- Once done, let the rice steam for 5-10 minutes.
- Carefully fluff the rice with a fork. Garnish with chopped almonds and coriander.
- Serve hot.
Instant Pot
- Arrange the inner pot in the Instant Pot, select SAUTE for 3 minutes.
- Add oil, once hot, add onion and whole spices, saute for a few minutes then add almonds.
- Now add cranberries, drained rice, saffron, salt, sugar and water.
- Mix well and close the lid.
- Pressure cook the rice for 1 minute (this time may need adjusting based on the rice you use). Allow 10 minutes natural pressure release, then release the steam manually.
- Carefully mix the rice with the fork.
- Serve in a serving plate and garnish it with the freshly chopped coriander.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Helen says
Do you have a measure for the almonds? There may be some ingredients one shouldn't 'measure with their heart'. Do you chop the almonds before or after toasting?
Hayley says
@Helen, You can use around 5-6 (more or less) almonds. Chop almonds after roasting it. Hope this helps.
Helen says
I can't wait to try this recipe. Have you tried making it using frozen cranberries?
Hayley says
@Helen, Yes, I have used frozen cranberries for this recipe too.