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Saffron & Garlic Rice with Toasted Almonds by This Mess is Ours

Thanks to: Meg van der Kruik

“SaffronMeg Beard and Bonnet is a criminally underused herb. Pungent and earthy, it goes best with grains and sauces for a subtly exotic spin. Try it out with this recipe, which is versatile enough for any time of year, and any occasion!”



(Serves: 4)

  • 2 Massel Chicken Style Ultracubes dissolved into 60ml of boiling water.
  • 2 teaspoons Massel Chicken Style Stock Powder
  • 1¾ cups boiling water
  • Pinch of saffron threads (about 6-8)
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • ¾ cup yellow onion, diced
  • 1 cup Basmati rice, rinsed and drained
  • ¼ teaspoon ground cumin
  • Freshly ground black pepper
  • 1/3 cup sliced almonds, toasted
  • ¼ cup minced parsley

In a small heatproof bowl, combine the Massel Chicken Style broth, boiling water and saffron threads. Stir to combine, then cover tightly and set aside.

Heat a medium sized pot over medium heat. Add the olive oil and garlic to the pot and sauté for 2-3 minutes until golden. Add the onion and continue to sauté, stirring frequently until the onion is translucent (about 4-5 minutes).

Add the rice and the Massel Stock Powder to the pot. Stir continuously for 1 minute to toast the rice.

Add the saffron mixture and the cumin to the pot, stir to combine then cover and bring to a boil. Once boiling, remove the lid and stir the rice one time then reduce the heat to a simmer and cover again.

Cook the rice for 20-25 minutes until the liquid is absorbed and the rice is tender. Remove from the heat and allow to sit with the lid on for 10 minutes.

Fluff the rice gently with a fork, then season with freshly cracked black pepper to taste and then also add the almonds and parsley.

Massel products used in this recipe:
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