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.
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.
My Chocolate Nankhatai are HEAVENLY. They’re eggless Indian style cookies made with plenty of ghee. I also use cocoa powder to give a rich, intense chocolatey flavour. Perfect as a tea time treat or bake for special occasions.
Note – This recipe has been updated from the archives – first published 24 September 2012. I’ve added new images and helpful content.
The original nankhatai recipe remains one of my favourite biscuits of all time. The rich buttery flavour and crumbly texture is so addictive! The classic is also a great carrier of flavours – these orange almond nankhatai are perfect examples.
Adding cocoa powder to the dough gives deep chocolate decadence. It almost reinvents nankhatai but you still get the flavour of the ghee and cardamom coming through.
Serve these chocolate nankhatai with a cup of karak chai or coffee. A glass of chilled badam milk hits the spot too! You could also use these to make a chocolate nankhatai cheesecake .
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
All purpose flour (plain flour)
Besan and semolina – used in the classic recipe.
Ghee – I use homemade ghee but you can use shop bought desi ghee. It looks like a lot of ghee but it will give the nankhatai a super buttery and crumbly finish.
Sugar – I use caster sugar as it dissolves quicker when creaming.
Cocoa powder – I have used pure 100% cocoa powder. DO NOT substitute hot chocolate powder which contains far too many other ingredients.
Baking powder – needed to give the dough rise. Use baking powder that is in date.
Cardamom powder – a classic in Indian sweets.
Vanilla – I used vanilla powder to complement and add warmth to the chocolate. If you don’t have it, leave it out.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Chocolate Nankhatai
Equipment
- Kitchen scale
- oven
- Baking tray
Ingredients
- 100 gram ghee
- 125 gram flour
- 12.5 gram besan
- 17.5 gram semolina
- 55 gram caster sugar
- 3 tablespoon cocoa powder
- ⅛ teaspoon baking powder
- pinch cardamom powder
- pinch vanilla powder optional
Instructions
- Pre-heat the oven to gas mark 5 or 375℉ or 190℃ or 170℃ in FAN OVEN.
- In a big mixing bowl, whisk the ghee and sugar until pale and fluffy and the sugar has dissolved.
- Once creamed, sift in plain flour and besan. Add in semolina, baking powder, cardamom, vanilla and cocoa powder.
- Bind into a dough without kneading too much, and make small balls (around 25 grams each). Do not flatten.
- Place on a lined baking tray, Leave enough space between them.
- Bake in a pre-heated oven for 15 minutes.
- Remove from the oven but leave on the baking tray until cool. Sprinkle over pistachios and rose petals. Allow to cool completely, then remove and store in an airtight container. Nankhatai can be stored for up to 5 days.
Video
Notes
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.
