Vegan Saffron Rice & Vegetable Bowl
Saffron Rice & Vegetable Bowl is a vibrant, aromatic dish inspired by Mediterranean and Middle Eastern cooking. Long‑grain rice is infused with precious saffron for a rich golden hue and delicate floral‑earthy flavour, then tossed with sweet peas, tender carrots, ripe tomatoes, and soft onions. This fully vegan version is naturally dairy‑free and egg‑free, light yet satisfying, and perfect as a standalone meal or a beautiful side dish.
Shared by clara
Time
35 min
Serves
3
Difficulty
easy
đź›’ Ingredients
- 1 cup long‑grain white rice (Basmati works best)
- 1–2 pinches high‑quality saffron threads, soaked in 2 tbsp warm water for 10 minutes
- 2 cups vegetable stock or water.. 1 small onion, thinly sliced
- 1 medium carrot, diced small.. ½ cup fresh or frozen green peas
- 1 ripe tomato, diced.. 2 cloves garlic, thinly sliced
- 2 tbsp extra virgin olive oil
- ½ tsp ground turmeric (optional, for extra golden colour)
- Salt and freshly ground black pepper to taste
- Fresh parsley or coriander, chopped (for garnish)
👩‍🍳 Instructions
- 1
Infuse saffron: Steep saffron threads in warm water while you prep the rest — this releases all the colour and aroma.
- 2
Sauté aromatics: Heat olive oil in a pot over medium heat. Fry onion until soft and pale golden, add garlic and carrot, cook for 3–4 minutes until fragrant.
- 3
Toast rice: Add the rinsed, drained rice and stir gently for 1–2 minutes until grains turn slightly translucent and coated in oil.
- 4
Simmer: Pour in vegetable stock, saffron water (and threads), turmeric, salt, and pepper. Bring to a boil, then reduce heat to low, cover tightly, and cook for 15 minutes.
- 5
Add vegetables: Scatter peas and diced tomato over the top (do not stir), cover again, and leave off the heat for 5 minutes to steam through.
- 6
Finish: Fluff gently with a fork, garnish with fresh herbs, and serve warm.