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Golden Rice Pilaf

Gold on gold on gold, this pilaf is a gorgeous side dish with roast chicken.

Chef Tip: If you can't find saffron, no worries! It just adds a little more depth of flavor and another punch of sunshine color.


  • ½ cup golden raisins

  • ½ cup red currants

  • ½ tsp saffron threads

  • Red wine vinegar

  • Olive oil

  • 8 shallots, minced

  • Haven's Kitchen Golden Turmeric Tahini

  • 2 cup basmati rice

  • Salt, to taste

  • 2/3 cup slivered almonds, toasted

  • ½ bunch of parsley, cilantro or mint for garnish (optional)



In a small bowl, submerge the golden raisins and currents in the vinegar and set aside


In another small bowl, add about 2 tablespoons of warm water over the saffron in a small bowl and set aside


Heat a large saucepan over medium-high heat. Add a glug of oil to coat the pan, then the shallots, and cook for about 5 minutes, until they're tender. Stir in about ¼ cup of Tahini, then the rice, and cook for 2-3 minutes, stirring regularly. Season with a pinch of salt, then pour 3 cups water into the pot. Bring to a boil, then cover and turn the heat to low. Cook for 15-20 minutes until rice is fluffy and all the liquid is absorbed


Fluff the rice with a fork, then continue to fluff as you add the saffron mixture (with the water). Strain the currants and raisins and add to the rice along with the almonds and the herbs

Golden Turmeric Tahini

A fresh take on a Middle Eastern classic. Starring toasted sesame seeds, Extra Virgin olive oil, lemon & sumac. Gluten-free. Vegan, Non-GMO, Kosher…

This recipe is also great with our Herby Chimichurri sauce.

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