Pumpkin and Saffron Jasmine Rice Pilaf
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 2cups jasmine rice
- 6cups (about 2 pounds) pumpkin or butternut squash, peeled, seeded and roughly chopped
- 2tablespoons olive oil
- 3cloves garlic, slivered
- ½teaspoon saffron threads
- ½teaspoon ground allspice
- 1cup grated or minced Spanish onion
- 1tablespoon kosher salt, or to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
346 calories; 5 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 70 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 6 grams protein; 571 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Rinse the rice, cover with cold water by at least 2 inches, and refrigerate overnight.
- Step 2
Place the pumpkin in a food processor with 1½ cups water. Process until very smooth. Squeeze through a fine-meshed strainer over a bowl, pressing down on the solids to release the juice. Pour the liquid into a large measuring cup and add enough water to make 2 cups. (The pumpkin pulp may be used for another purpose, like soup.)
- Step 3
Heat the oven to 350 degrees. Drain the rice. Heat the olive oil, garlic, saffron and allspice in a medium saucepan over medium heat. Add the onion and salt and cook until the onions are translucent, about 3 minutes.
- Step 4
Add the rice and stir gently so as not to break the grains, coating it evenly with the aromatics. Cook until the rice is fragrant and lightly toasted, about 3 minutes. Add the pumpkin juice and stir for 30 seconds to prevent clumping. Cover and bring to a boil.
- Step 5
Transfer to the oven and cook until all the liquid has been absorbed, about 25 minutes. Remove, and keep covered in a warm place for 25 minutes. Uncover, fluff with a fork and serve.
Private Notes
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Cooking Notes
Raven
I made this recipe a second time, since I was also curious if canned pumpkin would work - it was fine, but not worth remaking. Fresh pumpkin however, was incredible. I'm never losing this recipe. Always using fresh, not canned. I'd serve with vegetables, white fish, shrimp or cornish hen, because it is very delicate in flavor.
Raven
I didn't realize that this recipe called for soaking the rice overnight - so I just soaked for an hour. Still cooked perfectly, and was the most soft and fragrant rice I've ever had. Very delicate flavor, didn't taste like squash. Also doubled the saffron, because I never get to use it and it's shelf life is not infinity. Really elegant recipe, another great reason to look forward to fall!
Lane
Made this rice exactly as directed using butternut squash. Very disappointed in the taste. Seemed like the saffron (1tsp) was way too much and not sure solely using the juice of the strained butternut squash along with sautéed garlic and onions was sufficient to add much flavor to the rice. The dish looked pretty and had a nice texture but fell really short on taste. Lots of work for little return. Will not make again. Not sure what I could be done to save the dish.
Mika
Is the squash or pumpkin meant to be put into the food processor raw?
cba
i found trying to press the solids through a strainer to be near impossible, so i squeezed it in an old (clean!) t-shirt which made it much easier to get the liquid out. i assume cheesecloth would work well, also
Nina from Oakland
This was delicious, and so delicate as others described. I may have left it a bit too long in the oven (distracted with New Year's phone calls) and it was a bit crunchy around the edges, which I didn't mind at all. Could this be why it was not as vibrantly orange? I used a fresh pumpkin from my CSA box, and got a full 2 cups of pumpkin juice that started out off the charts orange. The dish was more like a rust tinged beige. I paired exquisitely with black eyed peas and greens for New Years Day.
Nikola
How would you change the recipe if you use brown jasmine rice? I assume I would needto add more water but then I'm scared the pumpkin flavor will be too watered down :/
Bonnie
total disappointment saffron is a special addition given the price but I cooked this exactly as directed the rice was hard I had to add another cup of water not worth the work so dissapointed
Li Sharp
Could you just use canned pumpkin mixed with water in a blender?
Raven
I made this recipe a second time, since I was also curious if canned pumpkin would work - it was fine, but not worth remaking. Fresh pumpkin however, was incredible. I'm never losing this recipe. Always using fresh, not canned. I'd serve with vegetables, white fish, shrimp or cornish hen, because it is very delicate in flavor.
Raven
I didn't realize that this recipe called for soaking the rice overnight - so I just soaked for an hour. Still cooked perfectly, and was the most soft and fragrant rice I've ever had. Very delicate flavor, didn't taste like squash. Also doubled the saffron, because I never get to use it and it's shelf life is not infinity. Really elegant recipe, another great reason to look forward to fall!
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