Pumpkin Saffron Rice

Moroccan style pumpkin saffron rice with bits and bobs of pumpkin, raisins, pine nuts, and spice.
Pumpkin Saffron Rice

Pumpkin Saffron Rice

By Sue Lau

This month for Foodie Extravaganza, Lynda Hardy of Reviews, Chews &  How-To’s is hosting and decided on the theme of pumpkin. As a group of  bloggers, we post once a month  on a unified holiday theme. Being  October,  of course,  pumpkin is perfect, as well as being National Pumpkin Month.

I quickly narrowed down my choice of what to make to being a side dish, and from there, rice. I love to cook rice and haven’t got to eat much of it recently. The dilemma for me was that I wanted something with spice to complement the pumpkin- which of course is easy enough.

I just had to decide if I wanted to do something Moroccan or  something Jamaican. They are  similar enough- but the Jamaican would be definitely  hot and spicy. Since I am doing a couple of upcoming spicy posts next week (Honey Sriracha Peanuts and Ghost Cheddar Popcorn) I thought maybe I would lay off the fire and do the Jamaican one some other time, especially if I can make some Jerk Chicken around the same time.
Pumpkin Saffron Rice
For the rest of dinner with this, I made some roasted  chicken with rotisserie rub and had  some green beans on the side.

We will have more of that  chicken tomorrow for lunch with some  Blood-Orange Cranberry Sauce I made with extra fruit  from  an upcoming event called Freaky Fruits, which  is also next week.  For that I will  be posting recipes for Chayote and Cuitlacoche Enchiladas, and a Passion Fruit Zombie  cocktail.

I’ll try to get the cranberry sauce posted very soon along with yet  another recipe I did out of extra Freaky Fruits, which was Papaya Halwa.
Pumpkin Saffron Rice

Pumpkin Saffron Rice

  • Servings: 8-10
  • Difficulty: easy
  • Print

Pumpkin Saffron Rice

  • 1/2 teaspoon crushed saffron
  • 1/2 cup boiling water
  • 1  tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup chopped onion
  • 2  teaspoons chopped garlic
  • 2-1/4 cup chicken stock
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon  ground  cinnamon
  • 2 cups diced fresh pumpkin or butternut squash
  • 1/4 cup golden raisins
  • 1-1/2 cups basmati rice, rinsed in a strainer until the water runs clear
  • 1/4 cup toasted pine nuts
  • 1 tablespoon minced fresh Italian parsley


  1. Crush  saffron and drop into the half cup of boiling water and let steep for thirty minutes (like  tea).
  2. Heat  the oil and butter in a saucepan and add the onion and garlic, cooking until the onion softens and starts to caramelize.
  3. Stir in the chicken stock, steeping saffron with soaking water,  salt,  pepper, cinnamon, diced pumpkin, and raisins.
  4. Bring to a boil, then cover and reduce heat,  simmering for ten minutes.
  5. Add the rice to the pot and stir; cover   and continue to simmer over low heat for twenty minutes more without lifting the lid.
  6. Remove from heat; stir in the pine nuts and parsley, top  with a clean dish towel  and  then the lid,  letting it sit like that off the heat for about ten minutes to absorb excess steam and make it fluffy.
  7. Lift lid and fluff rice with a fork, then serve at once.

From the kitchen of palatablepastime.com

Pumpkin Saffron Rice
Foodie Extravaganza


National Pumpkin Month

Hosted by Lynda Hardy

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9 responses

    • True story: Bill tried the blood orange cranberry sauce and said “I’ve eaten all sorts of cranberry sauce with orange anything, and this is the best ever.” And a few bites later, after he’d eaten some of the saffron rice, I pose the question I am certain of the answer before I even ask:
      “So….which of these is your favorite?”
      #RiceRiceBaby 😀
      I think it’s my best saffron rice yet.

    • Veggie broth is fabulous in this as well! I like making my own from vegetable bin trims and scraps. I save the bits and bobs in a freezer baggie until I have enough to simmer away. I’ve made some of the best broths that way!

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