Pumpkin Saffron Rice

Pumpkin Saffron Rice is a Moroccan style rice side dish with bits and bobs of pumpkin, raisins, pine nuts, and spice.Pumpkin Saffron Rice

Pumpkin Saffron Rice

By Sue Lau

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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.

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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 RicePumpkin Saffron Rice

Pumpkin Saffron Rice

Sue Lau
No ratings yet
Cook Time 1 hour 10 minutes
Course Side Dish
Cuisine Moroccan
Servings 9
Calories 94 kcal


  • 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


  • Crush saffron and drop into the half cup of boiling water and let steep for thirty minutes (like tea).
  • Heat the oil and butter in a saucepan and add the onion and garlic, cooking until the onion softens and starts to caramelize.
  • Stir in the chicken stock, steeping saffron with soaking water, salt, pepper, cinnamon, diced pumpkin, and raisins.
  • Bring to a boil, then cover and reduce heat, simmering for ten minutes.
  • Add the rice to the pot and stir; cover and continue to simmer over low heat for twenty minutes more without lifting the lid.
  • 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.
  • Lift lid and fluff rice with a fork, then serve at once.


From the kitchen of palatablepastime.com


Serving: 1gCalories: 94kcalCarbohydrates: 10gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 4mgSodium: 161mgPotassium: 189mgFiber: 1gSugar: 4gVitamin A: 2273IUVitamin C: 5mgCalcium: 17mgIron: 1mg
Tried this recipe?Let us know how it was!

Pumpkin Saffron Rice

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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