Carrot Rice with Saffron, Raisins and Pecans


Aromatic, on the sweet side, healthy and vegan. This is a great recipe to include in your buffets, and weekly diet.


Soak in 1/2 cup of warm water for 20 minutes:

  • Raisins, 1/4 cup

Drain and keep the water, in which dissolve:

  • Saffron, 0.25 gr - this is one packet in Greece (alternatively use the equivalent portion of saffron threads)

Leave to steep for another 10 minutes. Meanwhile, in a bowl mix:

  • Carrot, grated, 1 large pc

  • Cardamom powder, 1/4 tsp

  • Cinnamon Powder, 1/4 tsp

  • Olive Oil, 1 tbsp

Heat a large nonstick pan over medium to high heat and add the carrot mix and cook, stirring, for about 5 minutes. Add the raisins, and saffron water and let it bubble for a few minutes, stirring still, until all water evaporates. Off heat, mix in:

  • Rice, cooked, 2 cups

  • Parsley, finely chopped, 1/4 cup

  • Salt, to taste

  • Lemon juice, to taste

Garnish with chopped:

  • Pecan nuts (or any other nut specifically walnuts, or pine nuts)