Saffron Rice with Persian Eggs

Fluffy basmati rice infused with fragrant saffron, topped with savory baked eggs nestled in a spiced tomato sauce, offering a unique and elegant vegetarian meal.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 3
• Cuisine: Persian
• Difficulty: Medium
• Cost: $2.15/serving

Dietary

• Dairy-Free
• Gluten-Free
• Nut-Free
• Pescatarian
• Soy-Free
• Vegetarian

Tags

• bake
• healthy
• savory

Ingredients

• 1 tablespoon olive oil
• 0.5 yellow onion (finely diced)
• 1 clove garlic (minced)
• 0.5 teaspoon ground cumin
• 0.25 teaspoon turmeric powder
• 14.5 ounce diced tomatoes (undrained)
• 0.25 cup vegetable broth
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 eggs (large)
• 1 cup basmati rice (uncooked)
• 2 cup water
• 0.125 teaspoon saffron threads (crumbled, steeped in 1 tablespoon hot water)
• 2 tablespoon fresh parsley (chopped, for garnish)

Instructions

1. Preheat oven to 375 degrees Fahrenheit. In a medium saucepan, bring 2 cups of water and 1/4 teaspoon salt to a boil. Add the basmati rice, stir once, cover, reduce heat to low, and simmer for 15 minutes, or until water is absorbed and rice is tender. Stir in the steeped saffron threads and set aside, keeping warm.
2. While rice cooks, heat 1 tablespoon olive oil in an oven-safe skillet (preferably cast iron) over medium heat. Add the finely diced yellow onion and cook until softened, about 5 minutes. Add the minced garlic, ground cumin, and turmeric powder, cook for 1 minute until fragrant.
3. Stir in the undrained diced tomatoes and vegetable broth. Bring to a simmer and cook for 5-7 minutes, until the sauce thickens slightly. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
4. Make four small wells in the tomato sauce and crack one large egg into each well. Season the eggs with a pinch of salt and pepper.
5. Transfer the skillet to the preheated oven and bake for 8-12 minutes, or until the egg whites are set and yolks are still a bit runny (adjust baking time to your preferred yolk doneness).
6. Serve the baked eggs immediately, directly from the skillet, alongside the warm saffron basmati rice. Garnish with fresh parsley if desired.

Notes

Ensure your skillet is oven-safe. A cast-iron pan works perfectly for this dish.

Nutrition (per serving)

• Calories: 405
• Protein: 18.5 g
• Carbohydrates: 54.3 g
• Fat: 13.5 g
• Fiber: 5.1 g
• Sodium: 720 mg
• Saturated Fat: 3.4 g
• Sugar: 7.8 g
• Cholesterol: 220 mg