Turmeric Rice with Cranberries

This Persian-style dish is a tad sweet and nutty, and beautifully paired with fluffy basmati rice. Finish this dish with a sprinkle of parsley.

Serves: 2Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 2


  • ½ cup dried cranberries
  • 2 cups lukewarm water
  • 1 Tbsp. coconut oil
  • 2 Tbsp. pine nuts
  • ½ tsp. ground turmeric
  • ⅛ tsp. garlic powder
  • ½ tsp. saffron dissolved in ¼ cup hot water
  • 2 Tbsp. light brown sugar
  • ¼ tsp. sea salt
  • 1 cup cooked basmati rice


  • Soak cranberries in lukewarm water for about 10 minutes to plump. Drain.
  • In a wok or medium skillet on medium-high, heat coconut oil and stir in cranberries and pine nuts. Add turmeric, garlic powder, saffron, sugar, and salt and reduce heat to low; cook 7 minutes.
  • Add rice and stir until evenly coated; serve immediately.