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Photo of Saffron chicken pilaf by WW

Saffron chicken pilaf

Total Time
1 hr 10 min
20 min
1 hr
Saffron may be an expensive spice but you only need it in very small amounts to do its magic. When combining with cardamom it gives some amazing flavour to this pilaf. Topping with fresh lemon zests gives this dish a fresh citrus taste.


Chicken stock

2 cup(s)

Dried saffron

¼ tsp

Olive oil

1 tbs

Brown onion

1 medium, thinly sliced

Brown rice, dry

1 cup(s)


4 whole


400 g

Frozen green peas

1 cup(s)

Skinless chicken breast

540 g, (buy 600g)

Fresh lemon rind

2 tsp, finely grated


  1. Place stock and saffron in a medium saucepan over high heat. Bring to the boil. Reduce heat and simmer, covered, until required.
  2. Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add rice and stir to coat. Cook, stirring, for 2 minutes or until rice is opaque. Add cardamom and stock mixture and bring to the boil. Reduce heat and simmer, covered, for 30 minutes.
  3. Stir cauliflower into pilaf mixture. Cook, covered, for 15 minutes or until rice and cauliflower are tender. Stir in peas. Set aside, covered, for 5 minutes or until heated through.
  4. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chicken, stirring, for 5 minutes or until browned and cooked through. Add rind and toss to coat. Stir chicken into pilaf mixture. Serve sprinkled with extra zest.


SERVING SUGGESTION: Steamed green beans. TIP: You can use skinless firm white fish fillets instead of chicken.