Saffron & Chickpea Pilaf

Serve up a sumptuous side of rice.

Saffron & Chickpea Pilaf

  • Servings: Varies

You can make this pilaf 1 hour before serving the main. Cover and set aside. This delicious and easy-to-make pilaf is a great side dish for any meal. Originally from the Australian Good Taste magazine, it was created by Rodney Dunn and photographed by Ian Wallace.


  • Butter
  • Onion
  • Saffron
  • Rice
  • Chickpeas
  • Stock


  • Melt butter in a medium saucepan over medium-low heat until foaming. Add onion and saffron and cook, stirring, for 6 minutes or until onion softens.
  • Add the rice and stir to coat. Add the chickpeas and stock, and bring to the boil. Reduce heat to low and cook, covered, for 20 minutes or until rice is tender and liquid is absorbed. Remove from heat and set aside for 5 minutes to stand.
  • Transfer to a large bowl to serve.

  • This recipe has received rave reviews from users who have tried it. Some have suggested adding cooked green beans, cumin seeds, and coriander for extra flavor. Others have noted that it pairs well with lamb kofta and a tomato, broccoli & spinach salad with yoghurt dressing.