Go Back
vegan persian rice recipe

Simple Vegan Persian Rice

This simple Persian rice recipe is the perfect side dish to accompany any Iranian main meal. Enjoy the wonderful aromas, flavours and textures that this recipe offers.

Course Side Dish
Cuisine Persian
Keyword persian rice
Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings 4
Calories 231 kcal


  • 1 heaped cup basmati rice
  • 100 grams dried apricots sliced into strips
  • 2 TBSP olive oil
  • 1/4 tsp saffron
  • 1 onion chopped
  • 50g vegan butter your favourite brand!
  • 1 tsp cardamom pods husks removed, seeds crushed
  • 1 tsp ground cumin
  • 1 orange both juice and zest
  • 2 carrots grated
  • 1 cinnamon stick
  • 1/2 tsp each salt and pepper


  1. Firstly, place the apricot strips and saffron in a heatproof bowl and pour over 200ml of boiling water. Set aside for 30 minutes.

  2. We also need to measure the rice into a separate bowl, cover with cold water and leave to soak for 30 minutes. Once soaked, boil in fresh water for 5 minutes, then drain.

  3. Heat the oil and butter in a non-stick pan. Add the chopped onion and ground spices and fry for about 10 minutes on medium-high.

  4. Now add the rest of the ingredients, including the boiled rice, apricots and saffron (with the soaking liquid), and the orange juice, carrots and cinnamon stick.

  5. Season with the salt and pepper and stir over high heat to combine. Cook over a low heat, without stirring, for 35 minutes.

  6. Increase the heat to medium-high for 5–7 minutes or until a golden crust is created on the bottom of the pan.

  7. Now remove from the pan and garnish with the orange zest and cinnamon stick and serve warm or cold, it's delicious either way!