Coconut Saffron Basmati Rice with Chickpeas and Greens

Ingredients

• 1/8 tsp saffron threads (about a pinch)
• 2 tbsp warm water (for soaking saffron)
• 1 tbsp coconut oil
• 1/2 whole large onion (diced)
• 2 whole garlic cloves (minced)
• 1 tbsp fresh ginger (grated, optional)
• 1 cup basmati rice (rinsed thoroughly)
• 1/2 tsp salt (plus more to taste)
• 1 15oz can canned chickpeas (rinsed and drained)
• 1 13.5oz can full-fat coconut milk (full-fat)
• 1 cup vegetable broth or water
• 2 cups fresh spinach or kale (loosely packed)
• 1/4 cup fresh cilantro (chopped, for serving)
• 2 whole lime wedges (for serving)

Instructions

1. 1

   Bloom saffron: In a small bowl, soak saffron threads in 2 tbsp of warm water; set aside.

2. 2

   Sauté aromatics: Heat coconut oil in a saucepan over medium heat. Add onion and cook 5 minutes until soft. Add garlic and ginger, cooking 1 more minute.

3. 3

   Toast rice: Stir in rinsed basmati rice and salt. Cook for 1 minute to lightly toast.

4. 4

   Simmer: Add coconut milk, broth, and saffron water (including threads). Bring to a gentle boil, then reduce heat to low. Add chickpeas and stir gently.

5. 5

   Cover and cook: Cover and simmer 15–18 minutes until rice is tender and liquid is absorbed.

6. 6

   Add greens: Stir in spinach or kale. Cover again and let sit off the heat 5–10 minutes.

7. 7

   Fluff and serve: Fluff gently and serve warm with cilantro and lime wedges.

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