Saffron Rice with Apricots and Sunflower Seeds

“Saffron and apricot are the perfect partners to enjoy with our Gewürz, pairing well with the wine’s floral nose and notes of stone fruit. This side dish is best served with simple roasted chicken or pork.”
Tim Gleadall, AVV Culinary Director & Chef

Serves: 6

2 cups Jasmine rice, rinsed
1/2 tsp saffron threads, roughly chopped
1/4 cup warm water
8 large dried apricots, diced small
1/2 cup butter, unsalted
1/2 cup sunflower seeds, roasted and salted
Salt and pepper, to taste

Method of Preparation:
Prepare rice according to package instructions, then divide evenly into two separate bowls.

While the rice is cooking, soak saffron threads in ¼ cup warm water for 20 minutes. Dice apricots into ¼” cubes.

In a sauce pan, over medium heat, melt butter. Once melted, add apricots and sunflower seeds and combine for about 3 minutes.

Stir butter mixture into one of the bowls of rice until combined. In the other bowl, add the saffron water with threads and mix well until water is absorbed and rice is a brilliant yellow, then toss the two bowls of rice together and add salt and pepper to taste. Mix well and serve warm or at room temperature.