Cooking at Every Stage: Saffron Crispy Rice Salad with Harissa Vinaigrette

Saffron is a delicious and potent spice that has been revered for centuries for its culinary and health benefits. It’s also an important nutrient in our her life STAGES formulas. That’s why the chefs at Homemade—the largest livestream cooking community in the world—selected saffron as the featured ingredient for the latest “Cooking at Every Stage” class.

This free, six-part culinary series teaches you how to make delicious and healthy meals built around ingredients in STAGES. Talented female chefs also share their experiences navigating their stage of life, from PMS through postmenopause.

Register now for the final class on 12/2. But don’t worry if you can’t attend live: This and all previous classes are recorded, so you can cook alongside these talented chefs anytime.

Below, find a video of the full Saffron Crispy Rice Salad with Harissa Vinaigrette class plus the recipe. Saffron is an anchor ingredient in STAGES Perimenopause, crafted to support a range of perimenopausal concerns.*

While she cooks the crispy rice, Chef Kenza Mouahidi shares her perimenopause journey. She speaks candidly about her struggles with night sweats, sleep, and mood—as well as the support she experiences now that she takes STAGES.*

“[STAGES] has helped me a lot because it has maca and saffron… I’m glad this supplement exists.”

- Chef Kenza Mouahidi

Own your stage and get cooking.

Saffron Crispy Rice Salad with Harissa Vinaigrette

“You’ll see this rice has this beautiful yellow color. That’s all thanks to the saffron.”

- Chef Alex

Servings: 4

Prep Time: 20 minutes

Cook Time: 50 minutes

Ingredients:

For the Crispy Rice:

• 1 1/2 cups jasmine rice, rinsed
• 2 1/2 cups water or vegetable stock
• Generous pinch of saffron threads
• 1 tablespoon olive oil or butter
• Salt, to taste

For the Salad:

• 1 cucumber, thinly sliced
• 1/2 cup radishes, thinly sliced
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• 1⁄4 cup plain greek yogurt
• Lettuce leaves, for serving

For the Crispy Chickpeas:

• 1 can chickpeas, drained, rinsed, and patted dry
• 2 tablespoons oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper, to taste

For the Harissa Vinaigrette:

• 1 tablespoon harissa paste
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon honey or maple syrup (optional for sweetness)
• 1/4 cup olive oil
• 1 small garlic clove, minced
• Salt and pepper, to taste

Instructions:

1. Cook and Cool the Saffron Rice: Heat the water or vegetable stock in a small saucepan until hot. Cut the heat,add the saffron threads and let them steep for 5-10 minutes. Add the rice and olive oil or butter and bring to a boil. Lower the heat to a simmer, cover, and cook for 15-18 minutes until the rice is tender and the liquid is absorbed. Season with salt to taste. Let the rice cool slightly, then spread it out on a tray to allow it to dry a bit (this helps with crisping later).
2. Crisp the Rice: Preheat the oven to 400F. Toss the cooled rice with 2 tablespoons of oil and a pinch of salt. Spread evenly on a baking tray line with parchment paper. Bake for 30 minutes, or until the rice is crisp and starting to look golden brown.
3. Season and Bake the Chickpeas: Meanwhile, spread the rinsed and drained chickpeas on a clean kitchen towel or paper towel. Pat them dry thoroughly to help them crisp up in the oven. In a large mixing bowl, toss the chickpeas with olive oil to coat them evenly. In a small bowl, mix together the smoked paprika, cumin, garlic powder, ground coriander, cayenne (if using), salt, and pepper. Add the spice mixture to the chickpeas and toss until they are evenly coated.
4. Bake the Chickpeas: Spread the seasoned chickpeas in an even layer on a baking sheet. Bake for 25-30 minutes, shaking the pan or stirring halfway through to ensure they cook evenly. The chickpeas should become golden and crispy. Once done, let the chickpeas cool slightly. They will continue to crisp as they cool.
5. Make the Harissa Vinaigrette: In a small bowl, whisk together the harissa paste, lemon juice, red wine vinegar, honey (if using), and minced garlic. Slowly drizzle in the olive oil while whisking to emulsify the dressing. Season with salt and pepper to taste.
6. Assemble the Salad: In a large bowl, combine the cucumber, radishes, mint, and cilantro. Drizzle with the harissa vinaigrette and toss. Add the cooled crispy rice chunks and chickpeas into the salad and toss once. Spread the yogurt on the bottom of a serving tray, or distribute over four plates. Spoon the rice and vegetable mixture over the yogurt and top with the extra herbs if desired.

Though Solaray’s her life STAGES Perimenopause is not intended to address every concern mentioned here, it provides powerful support for this life stage. Results may vary; these statements represent this chef’s experience with the product.