Saffron Rice Pilaf
Prepare saffron rice pilaf by simmering basmati rice with saffron, spices, and broth for a flavorful side dish.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Basmati Rice | 2 | Cup |
| Saffron Threads | 0.5 | Tsp |
| Chicken Broth | 1 | Liter |
| Butter | 3 | Tbsp |
| Onion | 1 | Count |
| Garlic | 2 | Clove |
| Cinnamon Stick | 1 | Count |
| Bay Leaf | 1 | Count |
| Cardamom Pods | 3 | Count |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
| Almonds | 50 | Gram |
| Parsley | 1 | Bunch |
Instructions
- Rinse the basmati rice under cold water until the water runs clear.
- Soak the saffron threads in 2 tablespoons of warm water and set aside.
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
- Add the minced garlic, cinnamon stick, bay leaf, and crushed cardamom pods. Sauté for another 2 minutes until fragrant.
- Add the rinsed rice to the pot and stir to coat the grains with the butter and spices.
- Pour in the chicken broth and the saffron water. Stir well and bring to a boil.
- Reduce the heat to low, cover the pot, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.
- Remove from heat and let the rice sit, covered, for 5 minutes. Fluff with a fork.
- Garnish with toasted almonds and chopped parsley before serving.
Prep
- Soak saffron threads in warm water for at least 30 minutes before cooking.
Kitchen equipment
Saffron ThreadsCinnamon StickCardamom Pods