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Recipes - Saffron Rice Pilaf Recipe

Recipe Name

Saffron Rice Pilaf

Submitted by

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Recipe Description

A recipe by Melissa Roberts, found in Gourmet April 2009. the recipe calls for 1 cup dried currents added with the onion and almonds at the end, but I omitted this ingredient.

Quantity	1	Quantity Unit	5-qt. heavy pot	Servings
Prep Time (minutes)	15	Cook Time (minutes)	45	Ready In (minutes)	60

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Ingredients
Amt.	Measure	Ingredient



3/4	teaspoon	saffron
2	tablespoons	boiling water
1/3	cup	olive oil
1	cup whole kernels	1 C almonds sliced,
	cup, chopped	Onion, chopped
3	cups	Rice, Basmati
4 1/2	cups (8 fl oz)	water
1	cup whole kernels	slivered almonds

Steps

Sequence	Step

1	soften saffron in 2 tbsp. hot water in a small bowl
2	Heat oil in a 5-qt heavy pot over medium-high heat until it shimmers. Fry almonds, stirring frequently, until golden, about 3 minutes. Transfer with slotted spoon to paper towels to drain.
3	Fry onion in oil remaining in pot, stirring occasionally, until golden brown, 15-20 minutes. Transfer half of onion to a bowl.
4	Add rice to onion in pot and cook, stirring, until fragrant, about 2 minutes. Add 4 1/2 cups water, saffron mixture, 1 1/2 teaspoons salt, 1/2 tsp pepper and bring to a simmer. Reduce heat to low and cook, covered until water is absorbed and rice is tender, 18-20 minutes. Let rice stand, covered, off heat 5 minutes.
5	While rice stands, stir almonds into bowl with onion.
6	Fluff rice with a fork and serve with almond mixture spooned on top.

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