Saffron pilaf
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 12 | Saffron threads | |
| 1 | large | Yellow onion(s), peeled |
| Finely chopped | ||
| 1 | Garlic clove(s) | |
| Peeled and minced | ||
| 1 | medium | Bay leaf |
| 2 | Cardamon pods | |
| Hulled and crushed | ||
| 1 | Clove | |
| 1½ | cup | Basmati rice |
| 2 | cups | Hot chicken stock |
| 1 | cup | Dry white wine |
| Salt and pepper to taste | ||
Directions
Preheat the oven to 375 F.
Heat the oil over medium heat in a large, heavy saucepan. Add the saffron and saute for 1 min, stirring constantly. Add the onions, garlic, bay leaf, cardamon, and clove to the pan and saute for 2 min.
Add the rice to the pan and saute for 2 min more, stirring constantly. Add the stock and wine and bring to a boil. Cover and place in the oven to cook for about 15-17 min, until the liquid is absorbed. Keep warm until ready to serve.
Grains, Rice, and Beans
by Kevin Graham
ISBN 1-885183-08-9
pg 125
Submitted By DIANE LAZARUS On 11-25-95