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

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