Saffron pilau

Yield: 4 servings

Measure Ingredient
15 grams Butter; ( 1/2oz)
1 Cinnamon stick
250 millilitres Water; about (8 fl oz)
150 millilitres Vegetable stock; ( 1/4pint)
¼ teaspoon Salt
2 Bay leaves; crumbled
1 250 gram lon grain rice; (8oz)
4 Saffron strands
50 grams Flaked almonds; toasted, to garnish
; (2oz)

Melt the butter in a large saucepan with the cinnamon stick.

Add the water, stock, salt and bay leaves and bring to the boil.

Add the rice, cover and cook over a very low heat for 10 minutes.

Stir the saffron into the rice and cook for a further 10 minutes, or until the liquid has been absorbed and the rice is tender, stirring occasionally and adding a little more water if necessary.

Transfer to a warmed serving dish, sprinkle with the almonds and serve.

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