Recipe Saffron Rice Pilaf with Veggies

[detroitdad]

• 2 cups medium or long grain rice
• 
  
• 2 tablespoons unsalted butter
• 
  
• 2 tablespoons vegetable or olive oil
• 
  
• 1 large onion, chopped OR 1 large scallion, sliced or chopped
• 
  
• 2 to 4 cloves garlic, pressed or finely chopped
• 
  
• 1/4 cup fresh or frozen peas*
• 
  
• 1 red or yellow bell pepper, chopped*
• 
  
• 1 carrot, peeled and chopped*
• 
  
• 1 or 2 small pieces (2 to 3") of cinnamon stick
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• 1/2 teaspoon salt, or to taste
• 
  
• 1/2 teaspoon ginger
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• 1/2 teaspoon white pepper
• 
  
• 1/2 teaspoon cumin
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• 1/2 teaspoon turmeric
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• 1/4 cup chopped fresh cilantro or parsley
• 
  
• 4 1/2 cups (about 1 liter) of chicken or vegetable stock
• 
  
• 1/2 teaspoon saffron threads

1. In a sauce pan, heat the stock almost to boiling and hold warm.

2. Heat the saffron threads carefully for a minute in a small skillet, just until dry enough to crumble. Crush them and add to the stock.

3. While the stock is heating, combine the remaining ingredients in a deep skillet or 4-quart pot. Cook the rice and vegetables over medium heat, stirring frequently, for about 10 minutes, or until the onions are translucent and the rice begins to color. I sauteed the carrot sticks separately and folded them into the rice after it cooked for a little texture

4. Add the stock and saffron to the rice, stirring only once. Bring the stock to a simmer and taste for salt. Adjust the seasoning as desired. I heated the saffron for a minute in a separate frying pan before adding to the stock.

5. Cover the rice, reduce the heat to low, and simmer gently and undisturbed, for about 25 minutes, or until the liquid is absorbed and the rice is tender.

6. Fluff the rice with a fork, and serve.

I will be serving this with Moroccan Chicken and roasted carrots.

Pictures will be posted in a few minutes.

 

[detroitdad]

I think it could use more saffron

 

[Wandering Bob]

Just great. I said it yesterday: I could eat the pilav on its own - perhaps moistened with some Greek yoghurt - a flatbread or two, and a salad

And I bet it was sensational with the chicken and the carrots

 

[Morning Glory]

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I think it could use more saffron

I'd say so. I think I suggested a generous pinch. That would look like this.... goes off to get saffron..... here we go (oh, that divine aroma!). Maybe a little less than this but you get the idea.

Is it too late to add more? You can steep some more in a little warm water and then mix it through.

 

[detroitdad]

steep it until it turns into a powder and then mix it in?

 

[Morning Glory]

steep it until it turns into a powder and then mix it in?

No - it won't turn into a powder. Just crumble it a bit between finger and thumb and steep in a little warm water. The water will go yellow. Then mix the whole lot into the rice and heat through.

 

[detroitdad]

The extra steeping of the saffron was a great suggestion. The rice had a very distinctive flavor. Everyone loved it.

 

[Morning Glory]

The extra steeping of the saffron was a great suggestion. The rice had a very distinctive flavor. Everyone loved it.

Brilliant! It all looks vibrant and delicious.

 

[CraigC]

Ooh, cook-a-long time, Paella!Got to have a good socarrat.