SAFFRON RICE PILAF WITH RED PEPPERS & TOASTED ALMONDS
I think I got this recipe from Fine Cooking Magazine--great read! This simple, tasty side dish reminds me a little of paella, and is so delish--it goes great with just about everything, but I particularly like it with salmon or my Recipe #241378.
Provided by Battle in Seattle
Categories Long Grain Rice
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- On the stove top or in the microwave, heat the broth until hot. Add the saffron, cover, and let sit for 15 to 20 minutes.
- Meanwhile, in a heavy-based 3-quart saucepan with a tight lid, heat the oil over medium heat. Add the diced onion and bell pepper, and cook, stirring occasionally, until soft but not browned, about 5 minutes.
- Add the rice, salt and cayenne, and stir well to coat each grain with oil. Toast for a full five minutes, stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 minutes is up, but keep going). Reduce the heat to low if there are any signs of scorching. Stir in 2 tablespoons of parsley and the garlic.
- Add the saffron broth, stir once, and bring to a boil over medium-high heat. Cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat, and let the pilaf sit, still covered, for five minutes.
- Once the pilaf has rested, remove the lid and fluff the rice with a fork. Using the fork, gently fold in the almonds, the remaining parsley, and the oregano. Taste for seasoning and adjust as needed.
- P.S. You might be tempted to leave out the saffron because it's expensive, but DON'T DO IT! It's worth every penny, and one jar goes a long way. If you have a Trader Joe's in your area, you can pick up a jar for about three to four bucks. If you don't have a TJ's, I'm sorry for you.
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Kendrick Vaivela
[email protected]This is one of my favorite recipes. It's always a crowd-pleaser.
Tushabirane Stella
[email protected]I'm not a big fan of saffron, but I really enjoyed this dish. The flavors were very well-balanced.
mero monem
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Michael Vals
[email protected]I found the recipe to be a bit bland. I would recommend adding more salt and pepper to taste.
Mmathapi Moloto
[email protected]This recipe is a keeper! I will definitely be making it again.
Mirkhan liskani
[email protected]I didn't have any saffron on hand, so I substituted turmeric. It still turned out great!
Keeyan Bezuidenhout
[email protected]The saffron rice pilaf was a bit too dry for my taste, but the flavors were spot on.
Roel Ramos (Mr.Ramos)
[email protected]This dish was easy to make and so delicious. I loved the combination of flavors and textures.
Noodleboy
[email protected]I've made this recipe several times and it's always a hit. The rice is fluffy and flavorful, and the red peppers and almonds add a nice touch of color and crunch.
Mano Butt
[email protected]This saffron rice pilaf was amazing! The flavors of the saffron, red peppers, and toasted almonds came together perfectly. I followed the recipe exactly and it turned out great.