Just plain boiled rice if fine…but not as tasty or attractive as this great Saffron Pilaf. It’s not hard to make at all, just a bit more time consuming than boiling rice for 15 minutes. We love this Saffron Pilaf with grilled Chicken or Lamb. This is a dairy free recipe.
Free From: Dairy, Egg, Nuts, Gluten
Saffron Pilaf
A beautiful addition to any meal, but particularly good with grilled meats and poultry. Preheat Oven to 180°C 350°F
- February 25, 2020
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Ingredients
- 400g Basmati Rice
- 1/2 tsp ground Cumin
- 1/2 tsp Smoked Paprika
- 500 ml vegetable stock
- 2 minced garlic cloves
- 1 tsp crumbled Saffron Threads
- 1/2 onion finely chopped
- Salt, Pepper
Directions
- Step 1
- Crumble the Saffron threads with your fingers (yes you get orange fingers!) and add to the hot vegetable stock
- Step 2
- In a large casserole dish fry the onions in a bit of olive oil until they start to colour
- Step 3
- Add the Garlic, Cumin and Paprika, stir together and cook for a minute
- Step 4
- Tip in the rice and mix enough to cover with the spice mixture, cook for 1 minute until the rice is translucent
- Step 5
- Add the stock and give it all a quick stir
- Step 6
- Cover with the lid and pop it in the oven for 30 minutes
- Step 7
- Do check during the cooking process and add a bit of water if you need to. Sometimes I like to take the lid off for the last five minutes if I feel like a slightly dryer pilaf. Flake with a fork before serving.
These Lamb Kofta’s are great with the pilaf.
