Saffron pilaf

Saffron pilaf

By
From
A la Grecque
Serves
4
Photographer
Mark Roper

Some people tell me that they don’t like the taste of saffron. Maybe it’s an acquired taste, but I think that it takes a pilaf to another level. Adjust the amount of saffron to suit your taste, but make sure that it doesn’t dominate. Serve with any fish or chicken dish..

Ingredients

Quantity Ingredient
440ml Chicken stock
2 tablespoons extra virgin olive oil
1/2 small onion, diced
1/2 garlic clove, finely chopped
10 strands saffron
220g golden rice, well rinsed under cold running water
1/2 teaspoon salt
freshly ground black pepper

Method

  1. Heat the stock in a saucepan until it reaches boiling point.
  2. Heat the oil in a heavy-based saucepan. Add the onion and garlic and sauté gently for about 5 minutes, until soft and translucent. Add the saffron, followed by the rice. Season with salt and a pinch of pepper and stir together well. Pour on the boiling stock and stir gently. Lower the heat to a gentle simmer, cover the saucepan and cook for about 15 minutes until all the liquid has been absorbed. Serve straight away, or remove the pan from the heat and cover the rice with a tea towel until required.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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