Fragrant Saffron Pilaf

by

Tenina Holder

POSTED November 1, 2018 (LAST UPDATED September 24, 2021)

Serves

8

Total Time

50mins

Calories

331

A beautifully pretty rice dish, you can use it as a side dish or just break out the crusty bread and wine and call it lunch! Easy, and sooo delicious.

recipe-image

    INGREDIENTS


  • Saffron threads icon
    Saffron threads

    1 teaspoon (about 2 g)soaked

  • Long grain rice icon
    Long grain rice

    400 g (about 2 ¼ cups)

  • Water icon
    Water

    750 g (about 3 cups)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    as needed

  • Blanched almonds icon
    Blanched almonds

    200 g (about 1 ¼ cups)

  • Pistachios icon
    Pistachios

    50 g (about ½ cup)

  • Cashew nuts icon
    Cashew nuts

    50 g (about ¼ cup)

  • Garlic clove icon
    Garlic clove

    2 (about 12 g)

  • Shallot icon
    Shallot

    2 (about 84 g)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    20 g (about 1 ½ tablespoons)

  • Currants icon
    Currants

    100 g (about 1 cup)

  • Dried unsweetened cranberries icon
    Dried unsweetened cranberries

    100 g (about 1 cup)

  • Sea salt icon
    Sea salt

    as needed

  • Black pepper icon
    Black pepper

    as needed

  • Fresh parsley icon
    Fresh parsley

    ¼ cup (about 16 g)

  • Cilantro icon
    Cilantro

    ¼ cup (about 7 g)

    METHOD


  • 1. Pre-heat oven - 160°C
  • 2. Add long grain rice and water to the simmering basket
  • 3. Steam - approx 14 min, 100°C, speed 4
  • 4. Then add saffron threads to the simmering basket
  • 5. Stir until mixture comes together
  • 6. Drizzle with extra virgin olive oil
  • 7. Transfer content of simmering basket to large serving bowl
  • 8. Drain
  • 9. Add blanched almonds to a clean medium roasting dish
  • 10. Roast until golden brown - 20 min, 160°C
  • 11. Add pistachios and cashew nuts to the nuts
  • 12. Roast until golden brown - 10 min, 160°C
  • 13. Add garlic clove, shallot and extra virgin olive oil to the TM5 bowl
  • 14. Chop - approx 3 sec, speed 6
  • 15. Scrape down sides of TM5 bowl
  • 16. Sauté - approx 5 min, Varoma, speed 1
  • 17. Transfer content of TM5 bowl to rice
  • 18. Add currants and dried unsweetened cranberries to the rice
  • 19. Season with sea salt and black pepper
  • 20. Toss with slotted spoon
  • 21. Garnish with fresh parsley and cilantro
  • 22. Serve

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