Fragrant Saffron Pilaf
Serves
8
Total Time
50mins
Calories
332
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.
- Wateras neededboiling
- Long grain rice400 g
- Water750 g
- Extra virgin olive oilas needed
- Blanched almonds200 g
- Pistachios50 g
- Cashew nuts50 g
- Garlic clove2
- Shallot2
- Extra virgin olive oil20 g
- Sea saltas needed
- Black pepperas needed
- Fresh parsley16 g
- Cilantro7 g
- Currants100 g
- Dried unsweetened cranberries100 g
- Saffron threads1 teaspoonsoaked
Ingredients
- 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. Meanwhile soak the saffron threads in enough boiling water to just cover
- 5. Once the rice has finished cooking, pour the water and saffron on top of the steamed rice and stir through
- 6. Drizzle with extra virgin olive oil
- 7. Set aside to cool
- 8. Add blanched almonds to a clean medium roasting dish
- 9. Roast until golden brown - 20 min, 160°C
- 10. Add pistachios and cashew nuts to the nuts
- 11. Roast until golden brown - 10 min, 160°C
- 12. Add garlic clove, shallot and extra virgin olive oil to the TM5 bowl
- 13. Chop with MC in place - approx 3 sec, speed 6
- 14. Scrape down sides of TM5 bowl
- 15. Sauté - approx 5 min, Varoma, speed 1
- 16. Toss all the ingredients together, adding more oil as required
- 17. Season with sea salt and black pepper
- 18. Garnish with plenty of additional fresh herbs
- 19. Serve warm or cold
Method
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