Fragrant Saffron Pilaf

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    50mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    334

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 updated Oct 31, 2018

Ingredients

  • Saffron threads icon
    Saffron threads
    1 tsp (2g)
  • Long grain rice icon
    Long grain rice
    400g (about 2¼ cups)
  • Water icon
    Water
    750ml (3⅛ cups)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Blanched almonds icon
    Blanched almonds
    200g (about 1⅛ cups)
  • Pistachios icon
    Pistachios
    50g (about ½ cup)
  • Cashew nuts icon
    Cashew nuts
    50g (about ¼ cup)
  • Garlic clove icon
    Garlic clove
    2
  • Shallot icon
    Shallot
    2 (84g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    22ml (1½ tbsp)
  • Currants icon
    Currants
    100g (about 1 cup)
  • Dried unsweetened cranberries icon
    Dried unsweetened cranberries
    100g (about 1 cup)
  • Sea salt icon
    Sea salt
    as needed
  • Black pepper icon
    Black pepper
    as needed
  • Fresh parsley icon
    Fresh parsley
    about ¼ cup (16g)
  • Cilantro icon
    Cilantro
    about ¼ cup (7g)

Tools

  • kCook icon Wooden spoon
  • kCook icon TM5
  • kCook icon Medium roasting dish
  • kCook icon Small bowl
  • kCook icon Simmering basket
  • kCook icon Large serving bowl
  • kCook icon TM5 bowl

Step preview

  1. Pre-heat - 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. Fit TM5 bowl to TM5
  15. Chop - approx 3 sec, speed 6
  16. Scrape down sides of TM5 bowl
  17. Sauté - approx 5 min, varoma, speed 1
  18. Transfer content of TM5 bowl to rice
  19. Add currants and dried unsweetened cranberries to the rice
  20. Season with sea salt and black pepper
  21. Toss with slotted spoon
  22. Garnish with fresh parsley and cilantro
  23. Serve
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