SAFFRON RICE PILAF WITH RED PEPPERS & TOASTED ALMONDS
I think I got this recipe from Fine Cooking Magazine--great read! This simple, tasty side dish reminds me a little of paella, and is so delish--it goes great with just about everything, but I particularly like it with salmon or my Recipe #241378.
Provided by Battle in Seattle
Categories Long Grain Rice
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- On the stove top or in the microwave, heat the broth until hot. Add the saffron, cover, and let sit for 15 to 20 minutes.
- Meanwhile, in a heavy-based 3-quart saucepan with a tight lid, heat the oil over medium heat. Add the diced onion and bell pepper, and cook, stirring occasionally, until soft but not browned, about 5 minutes.
- Add the rice, salt and cayenne, and stir well to coat each grain with oil. Toast for a full five minutes, stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 minutes is up, but keep going). Reduce the heat to low if there are any signs of scorching. Stir in 2 tablespoons of parsley and the garlic.
- Add the saffron broth, stir once, and bring to a boil over medium-high heat. Cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat, and let the pilaf sit, still covered, for five minutes.
- Once the pilaf has rested, remove the lid and fluff the rice with a fork. Using the fork, gently fold in the almonds, the remaining parsley, and the oregano. Taste for seasoning and adjust as needed.
- P.S. You might be tempted to leave out the saffron because it's expensive, but DON'T DO IT! It's worth every penny, and one jar goes a long way. If you have a Trader Joe's in your area, you can pick up a jar for about three to four bucks. If you don't have a TJ's, I'm sorry for you.
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Ibidun Sangodare
[email protected]Meh.
Amir abdur Rahman
[email protected]Overall, this was a great recipe. I would recommend it to anyone looking for a flavorful and easy-to-make side dish.
sangay bumthap
[email protected]I would have liked the recipe to include more detailed instructions for toasting the almonds.
Erica Habada
[email protected]This recipe is a keeper! I'll definitely be making it again.
Tanayah
[email protected]I'm a picky eater, but I really enjoyed this dish. The flavors were subtle and well-balanced.
Jackhlin K
[email protected]I made this for a dinner party and it was a hit! Everyone loved the unique flavor and the beautiful presentation.
Sudais khane
[email protected]I'm not a huge fan of saffron, but I thought this recipe was still delicious. The other flavors really balanced it out.
SDK HASIB
[email protected]I love how easy this recipe was to follow. Even as a beginner cook, I was able to make this dish with ease.
Haven Cantrell
[email protected]I followed the recipe exactly, and the results were perfect. The rice was fluffy and cooked evenly, the red peppers added a nice pop of color and flavor, and the toasted almonds gave the dish a satisfying crunch.
Farhan Malkani Entertainment Channel
[email protected]This saffron rice pilaf was a delightful and flavorful side dish. The combination of fragrant saffron, sweet red peppers, and crunchy toasted almonds created a sensory experience that was both comforting and exciting.