Saffron Rice Pilaf
MediterraneanVegetarianEasy40 minBy Northstar
Ingredients
Servings
4
- 2 tbsp butter
- 0.5 piece onion, minced
- 0.5 piece red bell pepper, minced
- 2 pinch kosher salt
- 2 cup long grain rice
- 2 0.8 cup chicken broth
- 2 piece strips orange zest
- 0 pinch of saffron strands, steeped in 1/4 cup hot water
- 1 piece bay leaf
- 1 0.5 cup frozen peas, thawed
- 0 golden raisins and pistachios for garnish
Instructions
- 1
Preheat oven to 350°F.
- 2
In a heavy, wide, lidded pan, melt butter over medium-low heat. Add onion, red pepper, and salt. Sweat until aromatic, stirring constantly.
- 3
Add the rice and stir to coat. Continue stirring until rice smells nutty.
- 4
Add chicken broth, orange zest, saffron water, and bay leaf. Bring to a boil. Stir once, then cover pan with moistened dish towel and place lid on top. Bake for 15 minutes.
- 5
Rest at room temperature 10-20 minutes without removing cover. Heat peas separately. Remove lid from rice, turn out onto a platter, add peas and fluff with a fork. Garnish with raisins and pistachios.
Tags
mediterraneanamerican