Saffron Pilaf
A fragrant and luxurious rice dish made with saffron-infused stock and browned butter, finished with fresh parsley and cheese. This golden-hued pilaf makes an elegant side dish that pairs beautifully with meat or fish.
Ingredients
- •6 tablespoons butter
- •2¼ cups long-grain rice
- •5 cups vegetable or meat stock
- •1 to taste salt and pepper
- •10 threads saffron
- •2 tablespoons parsley and cheese
- •garnish
Cooking Instructions
- 1.
Melt the butter in a pan over high heat. When it begins to brown, add the rice, and cook, stirring constantly, until it turns opaque. Pour in 4 cups (1 litre / 1 3/4 pints) of the stock, add a pinch of salt, and bring to a boil. Reduce the heat, cover, and simmer for about 20 minutes, or until the rice has absorbed all the liquid and small holes appear on the surface. Stir the saffron into the remaining stock, add it to the rice, and stir gently. Place a clean dish towel over the top of the pan, replace the lid, and remove from the heat. Let the pilaf rest for 5-8 minutes. Serve, sprinkled with finely chopped parsley and grated cheese. This is an excellent accompaniment to roast or braised meat or fish.
35 min
