Saffron Pilaf

11 ingredients
3 steps

Ingredients

  • 1 tablespoon warm water
  • 1/2 teaspoon saffron threads, crumbled
  • 1 1/3 cups uncooked basmati rice
  • 2 cups cold water
  • 1 teaspoon vegetable oil
  • 3 whole cloves
  • 2 bay leaves
  • 2 1/4 cups fat-free, less-sodium chicken broth
  • 2 tablespoons raisins
  • 3/4 teaspoon salt
  • 2 tablespoons sliced almonds, toasted

Directions

  1. 1
    Combine warm water and saffron.
  2. 2
    Rinse rice well; drain. Combine rice and 2 cups cold water in a bowl, and let stand 30 minutes to 2 hours. Drain.
  3. 3
    Heat the oil in a large saucepan over medium-high heat. Add cloves and bay leaves; cook 1 1/2 minutes, stirring occasionally (be careful not to burn the bay leaves). Stir in saffron mixture, rice, broth, raisins, and salt; bring to a boil. Reduce heat; simmer 5 minutes or until liquid is absorbed. Reduce heat to low. Cover and cook 5 minutes. Remove from heat; let stand 5 minutes. Fluff with a fork. Discard cloves and bay leaves; sprinkle with almonds.

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