Name: Braised Saffron Rice Pilaf
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 tsp saffron threads; 40g unsalted butter, coarsely chopped; 2 tbsp finely diced onion; 250g (1 cup) basmati rice, rinsed; 2 tbsp dry white wine or vermouth, such as Noily Prat; 500 ml (2 cup) chicken stock, warmed; 2 fresh bay leaf; 2 cardamon pods; 100g golden raisins, steeped in boiling water; 80g toasted pistachio kernels; 8 mint leaves, finely chopped; 10g dried rose petals (optional)

Source:meatsmith.com.au

By Meatsmith

4servings

Ingredients

1 tsp saffron threads
40 g unsalted butter, coarsely chopped
20 g finely diced onion
250 g basmati rice, rinsed
2 tbsp dry white wine or vermouth, such as Noily Prat
500 ml chicken stock, warmed
2 fresh bay leaf
2 cardamon pods
100 g golden raisins, steeped in boiling water
80 g toasted pistachio kernels
8 mint leaves, finely chopped
10 g dried rose petals (optional)

Method

Preheat the oven to 100 C. Toast saffron on a small oven tray until fragrant, (around five minutes) then remove from the oven. Increase the heat of the oven to 140C.
Melt the butter in a small saucepan over low heat, then add the onion and sauté until tender. Add the rice and saffron, stir to toast and warm through, then add the wine or vermouth and bring it to a simmer.
Add stock and season to taste, then bring to the boil. Add bay leaf, cover and transfer to the oven. Bake until the rice is tender and the stock is absorbed, then stand for five minutes to rest.
Drain the raisins then garnish the rice, along with the toasted pistachios, mint and rose petals.