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Saffron pilaf recipe
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3 ratings
Try aromatic, vibrant saffron in this Middle Eastern-inspired side dish, which makes a great pairing for a get-together roast dinner. It's so easy to make and the extra effort goes a long way resulting in a rice dish which really sings. See method
Ingredients
- 1 tbsp olive oil
- 20g butter
- 2 onions, thinly sliced
- 300g basmati rice
- pinch of saffron, crushed then soaked in 2 tsp hot water
- 550ml vegetable stock
- 15g fresh flat-leaf parsley, chopped
Basmati rice can always be swapped for long-grain
Each serving contains
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Energy
1020kj
242kcal
12%
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Fat
5g
8%
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Saturates
2g
11%
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Sugars
3g
4%
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Salt
0.6g
11%
of the reference intake
Carbohydrate 46.5g
Protein 4.9g
Fibre 1.5g
Method
- Heat the oil and butter in a lidded saucepan over a medium heat. Add the onion and season. Cook for 10 mins or until golden. Add the rice, saffron and its water; stir for 1 min. Pour in the stock.
- Cover the pan, reduce the heat to low and cook for 15 mins or until the rice is cooked. Remove the pan from the heat and use a fork to fluff the rice. Stir through the parsley before serving.
See more Side dish recipes