Total Time
30mins
Prep 10 mins
Cook 20 mins

A really simple fragrant pilaf, that goes with just about anyting.

Directions

  1. Saute shallots in butter. Add rice and saute on low heat until rice is glassy. Add cinnamon, bay leaf and cardamom. Pour in chicken stock bring to a boil and turn to a very low heat, add saffron and cover with a lid. Cook for 15 minutes or until rice is cooked. Stir through coriander if using and grate a little lemon zest on top.