2 Reviews

This is delicious. I did use water but know the broth would have added more flavour although good without. I used Iranian saffron or maybe it was a stupid imitation, orange bell pepper as that is what I had on hand, white Basmati rice, sea salt, to taste, cayenne pepper powder to taste, dried oregano plus the rest of the ingredients. I may make this again. Made for January's Tag Game ~ Nueces ~ Nuts in the Spain & Portugal forum.

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UmmBinat January 17, 2012

We eat a lot of rice in our house so this was a nice change. I loved the addition of red peppers and almonds. To achieve the deeply flavoured pilaf it is important to use a good olive oil or butter. Next time I might replace some of the chicken broth with some good white wine. I served this with baked chicken breast and my Diva Salad. This dish is definitely company worthy and a keeper. Thanks for posting Battle in Seattle.

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heather in Ont, February 01, 2008
Saffron Rice Pilaf With Red Peppers & Toasted Almonds