Saffron Rice Pilaf With Red Peppers & Toasted Almonds

Submitted by Battle in Seattle

"I think I got this recipe from Fine Cooking Magazine--great read! This simple, tasty side dish reminds me a little of paella, and is so delish--it goes great with just about everything, but I particularly like it with salmon or my Recipe #241378."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 6-8

ingredients

• 2 1⁄2 cups low sodium chicken broth (can substitute water, but won't be quite as good)
• 1⁄8 teaspoon saffron (about 20 threads or a "pinch")
• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion, small diced (1 1/4 cups)
• 1 red bell pepper, cored, seeded, and small diced (about one cup)
• 1 1⁄2 cups long-grain white rice (I use Basmatti)
• 1 teaspoon kosher salt, more if needed
• 1⁄8 teaspoon cayenne pepper (to taste)
• 1⁄4 cup chopped fresh parsley, divided
• 1 large garlic clove, minced
• 1⁄4 cup slivered almonds, toasted
• 1 tablespoon fresh oregano, chopped (can use half as much dry)

directions

1. On the stove top or in the microwave, heat the broth until hot. Add the saffron, cover, and let sit for 15 to 20 minutes.
2. Meanwhile, in a heavy-based 3-quart saucepan with a tight lid, heat the oil over medium heat. Add the diced onion and bell pepper, and cook, stirring occasionally, until soft but not browned, about 5 minutes.
3. Add the rice, salt and cayenne, and stir well to coat each grain with oil. Toast for a full five minutes, stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 minutes is up, but keep going). Reduce the heat to low if there are any signs of scorching. Stir in 2 tablespoons of parsley and the garlic.
4. Add the saffron broth, stir once, and bring to a boil over medium-high heat. Cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat, and let the pilaf sit, still covered, for five minutes.
5. Once the pilaf has rested, remove the lid and fluff the rice with a fork. Using the fork, gently fold in the almonds, the remaining parsley, and the oregano. Taste for seasoning and adjust as needed.
6. P.S. You might be tempted to leave out the saffron because it's expensive, but DON'T DO IT! It's worth every penny, and one jar goes a long way. If you have a Trader Joe's in your area, you can pick up a jar for about three to four bucks. If you don't have a TJ's, I'm sorry for you.

Reviews

[UmmBinat]

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.

 

[heather in Ont]

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.