Saffron pilaf recipe
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- Serves 6
- 5 mins to prepare and 30 mins to cook
- 242 calories / serving
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
Each serving contains
- Energy
- 1020kJ 242.0kcal
- Fat
- 5g
- Saturates
- 2g
- Salt
- 0.6g
- Sugars
- 3g
of the Reference intake
Carbohydrate 46.5gProtein 4.9gFibre 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
