Fragrant Saffron Pilaf
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 50mins
-
- Serves
- 8
-
- Calories
- 331
A beautifully pretty rice dish, you can use it as a side dish or just break out the crusty bread and wine and call it lunch! Easy, and sooo delicious.
Inspired by: https://tenina.com/recipes/fragrant-saffron-pilafrecipe updated Dec 21, 2021
Ingredients
-
- Water
- as needed
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- Long grain rice
- 400 g
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- Water
- 750 g
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- Extra virgin olive oil
- as needed
-
- Blanched almonds
- 200 g
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- Pistachios
- 50 g
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- Cashew nuts
- 50 g
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- Garlic clove
- 2
-
- Shallot
- 2
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- Extra virgin olive oil
- 20 g
-
- Sea salt
- as needed
-
- Black pepper
- as needed
-
- Fresh parsley
- 16 g
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- Cilantro
- 7 g
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- Saffron threads
- 1 teaspoon
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- Currants
- 100 g
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- Dried unsweetened cranberries
- 100 g
Tools
-
Oven
-
TM5
-
Medium roasting dish
-
Small bowl
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Simmering basket
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Large serving bowl
-
Tm5 bowl
Step preview
- Pre-heat oven - 160°C
- Add long grain rice and water to the simmering basket
- Steam - approx 14 min, 100°C, speed 4
- Meanwhile soak the saffron threads in enough boiling water to just cover
- Once the rice has finished cooking, pour the water and saffron on top of the steamed rice and stir through
- Drizzle with extra virgin olive oil
- Set aside to cool
- Add blanched almonds to a clean medium roasting dish
- Roast until golden brown - 20 min, 160°C
- Add pistachios and cashew nuts to the nuts
- Roast until golden brown - 10 min, 160°C
- Add garlic clove, shallot and extra virgin olive oil to the TM5 bowl
- Chop with MC in place - approx 3 sec, speed 6
- Scrape down sides of TM5 bowl
- Sauté - approx 5 min, Varoma, speed 1
- Toss all the ingredients together, adding more oil as required
- Season with sea salt and black pepper
- Garnish with plenty of additional fresh herbs
- Serve warm or cold