Sahar Saffron
Sahar Saffron
 

Saffron Rice Pilaf

The raisins and carrot give a hint of sweetness to this dish.
Yields: 4 Servings

  • A pinch of saffron threads
  • 2 cups hot water
  • 1 cup long-grain white rice
  • 1/3 cup golden raisins
  • 1 carrot, cut in julienne strips
  • 1 tablespoon unsalted butter or margarine
  • 1/2 medium onion, finely chopped
  • 1 cup toasted slivered almonds

1. In a medium saucepan, soak saffron in water about 10 minutes. Bring to a boil. Add rice, raisins, carrot, butter or margarine and onion; stir until combined. Bring to a boil.
2. Reduce heat. Cover and simmer until rice is tender and liquid is absorbed, 15 to 20 minutes.
3. Stir almonds into hot rice.

 

 

From LOW-SALT COOKERY by HP Books, 1986

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