Saffron Pilaf

Saffron Pilaf Recipe
Karry Hosford
To toast the almonds, add them to a small skillet over medium heat, shaking the pan until they turn light golden.

Yield:

8 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 147
Caloriesfromfat 8 %
Fat 1.3 g
Satfat 0.2 g
Monofat 0.6 g
Polyfat 0.5 g
Protein 3 g
Carbohydrate 32.9 g
Fiber 1.1 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 345 mg
Calcium 5 mg

Ingredients

1 tablespoon warm water
1/2 teaspoon saffron threads, crumbled
1 1/3 cups uncooked basmati rice
2 cups cold water
1 teaspoon vegetable oil
3 whole cloves
2 bay leaves
2 1/4 cups fat-free, less-sodium chicken broth
2 tablespoons raisins
3/4 teaspoon salt
2 tablespoons sliced almonds, toasted

Preparation

Combine warm water and saffron.

Rinse rice well; drain. Combine rice and 2 cups cold water in a bowl, and let stand 30 minutes to 2 hours. Drain.

Heat the oil in a large saucepan over medium-high heat. Add cloves and bay leaves; cook 1 1/2 minutes, stirring occasionally (be careful not to burn the bay leaves). Stir in saffron mixture, rice, broth, raisins, and salt; bring to a boil. Reduce heat; simmer 5 minutes or until liquid is absorbed. Reduce heat to low. Cover and cook 5 minutes. Remove from heat; let stand 5 minutes. Fluff with a fork. Discard cloves and bay leaves; sprinkle with almonds.

Note:

Julie Sahni,

November 2003
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