Stunner to look at and eat!
Just LOOK at that colour!
And the flavour WOW.
Saffron infused water makes the rice yellow
Think Persian Lamb Shanks,ChickenorLamb Shawarma,lamb koftas,chickenorvegetabletagine.
For more,see herefor all Middle Eastern recipes.
Ingredients in Jewelled Rice Pilaf
Lets stuff with thefuningredients in this pilaf: the add-ins and flavourings.
Add-ins and flavourings
Saffron This is an exotic spice used in Middle Easter / Persian cooking.
Its famous for being the worlds most expensive spice, reflecting the labour intensive production.
Theres 3 tiny strands in each flower which blooms for only one week every year!
Find itin large grocery stores (here in Australia), Middle Eastern/Persian stores and online.
Imitation saffron powder will provide the colour but doesnt provide flavour.
Spices Cumin and fennel seeds, cardamom, all spice and a cinnamon stick.
Saffron infused water makes the rice yellow
This is a combination of spices that reflects the Persian / Middle Eastern roots of this pilaf.
Bay leaves Aromatic added to cook the rice.
Lemon We use the zest only, for a perfume of lemon flavour.
Fluffy rice tumbling out!
It adds that little touch of extra-something.
Fruit and nuts I use almonds, pistachios, apricots, golden raisins and cranberries.
Other you could really make this pilaf your own!
Sultanas, raisins, figs, peach, cherries, mangoes, pineapple all would work here.
For nuts, Id suggest walnuts, cashews, macadamias and non-nuts like pepita.
Peanuts would be a little out of place, I think.
Basmati rice this is the traditional rice for pilafs.
The rice grains are distinctively long with a perfume of flavour.
Other rice that will work long grain and jasmine rice.
Gheeis a punch in of clarified butter that has a more concentrated butter flavour because its 100% fat.
Stored in pantry not in fridge.Make your ownor just use butter.
Onion and garlic Flavour base aromatics.
Stockrather than water, for better flavour.
I use vegetable stock to keep this vegetarian but chicken stock works great too.
How to make Jewelled Rice Pilaf
Saffron water
Grind the saffronthreads into a powder.
Soak Add a bit of boiling water and mix.
Set aside to steep while the rice cooks, and the colour will intensify.
Sautethe fennel and cumin seeds first.
This brings out their flavour.
Then cook the onion and garlic for 5 minutes until the onion is translucent.
Cooking liquid Add the stock, bay leaves, lemon, salt, fruit and nuts.
Steam rice Stir, bring to a simmer, then put the lid on.
Cook for 14 minutes or until the liquid is all absorbed.
Do not peek or stir while its cooking!
Prevent screen from sleeping
Cooked rice This is what it looks like when you remove the lid.
The rice surface will be level and the colour is a light brown.
We will fluff and colour it up in the next steps!
Sparkling jewels!
The best part sparkle it up!
Saffron water Pour over half the saffron water.
Gently fluffthe rice using a rubber spatula.
The long rice basmati rice strands are fragile, we dont want to break them.
Then gently toss again until the rice is all yellow.
Sparkling jewels!Tumble the rice onto a serving platter then sprinkle with pomegranate seeds, pistachios and coriander.
Fish koftas coming Wednesday!
As mentioned earlier, the Jewelled Rice Pilaf is pictured in post with fish koftas.
Youve never had fish like it before and its so easy!
I really hope some of you give this a go one day.
Even just seeing the colourful photos puts me in a good mood and makes me feel all festive!
!
