Saffron rice pilaf
Saffron rice pilaf
Σχετικά με τη συνταγή
Διατροφική αξία ανά μερίδα
Saffron rice pilaf
Waiting time 5'
Υλικά
- 500 g medium-grain rice
- 1.8 litres hot chicken stock à la Grecque
- 60 ml olive oil
- 40 g butter
- 1 onion, finely chopped
- 1 tsp saffron (Kozani saffron)
- 2 bay leaves
- 1 lemon, halved
- Salt
- Freshly ground white pepper
Εκτέλεση
Rinse the rice thoroughly under cold running water and leave it to drain.
Place the saffron in a small bowl with a little warm chicken stock and allow it to infuse, releasing its color and aroma.
Heat the olive oil in a saucepan over medium heat and sauté the finely chopped onion, stirring gently until softened and translucent.
Add the hot chicken stock, the bay leaves and the halved lemon.
Season with salt and freshly ground white pepper, then add the infused saffron together with the stock in which it has soaked.
Add the butter and allow the stock to come to a boil.
Add the rice and stir gently at first, allowing it to distribute evenly throughout the saucepan and preventing it from sticking to the bottom.
Once the stock comes back to a boil, reduce the heat and continue cooking, stirring occasionally, until the rice has absorbed the stock and becomes tender yet fluffy, about 18 minutes.
When the pilaf is almost ready, remove the saucepan from the heat and cover it with its lid.
Allow the pilaf to rest for 5-6 minutes so the remaining moisture is absorbed and the rice finishes steaming.
Remove the lid and discard the bay leaves and the lemon.
Fluff the rice gently with a fork and serve immediately on warm plates.
The secret to an elegant saffron pilaf is to soak the saffron in a little warm chicken stock before adding it to the dish. This allows it to release its distinctive golden color and delicate aroma.
Using chicken stock instead of plain water gives the pilaf a richer flavor, while allowing it to rest before serving ensures light, fluffy and perfectly separated grains.
