Thursday, June 27, 2013

Saffron Rice Pilaf

We really don't eat a lot of rice in our house. For whatever reason, my mind always goes to the potato when I am thinking starchy-side dish. I am trying to change this, because when done properly, rice is very flavorful and a delicious, easy side dish. When done wrong, rice is pretty gross, though. But this way is very easy, full of fun flavors and versatile, so you can add whatever spices you have on hand. It cooks up to a beautifully fluffy goodness in only 20 minutes, so you can have you dinner in the oven or on the grill and the rice on the stove and your weeknight supper will be ready in no time. Perfect!
Saffron Rice Pilaf
2 Tbs. grapeseed or canola oil
1 cinnamon stick
4 cardamom pods
4 juniper berries
4 cloves
10 whole peppercorns
4 cups water
1 tsp. saffron strands
2 1/2 cups white rice
1.  Heat 4 cups of water in a kettle or in the microwave until just before boiling. Put 2 Tbs. hot water in a small dish with the saffron to let the saffron bloom.
2.  In a heavy bottom pot, heat 2 Tbs. grapeseed or other flavorless oil over medium high heat until hot.  Add spices (not saffron) to toast them for 5 minutes.
 3.  Add the rice and toast it for another 5 minutes.  Some pieces may become browned, which only adds to the flavor of the dish.
4.  Carefully add the hot water (4 cups) and the saffron.  Turn the heat down to very low and simmer for 20 minutes.
5.  Use a fork to fluff the rice, so it doesn't clump together.
 Serve with your favorite seafood, chicken, pork, or vegetarian entree.

One Year Ago: Strawberry Vanilla Gelato
Two Years Ago: Kiwi Margarita on the Rocks
Three Years Ago: Summer Raspberry-Peach Sangria


  1. Ahh these look outstanding! Someday we will have a grill I hope! (for now, the grill pan will have to work, but it's just not the same)

  2. Weird, I meant to put that comment on the coca cola thighs post. Oh well. The saffron rice also looks delicious :)