dougthecook logo
Knowledge is Delicious
small chefs hat

Rice Pilaf with Saffron

Go to the rice pilaf with saffron comments page

I have served this many times and it has always gone over well.



Heat oil in medium heavy saucepan over medium-low heat. Add onions, celery, and carrots and sweat (don't brown) until softened, 3-5 minutes. Add rice and stir to coat each kernel with oil. Cook another 5 minutes.
Pour in broth and stir in saffron. Bring to boil, reduce heat to barely simmer. Add bay leaf and peas. Cover and cook for 20 minutes until rice is has absorbed all the liquid. Remove from heat and let sit 5 minutes before uncovering. Add garnish and serve at once.

print this page