Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Sunday, September 13, 2009

Saffron Pilaf

(Safranli Pilav)

Saffron Pilaf
3/4 cup long-grain rice
1 pinch saffron, soaked in 3 tbsp warm water
1 cup hot chicken stock
1 small onion, finely chopped
2 tbsp butter

Wash the rice several times with warm water and drain. Then cover the rice with hot water and leave out for 15 minutes, drain. Melt 2 tbsp of butter in a cooking pot. Saute the onion for about 3-4 minutes. Then add rice and saute for about for 2-3 minutes while stirring. Pour 1 cup of hot chicken stock and soaked saffron with water in it. Season it with salt and pepper. Turn the heat to low and cover. Cook until the rice absorbs all the water.

Take the cooking pot away from the heat. Remove the lid, place a clean kitchen towel on the rim of the pot covering the top and put the lid back on. Let the Saffron Pilaf stand for about 5 minutes (we call this the brewing time) before serving. Sprinkle some chopped fresh (spring) onion all over it. Serve Saffron Pilaf as a side dish with any kind of chicken or beef.

Makes 2 servings.



At 9:05 PM, Anonymous Nic from Oz said...

Hi, What if you wanted to serve this as a catering size?

Could you use a bigger pot or would you have to do it in small quantities at a time?

Thanks for your help


At 12:06 PM, Blogger Binnur said...

Hi Nic,
You can use a bigger pot:)


Post a Comment

<< Home