I don't use saffron too often, mostly because it is just so darn expensive. The world's tiniest container with these priceless little amber threads. I do love the flavour and the hint of colour it adds to dishes. Note, I used the term "hint". I have been using saffron for quite a number of years now. I have even gone to cooking classes some years ago where we were shown how to use saffron properly. I live in Andalucia, Southern Spain where saffron is grown and used in many dishes. However, I have never ever been able to achieve the bright yellow colour associated with saffron. So, why? Well, if I ever figure it out I will let you know.
In the meantime this pilaf it really nice. We had it the other evening with the Andalucian Braised Chicken and it went really well together. this dish can easily be made ahead, reheated and served when you like.
Up close and personal
What the infused saffron looks like
And another one just for good luck
Caramelized Onion and Almond Rice Pilaf
1 Cup/185 grams Basmati rice
2 Cups/480 ml vegetable stock
Few threads of saffron
2 Tablespoons hot water
1 onion, halved and thinly sliced
2 Tablespoons olive oil, divided
Small bunch of fresh coriander
1/2 Cup/55 grams almonds, roughly chopped
In a small bowl, combine the saffron threads with the hot water. Leave to infuse for about 15 minutes or so.
In a medium skillet set over medium heat, add one tablespoon of olive oil and the onion. Give a good stir and cook long enough to brown the onion. Probably about 5 minutes. Add a couple of tablespoons of stock to the onions, reduce heat to low and leave to cook for a further 10 minutes or so. Stir occasionally so they cook evenly and don't burn or stick to the pan. Once cooked. add the extra tablespoon of oil to the pan and the rice along with the infused saffron. give a good stir around the pan and let the rice become a little translucent at the edges, about a minute. Pour in all the stock, reduce heat to low and cover. Check the rice after about 15 minutes and see if it is cooked and the stock absorbed. If still a little hard and the stock has all evaporated, add a little more water. Remove from heat when cooked. Leave a few minutes then fluff up with a fork. Add almonds and fresh coriander. Give a good stir and serve.
Click the downloadable link below to print recipe!
Follow on Social Media
Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
Search for your favourite recipes here!
Everything Mini Cheesecake