Pilaf
This Iranian rice dish can be served as either a main or side depending on what you add to it or serve it with. The method is what we are teaching here and the ingredients can be flexible, but try not to skip the saffron as it is one of the characteristic flavours of pilaf. Saffron lends its singular flavour and beautiful colour to pilafs, but if you don’t have it, add a little ground turmeric instead.
Ingredients 13
350 g basmati rice, rinsed
1⁄8 tsp saffron, large pinch
1⁄2 tsp ground cinnamon
1⁄2 tsp ground cardamom
1⁄2 tsp sugar
1⁄2 tsp salt
1 tbsp orange, zest
50 g currants
50 g almonds, chopped and toasted
1⁄3 cup olive oil, 80ml
1 onion, diced
1 clove garlic, minced
3 tbsp butter, melted, to serve
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Method 8
Soak in hot water for 5 minutes.
Place the in a bowl, cover with water and leave to soak while you prepare everything else.
Place the in a small ramekin and cover with 2 tablespoons water. Set aside.
In a small bowl, combine the , , , and zesty flavour and set aside. In another bowl, mix the dried fruit and toasted seeds or nuts and set aside.
Pour 5 cups (1.25 litres) water into a saucepan, add a pinch of salt and bring to the boil. Drain the , add to the boiling water and cook, without stirring, for 5 minutes only. Drain well.
In a heavy-based saucepan, heat the over medium heat and sauté the and for 4-5 minutes, until translucent. Reduce the heat to the lowest setting possible, then spoon in a third of the par-cooked in a layer in the bottom of the pan. Sprinkle over half the spice mix and then half the fruit and seed mix. Add another third of par-cooked rice to make another layer and add the remaining spices and fruit and seeds. Finally, top with the remaining third of rice.
With the end of a wooden spoon, poke four holes into the that reach all the way to the bottom of the pan. Pour the saffron water over the top of the rice, then cover the pan with a clean tea towel followed by the lid so no steam escapes. Cook for 20 minutes.
Pour the melted over the rice and fluff with a fork before serving. Make sure each person gets some of the crispy crust that will have formed on the bottom of the pan.
Helpful tips
What is the purpose of poking holes into the rice with a wooden spoon?
Can you prepare pilaf in advance and reheat it later?
What are some good main dishes to serve with this pilaf?
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Notes
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