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Saffron pilaf recipe

3 ratings

Try aromatic, vibrant saffron in this Middle Eastern-inspired side dish, which makes a great pairing for a get-together roast dinner. It's so easy to make and the extra effort goes a long way resulting in a rice dish which really sings. See method

Serves 6
5 mins to prepare and 30 mins to cook
242 calories / serving
Healthy
Vegetarian

Ingredients

1 tbsp olive oil
20g butter
2 onions, thinly sliced
300g basmati rice
pinch of saffron, crushed then soaked in 2 tsp hot water
550ml vegetable stock
15g fresh flat-leaf parsley, chopped

Basmati rice can always be swapped for long-grain

Each serving contains

Energy
1020kj
242kcal 12%
Fat
5g 8%
Saturates
2g 11%
Sugars
3g 4%
Salt
0.6g 11%

of the reference intake
Carbohydrate 46.5g Protein 4.9g Fibre 1.5g

Method

Heat the oil and butter in a lidded saucepan over a medium heat. Add the onion and season. Cook for 10 mins or until golden. Add the rice, saffron and its water; stir for 1 min. Pour in the stock.
Cover the pan, reduce the heat to low and cook for 15 mins or until the rice is cooked. Remove the pan from the heat and use a fork to fluff the rice. Stir through the parsley before serving.

See more Side dish recipes