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Saffron & grape pilaf
Saffron & grape pilaf
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Mediterranean rice with cardamom, grapes, and pistachios. Perfect pairing with slow-roasted chicken or lamb tagine.
Ingredients:
  • 1 tsp saffron threads
  • 18.20 gm olive oil
  • 1 red onion, halved, cut into thin wedges
  • 5.00 gm ground cumin
  • 2 tsp ground coriander
  • 6 green cardamom pods
  • 400g (2 cups) Basmati rice
  • 750ml (3 cups) chicken style liquid stock
  • 300g seedless red grapes, picked, halved lengthways
  • 140g (1 cup) pistachio kernels, coarsely chopped
  • 125.00 ml fresh coriander leaves
Instructions:
  • Mix the saffron and hot water in a small heatproof bowl.
  • In a hot frying pan, sauté onions until soft, then add cumin, ground coriander, and cardamom. Stir and cook until fragrant, about 1 minute.
  • Stir in rice until evenly coated with the aromatic spices. Pour in the saffron-infused liquid and stock, then bring to a gentle boil. Lower the heat, cover, and simmer for 12 minutes until all the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 10 minutes before serving.
  • Fluff the grains with a fork, then mix in the grapes, pistachios, and coriander. Divide into bowls and serve right away.

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