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Saffron & lemon pilau
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Layer aromatic pilau rice with flavorful curry and creamy raita for a satisfying meal.
Ingredients:
  • 1/4 tsp saffron threads
  • 60ml (1/4 cup) boiling water
  • 40.00 ml ghee
  • 1 large red onion, halved, thinly sliced
  • 500g (2 1/2 cups) Basmati rice
  • 6 cardamom pods, bruised
  • 2 cinnamon sticks
  • 875ml (3 1/2 cups) chicken style liquid stock (see note)
  • 20.00 ml finely grated lemon rind
  • 45g (1/4 cup) currants
  • 42.00 gm fresh lemon juice
  • 40g (1/4 cup) chopped pistachio kernels
Instructions:
  • Soak saffron in boiling water in a bowl for 10 minutes.
  • In a large saucepan over medium-high heat, swiftly melt the ghee. Sauté the onion, stirring often, until soft for about 5 minutes. Introduce the rice, cardamom, and cinnamon, gently coating everything. Pour in the saffron mixture, stock, and lemon rind. Bring to a boil, then lower heat, cover, and simmer for 18 minutes. Let it rest, covered, for another 10 minutes before serving.
  • Combine the currants and lemon juice, then season with salt and pepper. Fluff the grains with a fork and finish by sprinkling with pistachios.

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