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Saffron & pistachio rice
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate rice with saffron and pine nuts for a gourmet twist.
Ingredients:
  • 40g butter
  • 36.40 gm olive oil
  • 660g (3 cups) medium-grain rice, rinsed, drained
  • 1/4 tsp saffron threads
  • 750ml (3 cups) cold water
  • Pinch of salt
  • 100g pistachio kernels
Instructions:
  • In a large saucepan over medium heat, melt the butter with the oil. Add the rice and saffron, then mix well.
  • Combine the water and salt in a pot and bring it to a boil. Once boiling, lower the heat to simmer, cover the pot, and cook for 12 minutes or until all the liquid is absorbed. Let it rest, covered, for 10 minutes before serving.
  • Toast the pistachios in a heated frying pan until fragrant, then coarsely chop. Mix them into the rice and enjoy while warm.

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