RCI-RC.001.0190.001
Saffron and Tomato Rice Pilaf
Saffron and Tomato Rice Pilaf from the Recidemia collection
Prep25 min
Cook30 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- g/1 lb basmati rice450 unitwell-rinsed and soaked half an hour
- Onion1 largechopped
- clove of garlic1 largecrushed
- 2 Tablespoons
- Good pinch of saffron strands1 unitsoaked in 2 Tablespoons warm water
- ripe tomatoes2 unitchopped (peeled if desired)
- 2 Tablespoons
- of each of these powdered spices: cardamom1/4 teaspooncinnamon, red or black pepper
- of toasted vermicelli1/3 cupbroken in small pieces, if necessary (vermicelli can be toasted by roasting in a *dry skillet (i.e. no oil) over medium heat while stirring constantly)
- 1 unit
Method
1
Toast the vermicelli pieces in a dry skillet over medium heat, stirring constantly until lightly golden and fragrant, about 3-4 minutes; set aside.
2
Heat olive oil in a large, heavy-bottomed pot or rice cooker-suitable vessel over medium heat. Add the chopped onion and crushed garlic, sautéing until the onion becomes soft and translucent, about 4-5 minutes.
3
Add the toasted vermicelli to the pot and stir for about 1-2 minutes to coat with oil and lightly toast further.
4
Stir in the chopped tomatoes and cook for 2-3 minutes, allowing them to soften slightly and release their juices.
5
Add the well-rinsed and soaked basmati rice to the pot, stirring gently to combine with the vermicelli, tomato, and spices.
6
Sprinkle the cardamom, cinnamon, and red or black pepper over the rice mixture and stir to distribute evenly.
7
Pour in the chicken broth (using double the volume of rice) and the saffron soaked in warm water, including the water. Stir once gently to combine.
8
Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover tightly with a lid, and simmer undisturbed for 18-20 minutes until the rice is tender and all liquid is absorbed.
9
Remove from heat and let the pilaf rest, covered, for 5 minutes to allow the grains to settle.
10
Fluff the pilaf gently with a fork, breaking up any clumps, and stir in the fresh chopped coriander just before serving.