International Recipes
Saffron Pilaf (Zaffarani Pullao)
Yield: 4 to 6 servings
Ingredients
- 2 cups long-grain rice, preferably Basmati
- 3 to 4 fresh ripe peaches or 1 (16 ounce) can peaches in syrup, drained
- 6 tablespoons ghee or vegetable oil
- 1/4 cup slivered blanched almonds
- 1/4 cup unsalted pistachios
- 1 medium onion, finely chopped
- 1 (3 inch long) cinnamon stick
- 1 cup milk
- 1/4 cup seedless raisins
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon powdered saffron
- Salt, to taste
Instructions
- Soak the rice in 3 cups cold water for 30 minutes.
- Drain the rice, reserving the water, and set aside.
- Cut the peaches lengthwise into 1/2 inch slices.
- Heat the ghee or oil in a large saucepan over moderate heat and sauté the peach slices until golden on both sides, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels.
- In the same ghee, sauté the almonds until golden brown, about 2 minutes. Remove and drain.
- Repeat with the pistachios.
- Set the almonds and pistachios aside.
- Add the onion to the ghee remaining in the pan and sauté until tender, about 3 minutes.
- Add the cinnamon stick and fry for 1 minute.
- Add the rice and stir constantly for 2 minutes, until the rice begins to brown and is thoroughly coated with the ghee.
- Add the reserved water, milk, raisins, cardamom, saffron and salt. Bring to a boil, stirring occasionally to prevent the rice from sticking to the bottom of the pan. Reduce the heat to low and simmer covered for 10 minutes.
- Remove from the heat and allow to sit covered for 15 minutes.
- Fluff the rice with a fork, remove and discard the cinnamon stick, and transfer to a serving platter.
- Surround the rice with the reserved peach slices and sprinkle with the almonds and pistachios.