This Saudi rice pilaf is made by cooking long-grain rice in chicken broth with saffron, cinnamon, and currants. Easy to prepare, it can be served as a main dish or a snack-sized portion.
Rinse the long-grain rice, soak it in warm water for 20 minutes, and drain.
Sauté the onion in butter, add the rice, and cook for a few more minutes.
Add the chicken broth, saffron, cinnamon, currants, and salt. Once it boils, reduce the heat and cook for 20 minutes, until the liquid is absorbed.
Remove from the heat, cover, and let rest for 10 minutes. Fluff with a fork and serve.
Be sure to soak the rice before cooking; skipping this step can make the grains stick together. Allergen: contains milk/dairy (butter).
Safran bulamadığım için yerine az miktarda zerdeçal kullandım, renk yine güzel sarı oldu ama tarifteki kadar derin bir koku alamadım; yine de aile çok beğendi, bir dahaki sefer gerçek safranla deneyeceğim.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
