This simple Spanish rice dish is made by sautéing onion and garlic in olive oil, then cooking the rice in saffron-infused vegetable stock. Peas added at the end bring color and freshness to the dish.
Heat the olive oil in a saucepan. Add the chopped onion and sauté until softened, then add the crushed garlic and sauté for 1 minute more.
Add the rinsed rice and sauté, stirring, for 2 minutes until it absorbs the oil.
Steep the saffron in a few tablespoons of warm water, then add it to the saucepan with the vegetable stock and salt. Bring to a boil, then cover and cook over low heat for 25 minutes.
Scatter the peas over the rice during the final five minutes. After removing the pan from the heat, cover it and leave it to rest for 15 minutes.
Do not add the saffron directly to the stock. First steep it in warm water for a few minutes to release its color; otherwise, its flavor will not fully develop.
Safranın rengi ve kokusu pilava öyle güzel sinmiş ki, sade haliyle bile özel bir yemek gibi durdu.
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