A simple rice dish from Spanish cooking, this pilaf is made by sautéing garlic and onion in olive oil and cooking the rice in a saffron-infused vegetable broth. Peas added at the last minute bring both colour and freshness.
Warm the olive oil in a pot, add the chopped onion and sauté until softened, then add the crushed garlic and cook for one more minute.
Add the rinsed rice and stir-fry for two minutes until it absorbs the oil.
Dissolve the saffron in a few tablespoons of warm water and add it to the pot with the vegetable broth and salt; bring to the boil, then cover and simmer on low heat for 25 minutes.
Scatter in the peas for the final five minutes, then remove from the heat and let it rest, covered, for 15 minutes.
Do not add the saffron straight into the liquid; steep it in warm water for a few minutes first to release its colour, or the flavour will not fully develop.
If you cannot find saffron, a pinch of turmeric gives a similar colour, though it cannot replicate saffron's distinctive aroma.
Admin DadaGastro · verified in test kitchenSafranın rengi ve kokusu pilava öyle güzel sinmiş ki, sade haliyle bile özel bir yemek gibi durdu.
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