Saffron rice pilaf is a simple dish made by toasting rice in butter, colouring it with saffron and letting it absorb the water over low heat. With very few ingredients, it comes together quickly for everyday meals.
Melt the butter, add the rinsed rice and toast it for a few minutes until translucent.
Stir the saffron into the hot water and pour it over the rice with the salt. Simmer over low heat for 10 minutes, until the water is absorbed.
Take it off the heat and let it rest, still covered, for 5 minutes, then fluff with a fork and serve.
Rather than dropping saffron straight into the pot, steep it first in a few spoonfuls of hot water and add that liquid — the colour spreads more evenly. Don't stir the pilaf before it has rested off the heat, or the grains will break. Allergens: contains milk and dairy.
Tarifteki 10 dakika bende hiç yetmedi, pirinç dipte tutmuş ama üstü hâlâ diriydi; ocağımın gücü mü düşük, yoksa suyu az mı koydum acaba? Aynı ölçüyle bir daha denemeden önce fikrinizi almak istedim.
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