Saffron Rice Pilaf

Serves 6

You'll Need
  • 3 cups fish or chicken stock
  • ½ tsp saffron threads
  • 2 Tbsp olive oil
  • 1 cup Spanish onion, finely chopped
  • 2–3 cloves garlic, minced
  • ½ red pepper, chopped
  • ½ green pepper, chopped
  • 2 ripe plum tomatoes, peeled and chopped
  • 1 ½ cups Spanish or Arborio rice
Preparation
  • Heat stock in a small saucepan.
  • Cook saffron in a small dry frying pan over moderate heat for about 30 seconds to bring out the flavour.
  • Pour ½ cup of the stock from the saucepan into a small bowl, crumble the toasted saffron into the hot liquid, and set aside to steep.
  • Heat oil in a large, deep frying pan with a well-fitting lid.
  • Add onion and cook over medium heat until soft, then add garlic, peppers, and tomatoes, and continue to cook for about 10 minutes.
  • Add rice and stir over the heat for a few minutes until all the grains are coated with the flavoured oil.
  • Pour in the hot stock and the saffron-flavoured liquid and stir gently while mixture comes to a boil.
  • Reduce the heat to low, cover, and leave to cook for about 15 minutes, until liquid is absorbed and rice is tender.
  • Fluff the rice with a fork, season, and turn out onto a warm platter.

Good to know: This dish is great for entertaining because you can prepare the rice ahead of time. We also sauted the onions and peppers before the guests came so only the assembly was required.