Ingredients and Weight: - Basmati rice - 2 cups (500g) - Olive oil - 4 tbsp (60ml) - Onion - 1 large (150g) - Garlic - 3 cloves (15g) - Golden raisins - 1/2 cup (50g) - Almonds - 1/2 cup (50g) - Saffron threads - 1/4 tsp (1g) - Salt and black pepper to taste - Water - 3 cups (750ml)
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Difficulty Level: 2 (Mildly challenging)
Preparation Method Steps: 1. Rinse the rice thoroughly in a fine-mesh sieve until the water runs clear. 2. In a large heavy-bottomed pot or Dutch oven over medium heat, heat the olive oil. 3. Add the chopped onion and cook until softened, about 5 minutes. 4. Add the minced garlic and cook for another minute until fragrant. 5. Add the rinsed rice and stir to coat it in the oil and aromatics. 6. Add the raisins, almonds, saffron, salt, and pepper. 7. Pour in the water and bring to a boil. 8. Reduce heat to low, cover, and simmer for 15 minutes. 9. Remove the lid and fluff the rice with a fork. 10. Serve immediately.
Nutritional Information: (Per serving, for 8 portions) - Calories: 300 - Fat: 10g - Carbohydrates: 50g - Protein: 10g
Dish Characteristics: - Fluffy and aromatic rice with a hint of exotic spices - Golden raisins and almonds add sweetness and texture - Saffron imparts a vibrant yellow color and subtle earthy flavor
User Comments: - "This rice pilaf was a hit at my dinner party! It was easy to make and so flavorful." - Sarah D. - "The saffron gives this dish such a beautiful color and unique taste. It's perfect for special occasions." - John M. - "I've made this recipe several times, and it always turns out perfectly. It's become a staple in my kitchen." - Amy W.
Special Precautions and Tips: - Be sure to rinse the rice thoroughly to remove excess starch. - Use high-quality saffron for the best flavor and color. - If you don't have saffron, you can substitute turmeric powder. - Serve the rice pilaf with your favorite Persian entrees, such as grilled kebabs or stews.