Rice Pilaf Recipe - Homemade and Easy

Golden saffron rice with long-grain basmati and warm spices

Rice Pilaf Recipe - Homemade and Easy

This Rice Pilaf recipe is incredibly flavorful and delicious. Its mix of rice, veggies and aromatics is inviting. This gives it perfect balance as it works as a weeknight meal and also a meal for special occasions.

Course Lunch/Dinner

Keyword rice

Prep Time 5

Cook Time 25

Servings people

Calories 353.8kcal

Ingredients

2 cups long-grain white rice preferably basmati or jasmine
½ teaspoon saffron threads
4 cups low-sodium chicken or vegetable broth
1 medium onion finely chopped
2 cloves garlic minced
¼ cup unsalted butter or olive oil
½ cup diced carrots
½ cup frozen peas
½ cup golden raisins or dried currants optional
½ teaspoon ground cumin
½ teaspoon ground turmeric
½ bouillon powder optional
salt and pepper to taste
Fresh parsley or cilantro for garnish (optional)

Instructions

Place the rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming sticky. Drain well and set aside.
In a small bowl, add the saffron threads and pour 2 tablespoons of hot water over them. Let it steep for about 10 minutes to release the vibrant color and aroma. Set aside.
In a large skillet or saucepan, heat the butter or olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, for 5-7 minutes, or until soft and translucent. Add the minced garlic and cook for another 30 seconds to 1 minute, or until fragrant.
Add the drained rice to the skillet and toast stirring constantly, for 2-3 minutes, until the rice is lightly toasted and coated with the butter or oil. Add the cumin, turmeric, salt, black pepper and stir to coat the rice evenly with the spices.
Pour the chicken or vegetable broth into the skillet along with the soaked saffron (including the liquid) and stir to combine. Bring the mixture to a boil, then reduce the heat to low and cover the skillet. Allow the rice to simmer gently for about 18-20 minutes or until the liquid is absorbed and the rice is tender.
Once the rice is cooked, add the frozen peas, diced carrots, and raisins to the skillet. Stir gently to combine all the ingredients. Cover the skillet again and let it simmer for an additional 5 minutes or until the peas and carrots are tender.
When the rice is cooked, remove the skillet from the heat and let it stand, covered, for 5 minutes. Then, using a fork, gently fluff the rice to separate the grains. Garnish with fresh parsley or cilantro if desired.
Serve immediately. Enjoy!

Nutrition