| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Turkish |
Rice |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Basmati rice |
| 3/4 |
ts |
Saffron threads |
| 2 |
tb |
Hot water |
| 3 |
qt |
Water |
| 3 |
tb |
Salt (up to) |
| 8 |
tb |
Melted unsalted butter |
INSTRUCTIONS
I have a Turkish recipe for Saffron Pilaf.
Wash, soak & drain rice.
Crumble saffron with fingertips and soak in hot water.
Cook the rice (the instructions are rather complicated, and I'm sure you
have a good way of cooking basmati rice). You end up mixing the butter
with the cooked rice, and steaming it gently for 30 minutes, and let it
rest for 10 minutes.
Just before serving, mix 2 large tablespoons of the cooked rice with the
saffron water in a small bowl. Stirring gently, place the rice on a
platter and garnish with the saffron rice, sprinkling over the top.
This recipe doesn't use much saffron at all. In my limited experience, too
much saffron can be indeed too much. If you have a large bag, you might
share with your friends. Then you can take turns inviting each other over
for saffron pilaf!
ROBLINX@MCS.COM (ROB LINXWEILER)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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