Try this Caramelized Onion & Almond Rice Pilaf the next time you’re craving a flavorful rice side. It’s versatile enough to pair with Indian-inspired dishes or simple everyday chicken recipes.
Using Saffron
Saffron is an elegant but expensive spice, so I only use it occasionally to add a delicate floral aroma and a subtle colour. I’ve used saffron for many years and even attended classes on how to handle it properly. Living in Andalucía, where saffron is cultivated and used in local dishes, I still find it tricky to get that vivid yellow hue people expect. Regardless, a little saffron infusion lends this pilaf a lovely hint of flavour.
This pilaf is simple to prepare and reheats well. We enjoyed it recently alongside Andalusian braised chicken and it complemented the dish beautifully. Make it ahead when needed and warm it gently before serving.
What the saffron infusion looks like
This is a comforting rice pilaf to serve with many mains. If you’d like to master the onions, check out the post on How to Caramelize Onions for tips on getting them sweet and deeply browned.
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Caramelized Onion & Almond Rice Pilaf
10 mins
30 mins
40 mins
Ingredients
- 1 Cup Basmati rice
- 2 Cups vegetable stock
- Few threads of saffron
- 2 Tablespoons hot water
- 1 onion halved and thinly sliced
- 2 Tablespoons olive oil divided
- Small bunch of fresh coriander
- 1/2 Cup almonds roughly chopped
Instructions
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Combine the saffron threads with hot water in a small bowl. Let them steep for about 15 minutes to release colour and aroma.
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Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the sliced onion and cook, stirring, until it begins to brown, about 5 minutes. Add a couple of tablespoons of the stock, reduce the heat to low, and continue cooking the onions for about 10 minutes, stirring occasionally so they soften without burning. Once the onions are tender, add the remaining tablespoon of oil, the rice, and the saffron infusion. Stir so the rice is coated and the edges turn slightly translucent, about 1 minute. Pour in all the stock, reduce the heat to low, cover, and cook for about 15 minutes. Check the rice: if it is still firm and the liquid has evaporated, add a little hot water and continue cooking until tender. Remove from heat, let rest for a few minutes, then fluff with a fork. Stir in the chopped almonds and fresh coriander, then serve.
*Notes on times: appliances vary; prep and cook times are estimates.
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