Saffron Rice Pilaf with Red Pepper & Toasted Almonds

Saffron Rice Pilaf with Red Pepper & Toasted Almonds
Photo by Scott Phillips


  • Pinch ground cayenne
  • ¼ cup slivered almonds, toasted
  • 1 medium onion, small diced (1-¼ cups)
  • 1 red bell pepper, cored, seeded, and small diced (about 1 cup)
  • 2-½ cups low-salt chicken broth or water
  • ¼ cup roughly chopped fresh Italian parsley
  • 1 tsp. kosher salt; more as needed
  • + 5 more ingredients
    • 1 large clove garlic, minced (1-½ tsp.)
    • 1 Tbs. extra-virgin olive oil
    • Pinch saffron (about 20 threads)
    • 1 Tbs. roughly chopped fresh oregano
    • 1-½ cups long-grain white rice

On the stovetop or in the microwave, heat the broth until hot. Add the saffron, cover, and let sit for 15 to 20 min. In a heavy-based 3-qt. saucepan with a tight lid, heat the oil over medium heat. Reduce the heat to medium low and add the diced onion and bell pepper. Cook, stirring occasionally...

View full recipe at Fine Cooking


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