Saffron Rice Pilaf with Red Pepper & Toasted Almonds

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


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

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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