Saffron Rice Pilaf with Red Pepper & Toasted Almonds

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


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

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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