Saffron Rice Pilaf with Red Pepper & Toasted Almonds

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


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

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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