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