Saffron pilaf with caramelized onions, roasted almonds and currants
8 servings
75 minutes
Saffron pilaf with caramelized onions, fried almonds, and raisins is an exquisite dish of Arabic cuisine filled with Eastern aromas. The origins of this recipe date back to ancient times when spices, rice, and nuts were staples in the Middle East. Saffron gives the pilaf a rich golden color and a light floral flavor, while caramelized onions add sweetness and depth. Crunchy almonds and raisins provide a contrast of textures, creating a harmony of flavors. This pilaf is perfect as a festive dish accompanying meat or vegetable delicacies. It is served hot to allow all the aromas to unfold and becomes a true culinary masterpiece when garnished with nuts and raisins.
1
In a small bowl, mix saffron and 2 tablespoons of hot water. Let it sit for a while.
- Saffron: 0.8 teaspoon
- Water: 4.8 glasss
2
Heat olive oil in a deep pot over medium heat and add the nuts. Fry for about 3 minutes, stirring, until golden brown. Use a slotted spoon to transfer to a paper towel.
- Olive oil: 0.3 glass
- Almond flakes: 110 g
3
In the same pot, sauté 3-4 cups of finely chopped onion until golden brown (15-20 minutes). Transfer half of the onion to a bowl.
- Onion: 2 heads
4
In a pot with onions, add rice and sauté, stirring, for 2 minutes. Add 4.5 cups of water, saffron, 1.5 teaspoons of salt, and 0.5 teaspoons of pepper. Bring to a boil, reduce to low heat, cover, and cook until all the liquid evaporates and the rice is tender (about 18-20 minutes). Turn off the heat and let it sit covered for 5 minutes.
- Basmati rice: 540 g
- Water: 4.8 glasss
- Saffron: 0.8 teaspoon
5
While the rice is cooking, add nuts and raisins to the bowl with onions and mix well.
- Almond flakes: 110 g
- Currant: 110 g
6
Fluff the rice with a fork and transfer it to a serving bowl. Top with the almond mixture.