French rice pilaf
2 servings
45 minutes
French rice pilaf is a refined dish where tender basmati combines with the aroma of saffron to create a rich and deep flavor. This recipe traces back to French culinary tradition, blending elegance and simplicity. The secret to its depth lies in using two types of oil—mustard and butter—which give the grains a unique velvety texture. Slowly absorbing chicken broth makes the rice soft and fragrant, while baking under a cartouche completes the process, adding perfection to its structure. Finishing touches of sea salt, black pepper, and chili flakes add subtle spicy accents, while microgreens refresh the presentation. This pilaf is perfect for both exquisite dinners and cozy family meals, becoming a gem of gastronomic delight.
1
Chop the onion finely.
- Shallot: 65 g
2
Melt two types of oil in a pan.
- Mustard oil: 2 tablespoons
- Butter: 10 g
3
Add onion to the pan. Sauté, stirring, over high heat for 2-3 minutes.
- Shallot: 65 g
4
Spread the rice on the pan.
- Basmati rice: 150 g
5
Fry, stirring, for 4–5 minutes.
6
Add saffron. Stir.
- Saffron: 1 teaspoon
7
Add broth to the rice. Cook over medium heat until almost completely evaporated.
- Chicken broth: 300 ml
8
Make a cartouche from baking paper.
9
Add salt and pepper.
- Sea salt: to taste
- Ground black pepper: to taste
10
Transfer the rice to a baking dish and cover with parchment.
11
Place in a preheated oven at 180 degrees for 18 minutes.
12
Place on a plate, garnish with microgreens and chili flakes. Ready.
- Microgreens salad mix: to taste
- Chili flakes: to taste
