Saffron Pilaf

There are many different styles of pilaf (or pilau) across India and the Middle East. What they have in common is cooking long grain rice by absorption – sometimes in water, sometimes in stock – and usually with some butter, ghee or oil added. I love this simple dish of buttery golden pilaf topped with strands of beautiful saffron – it looks and smells wonderful. Saffron pilaf is a great side dish with just about anything, especially topped with a splodge of tangy natural yoghurt. Pilaf can sit covered off the heat for some time before being served. If you want to keep it hot for longer, you can leave it covered on the lowest possible heat for 30 minutes or so. I did this accidentally once, thinking I’d turned the heat off and when I discovered my mistake the rice was fluffy with just the slightest crust forming on the bottom, which was delicious stirred through it. The heat has to be very low for this to work! Not all recipes finish cooking the rice with the lid wrapped in a tea towel to absorb the moisture, but I’ve found this extra step produces the fluffiest rice.

Serves 4 as a side dish

Ingredients

Generous pinch saffron threads
2 teaspoons warm water (10ml)
1 cup basmati rice (200g/7oz)
25g butter (1oz)
1⅓ cups water (330ml)
Salt flakes, to taste

Method

Crumble the saffron between your fingers and place in the warm water for at least 15 minutes.
Rinse rice in multiple changes of cold water until the water runs clear; drain well.
Melt butter in a saucepan over medium heat.
Add rice and stir for a couple of minutes until heated through.
Stir in the 1½ cups of water and a good pinch of salt and bring to the boil.
Reduce heat to lowest setting, pour saffron and its soaking water over the top, cover and cook for about 15 minutes on the lowest heat until the water has been absorbed.
Wrap the lid of the pan in a clean tea towel and place it back on the pan.
Continue cooking on the lowest heat for a further 10 minutes (taking care the tea towel isn’t anywhere near the heat).
Remove from heat and set aside for at least 5 minutes before uncovering.
Fluff up saffron pilaf with a fork, spoon into a bowl and serve hot.