Description
A fragrant and visually stunning Golden Spiced Pilaf featuring fragrant basmati rice simmered with aromatic spices and lemon zest, complemented by crunchy toasted nuts, dried fruits, and crispy deep-fried shallots. Served with a side of creamy saffron-infused yogurt, this pilaf balances savory, sweet, and tangy flavors for a vibrant and comforting dish perfect for any occasion.
Ingredients
Scale
Rice and Spices
- 250g basmati rice
- 25g butter
- 2 tbsp vegetable oil, plus extra for deep-frying
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 small cinnamon stick
- 8 cardamom pods
- 1 star anise
- 1 lemon
- 600ml hot vegetable or chicken stock (or 1 stock cube mixed with hot water)
Toppings and Accompaniments
- 6 shallots, peeled, halved and thinly sliced
- 50g mixed nuts (cashews, pistachios, flaked almonds)
- 200g natural yogurt
- Large pinch of saffron
- 125g dried fruit (apricots, cranberries, or raisins)
- Handful of coriander leaves, picked
Instructions
- Soak the Rice: Tip the basmati rice into a saucepan and cover with warm water, allowing it to soak for 30 minutes to soften the grains and reduce cooking time.
- Cook Aromatics: Melt the butter in a large pan over medium heat, then add the vegetable oil. Fry the finely chopped onion and garlic for 8-10 minutes, stirring occasionally until the onion becomes translucent and fragrant.
- Add Spices and Rice: Stir in ground turmeric, ground cumin, cinnamon stick, cardamom pods, and star anise, sizzling the mixture for 1-2 minutes to release the spices’ aromas. Drain the soaked rice thoroughly and add it to the pan.
- Incorporate Lemon Zest and Simmer: Peel three long strips of lemon zest using a vegetable peeler and add to the pan. Stir together, pour over the hot stock, and bring to a simmer. Stir again, cover the pan, and simmer for additional 2 minutes. Then, turn off the heat and leave the rice to stand, covered, for 15 minutes without opening the lid.
- Fry the Shallots: Pour vegetable oil about 2cm deep into a deep pan or wok and heat to 180°C (or until a cube of bread browns in 20 seconds). Fry the shallots in batches for about 8 minutes each until golden and crispy. Use a slotted spoon to transfer them to a plate lined with kitchen paper, sprinkle with salt, and let cool.
- Toast the Nuts: In a dry frying pan over medium-low heat, toast the mixed nuts for 2-3 minutes until golden and aromatic. Remove from heat and set aside.
- Prepare Saffron Yogurt: In a small bowl, mix the natural yogurt with the large pinch of saffron and a pinch of salt. Set aside to allow the saffron to infuse the yogurt.
- Finish the Pilaf: Uncover the rice and check if it is tender and all liquid has been absorbed. If needed, cover and let stand for another 5 minutes. Fluff up the rice with a fork, stir in the toasted nuts and dried fruit, then transfer to a serving platter, removing whole spices and lemon zest as you do.
- Serve: Scatter the crispy shallots and fresh coriander leaves over the pilaf. Serve immediately with the saffron yogurt on the side to complement the spiced rice.
Notes
- Soaking the rice helps achieve fluffy grains and reduces cooking time.
- Monitor shallots carefully while frying as they can burn quickly.
- Saffron yogurt adds a rich, aromatic contrast to the pilaf’s spices.
- Use vegetable oil for frying as it has a high smoke point.
- Remove whole spices before serving to avoid biting into them.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern/Indian Inspired
Keywords: pilaf, basmati rice, spiced rice, crispy shallots, saffron yogurt, toasted nuts, dried fruit, aromatic pilaf
