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Cranberry and saffron rice pilaf
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Serves: 4 as a side
250g basmati rice
30g unsalted butter
1 onion, finely chopped
120g fresh cranberries
1 tbsp light brown soft sugar
2 fresh bay leaves
1 small cinnamon stick
3 green cardamom pods, lightly crushed
1 sprig thyme
1 pinch saffron strands
500ml fresh vegetable stock, heated
¾ tsp sea salt flakes
handful coriander, chopped
3 tbsp toasted flaked almonds
1. Preheat the oven to 180˚C, gas mark 4. Put the rice in a sieve and rinse under the cold tap until the water runs clear; drain well. Melt 15g butter in a small casserole dish or medium ovenproof saucepan over a medium heat. Add the onion with a pinch of salt. Sauté gently for 8 minutes, until soft and translucent. Add the cranberries, sugar, bay leaves, cinnamon, cardamom, thyme and saffron. Continue to cook, stirring, for 1-2 minutes. Add the rice and cook for 1 minute, stirring to coat in the buttery spices.
2. Add the stock and salt, cover with a tight-fitting lid and bake in the centre of the oven for 20 minutes. Remove from the oven and stand for 5 minutes. Remove the whole spices (or warn guests to watch out for them). Season and add the coriander, almonds and remaining 15g butter, fluffing the rice up with a fork to mix.
This recipe first appeared in Waitrose & Partners Food, December 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in November 2018.