|Photo: Saffron & chickpea pilaf recipe|
Serve up a sumptuous side of rice. You can make this pilaf 1 hour before serving the main. Cover and set aside.
To Prep 0:10
To Cook 0:30
1 brown onion, halved, thinly sliced
1/2 tsp saffron threads
400g (2 cups) long-grain white rice
1 x 400g can chickpeas, rinsed, drained
750ml (3 cups) chicken stock
Salt & freshly ground black pepper
Step 1 Melt butter in a medium saucepan over medium-low heat until foaming. Add onion and saffron and cook, stirring, for 6 minutes or until onion softens.
Step 2 Add the rice and stir to coat. Add the chickpeas and stock, and bring to the boil. Reduce heat to low and cook, covered, for 20 minutes or until rice is tender and liquid is absorbed. Remove from heat and set aside for 5 minutes to stand.
Step 3 Transfer to a large bowl to serve.
Fat saturated 3.00g
Fat Total 6.00g
Carbohydrate sugars g
Carbohydrate Total 45.00g
Dietary Fibre g
All nutrition values are per serve.
You can make this pilaf 1 hour before serving the main. Cover and set aside.
Australian Good Taste – October 2004 , Page 60
Recipe by Rodney Dunn
Photography by Ian Wallace
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