• Ingredients: 29
  • Serves: 8
  • Prep: 25 min
  • Bake: 1 1/4 hr

Saffron rice pilaf with crumbled saffron threads, boiling-hot water, olive oil, slivered almonds, very large onion, chopped, white basmati rice, water, dried currants. To make this saffron rice pilaf for 8 persons you will need 25 min for preaparation and 1 1/4 hr for baking.

Ingredients

Hazelnut and herb crust

  • 3/4 cup superfine brown rice flour, plus more for dusting
  • 1/4 cup millet flour
  • 3 tbsps. hazelnut flour
  • 2 tbsps. tapioca starch
  • 2 tsps. ground chia seeds
  • 1 tsp. chopped fresh parsley
  • 1 tsp. fresh thyme leaves
  • 3/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1 stick cold unsalted butter, cut into 1/2-inch cubes
  • 6 to 8 tbsps. ice water

Fig, serrano, and watercress topping

  • 2 tbsps. hazelnuts
  • 4 oz. creamy goat cheese
  • 8 oz. Black Mission figs, halved
  • 6 thin slices Serrano ham
  • 1 cup watercress, tough stems removed
  • 1/4 small red onion, thinly sliced
  • 1 tbsp. olive oil
  • 2 tsps. balsamic vinegar

For everything else:

Directions

  1. Step 1 Heat oil in a 5-quart heavy pot over medium-high heat until it shimmers. Fry almonds, stirring frequently, until golden, about 3 minutes.

    For this step you will need

  2. Step 2 Fry onion in oil remaining in pot, stirring occasionally, until golden brown, 15 to 20 minutes. Transfer half of onion to a bowl.

    For this step you will need

  3. Step 3 Add rice to onion in pot and cook, stirring, until fragrant, about 2 minutes. Add water (4 1/2 cups), saffron mixture, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a simmer.

    For this step you will need

  4. Step 4 Reduce heat to low and cook, covered, until water is absorbed and rice is tender, 18 to 20 minutes.

    For this step you will need

Nutrition information

Calories 467 Carbohydrates 72 g (24%)
Fat 17 g (25%) Protein 9 g (18%)
Saturated Fat 2 g (10%) Sodium 12 mg (1%)
Polyunsaturated Fat 3 g Fiber 4 g (18%)
Monounsaturated Fat 11 g Cholesterol 0