Food - Drink
The Secret Method For Beautifully Flavored Saffron Rice Pilaf
By LAUREN CAHN
Tasting Table recipe developer Miriam Hahn knows how to make the most of saffron rice pilaf, a dish that should taste amazing in return for the hefty price tag on the spice itself.
Hahn's method involves roasting the rice in the oven as it simmers. She starts by toasting cumin seeds in an oven-safe pan before adding rice and aromatics (in this case, onion).
After stirring in bloomed saffron and broth, the pan is then placed in a hot oven to roast at 350 degrees Fahrenheit for toasty caramelized goodness in the final dish.
Roasting at 350 degrees Fahrenheit is hot enough to encourage browning, but not so hot that the rice dries out. Hahn says to check the cooking pilaf after 20 minutes in the oven.
Add more broth at this point if the liquid has cooked away. The pilaf should be tender, fluffy, and ready to serve after another 10 minutes, all without babysitting it on the stove.