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Lemon and Saffron Pilaf Salad

This flavoursome salad can be served warm or cold.. Ben Dearnley & Cath Muscat

Lemon and Saffron Pilaf Salad recipe, on MiNDFOOD.

Lemon and Saffron Pilaf Salad

Serves 8

½ tsp saffron threads

2 tbsp olive oil

1 brown onion, finely chopped

2 cups long-grain rice

4 cups chicken or vegetable stock

½ cup sultanas

½ cup slivered pistachios

2 tbsp finely chopped preserved lemon

1 cup flat-leaf parsley leaves, roughly chopped

salt and white pepper, to taste

1 Preheat oven to 180C. Combine saffron and 1 tbsp hot water in a small bowl and stand for 5 minutes. Heat half the oil in a heavy-based ovenproof casserole dish or saucepan over medium heat. Add onion and cook, stirring occasionally, for 3–4 minutes or until tender. Add saffron mixture and rice. Stir until well combined. Pour stock over rice and bring mixture to the boil. Cover pilaf with lid and put in oven. Cook for 
15 minutes or until rice is tender.

2 Add sultanas, pistachios and lemon to pilaf and gently stir with a fork until well combined. Cool. Cover and refrigerate until required.

Pilaf may be served warm or cold. 
Stir through parsley and remaining oil just before serving. Season with salt and pepper.

For Dixie’s cooking advice head to the Ask the Chef page.

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One Comment on Lemon and Saffron Pilaf Salad


  • jeanniebliss
    August 4, 2015 5:21 pm

    great the idea of vegetarian delights, feel will put inner health to right. Cleansing your body so copied a few to try, so good too see ,and put them where I can see so do not let this oppertunity go bye

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