Vegetable Pilaf Recipe
Ingredients
| Basmati rice | 350 Gram | |
| 15 strands saffron | ||
| Onion | 150 Gram, sliced | |
| 1 medium-sized leek, cleaned and sliced | ||
| Olive oil | 3 Tablespoon | |
| Potatoes | 150 Gram, diced | |
| Carrots | 150 Gram, sliced | |
| Green beans | 150 Gram, sliced | |
| Courgettes | 150 Gram, sliced | |
| Tomato | 150 Gram, skinned | |
| Salt | 1 Teaspoon | |
| black pepper | 1 | |
| Flat leaf parsley | 25 Gram, chopped | |
| Dill | 25 Gram, chopped | |
| 1 teaspoon plus 1 tablespoon finely chopped | ||
| Fresh mint | ||
| Lemon | 1 | |
Directions
Put the rice in a bowl, pour in cold water and swirl the rice and water with your hand.
Drain and repeat this process until the water runs clear as you drain it.
Return the rice to the bowl, fill it once more with cold water and leave to soak 20 minutes.
Put the saffron strands to soak in 50 ml (2 fl oz) boiling water.
In a heavy-bottomed casserole fry the onion and leek in the olive oil over low heat until transparent.
Add the potatoes, carrots, green beans, courgettes, chopped tomato, saffron and its liquid and sprinkle with the salt and some pepper.
Stir, then cover and let them simmer for 5 minutes.
Drain the rice and spread it in an even layer over the vegetables.
Pour in 700 ml (1 1/4 pt) water, then sprinkle with 15 g (1/2 oz) each chopped parsley and dill, 1 teaspoon chopped mint and the finely grated zest of 1/2 lemon.
Cover and simmer for about 15 minutes, until craters form on top of the rice.
Remove from the heat, cover the top with a piece of cheesecloth or muslin (or a tea towel) and replace the lid.
Put in a warm corner of the kitchen for 20 minutes for the rice to steam and for all the water to be absorbed.
Turn out onto a warmed serving platter, so that the vegetables are on top.
Sprinkle with the remaining chopped parsley, dill and mint.
Drizzle with the juice of the lemon and serve.
Drain and repeat this process until the water runs clear as you drain it.
Return the rice to the bowl, fill it once more with cold water and leave to soak 20 minutes.
Put the saffron strands to soak in 50 ml (2 fl oz) boiling water.
In a heavy-bottomed casserole fry the onion and leek in the olive oil over low heat until transparent.
Add the potatoes, carrots, green beans, courgettes, chopped tomato, saffron and its liquid and sprinkle with the salt and some pepper.
Stir, then cover and let them simmer for 5 minutes.
Drain the rice and spread it in an even layer over the vegetables.
Pour in 700 ml (1 1/4 pt) water, then sprinkle with 15 g (1/2 oz) each chopped parsley and dill, 1 teaspoon chopped mint and the finely grated zest of 1/2 lemon.
Cover and simmer for about 15 minutes, until craters form on top of the rice.
Remove from the heat, cover the top with a piece of cheesecloth or muslin (or a tea towel) and replace the lid.
Put in a warm corner of the kitchen for 20 minutes for the rice to steam and for all the water to be absorbed.
Turn out onto a warmed serving platter, so that the vegetables are on top.
Sprinkle with the remaining chopped parsley, dill and mint.
Drizzle with the juice of the lemon and serve.
Chef
