THE SAFFRON-LAUREL GRAINS
(Our Play on Balkan Spiced Pilau)
Ingredients: 300g Basmati or Carolino rice, 1 small onion (pureed), 2 cloves Garlic, 50g Butter, 1 tsp Saffron strands, 1 tsp Black pepper, 3 Bay leaves, 600ml Chicken stock, 50g Sultanas...
Ingredients
- 300g Basmati or Carolino rice
- 1 small onion (pureed)
- 2 cloves Garlic
- 50g Butter
- 1 tsp Saffron strands
- 1 tsp Black pepper
- 3 Bay leaves
- 600ml Chicken stock
- 50g Sultanas
Cooking Method
- The Architect Fry onion puree and garlic in butter until it turns into a sweet golden jam.
- The Bloom Add saffron, bay leaves, and pepper with a 30ml splash of stock; the heat will bloom the golden oils.
- The Scorch Add rice and sultanas; toast for 1 minute until every grain is stained yellow.
- The Swell Add remaining stock; cover and simmer for 15 minutes until absorbed.
- The Final Flourish Finish with raw extra virgin olive oil and fresh raw coriander.