THE SAFFRON-LAUREL GRAINS

(Our Play on Balkan Spiced Pilau)

THE SAFFRON-LAUREL GRAINS

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

  1. The Architect Fry onion puree and garlic in butter until it turns into a sweet golden jam.
  2. The Bloom Add saffron, bay leaves, and pepper with a 30ml splash of stock; the heat will bloom the golden oils.
  3. The Scorch Add rice and sultanas; toast for 1 minute until every grain is stained yellow.
  4. The Swell Add remaining stock; cover and simmer for 15 minutes until absorbed.
  5. The Final Flourish Finish with raw extra virgin olive oil and fresh raw coriander.

Cuisine: Balkan

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