About Rice pilaf with saffron, pecans, and smoked paprika
Rice pilaf with saffron, pecans, and smoked paprika is a delicious and flavorful dish that combines various ingredients to create a unique and savory flavor profile. Rice pilaf, also known as pilau or pilav, has roots in Middle Eastern and Central Asian cuisines. It is a rice-based dish that is typically cooked with broth and various other ingredients to enhance its taste.Saffron, a prized spice derived from the Crocus flower, adds a distinct and vibrant yellow color to the rice pilaf. It also imparts a subtle floral aroma and a delicate flavor, making it a luxurious addition to the dish. Pecans, on the other hand, bring a delicious nuttiness and crunch to the rice pilaf. They are often toasted or roasted to enhance their flavor before being mixed into the dish.To add a hint of smokiness and depth, smoked paprika is used in this recipe. This type of paprika is made from dried and smoked red peppers, giving it a unique taste that complements the saffron and pecans. The combination of these ingredients creates a well-balanced and flavorful rice pilaf that can be enjoyed as a side dish or a main course. Whether served alongside grilled meats or enjoyed on its own, this dish is sure to please your taste buds.
Steps
Step 1:
- Heat a tablespoon of olive oil in a large skillet over medium heat.
- Add finely chopped onions and sauté until they become translucent.
- Add minced garlic and cook for an additional 1-2 minutes.
Step 2:
- Add basmati rice to the skillet and toast it for about 2 minutes, stirring constantly.
- Make sure all grains are coated with the oil mixture.
Step 3:
- Dissolve saffron threads in warm water or broth.
- Pour the saffron mixture into the skillet with the rice.
Step 4:
- Pour in vegetable or chicken broth to the skillet.
- Season with salt, smoked paprika, and ground black pepper to taste.
Step 5:
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the skillet with a lid and let it simmer for about 15-20 minutes, or until the rice is fully cooked and liquid is absorbed.
Step 6:
- While the rice is cooking, preheat a small skillet over medium heat.
- Add pecans and toast them until they become fragrant and slightly browned.
- Remove from heat and let them cool for a few minutes.
- Coarsely chop the toasted pecans.
Step 7:
- Once the rice is cooked, fluff it with a fork.
- Sprinkle the chopped toasted pecans over the rice.
- Gently mix everything together.
Step 8:
- Let the rice pilaf rest for a few minutes to allow the flavors to meld.
- Serve hot as a side dish or as a main course.
Nutrition
| 100g | 1 Serving | |
|---|---|---|
| Calories | 135 | 270 |
| Total Fat (g) | 4.9 | 9.8 |
| Saturated Fat (g) | 0.4 | 0.8 |
| Cholesterol (mg) | 0 | 0 |
| Sodium (mg) | 460 | 920 |
| Total Carbohydrate (g) | 22.5 | 45 |
| Dietary Fiber (g) | 1.2 | 2.4 |
| Total Sugars (g) | 0.3 | 0.6 |
| Protein (g) | 2.5 | 5 |
| Potassium (mg) | 70 | 140 |
| Vitamin A (IU) | 525 | 1050 |
| Vitamin C (mg) | 0 | 0 |
| Calcium (mg) | 26 | 52 |
| Iron (mg) | 1.1 | 2.2 |
Ingredients
| Ingredients | Amount |
|---|---|
| Rice | 1 cup |
| Saffron | 1/4 teaspoon |
| Pecans | 1/2 cup, chopped |
| Smoked paprika | 1/2 teaspoon |
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