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Neil Perry

Saffron Pilaf


Ingredients

  • 500 g basmati rice
  • 900 medium-large fresh chicken stock
  • ¼ teaspoon saffron threads
  • 3 g sea salt
  • ½ g fresh, ground white pepper

Method

  1. Wash rice well in sieve under a running tap.
  2. In a pan, bring the stock to the boil, add rice, saffron and salt. Bring to the boil again.
  3. Cover immediately with a tight fitting lid, simmer over very low heat for about 20 minutes or until little holes appear on the surface and the rice is tender.
  4. Keep covered 5 minutes. Fluff rice up with a fork.
  5. Serve the rice hot, in a mound, or press it into a mould.
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