150gr rinsed Long Grain Rice
240ml of Hot Chicken Stock
1 pinch of Saffron soaked in 3 tablespoons of warm water
1 small finely chopped Onion
2 tablespoons of Butter
Pinch of Salt
Pinch of Pepper
To garnish: 1 finely chopped Spring Onion
How to prepare
This recipe makes 2 servings
Rinse the rice several times in warm water and drain.
Cover the rice with hot water, leave to stand for 15 minutes then drain again.
Melt the butter in the pan and lightly fry the onion for 3-4 minutes.
Add rice and continue to fry for 2-3 minutes constantly stirring.
Add the chicken stock, saffron salt and pepper, cover and simmer until the rice has absorbed all the water.
Take the pan off the heat, remove the lid and cover with a clean cloth or kitchen paper and replace the lid.
Allow to stand for 5 minutes then spoon on to the serving dish.
Garnish with the spring onion before serving.
The name of this Turkish dish is Safranli Pilav