Recipe Edit

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Title of recipe*
Perfect pilaf

Name of submitter*
Ben

Ingredients (please enter each one on a separate line)*
300g white basmati rice Salt Generous knob of butter 3 cardamom pods, crushed 1 stick of cinnamon 2 strips of lemon zest Pinch of saffron (optional)

Method*
1. Rinse the rice thoroughly and tip into a large saucepan of boiling, salted water. Stir, bring back to the boil, and cook for 7 minutes. 2. Drain well and season to taste. Meanwhile, melt the butter in a clean pan over a medium heat then add the spices and lemon zest. Cook for a minute, then add 2 tbsp water and a layer of rice. Heap the rest on top in layers, making sure not to push it down. Make 5 air holes in the surface with the handle of a wooden spoon, wrap a lid of the pan in a clean tea towel and cover. Cook over a very low heat for 30 minutes. 3. Have 5cm of cold water ready in the sink. When the rice is done, plunge the pan into the water and leave for a minute, then turn the pilaf on to a platter.

Serves 4 Add image

Comments (any other comments)

Source (The link to a website or cookbook or wherever it came from)
https://www.theguardian.com/lifeandstyle/wordofmouth/2012/sep/27/how-to-cook-perfect-pilaf