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Golden Rice Pilaf

Gold on gold on gold, this pilaf is a gorgeous side dish with roast chicken.

Chef Tip: If you can't find saffron, no worries! It just adds a little more depth of flavor and another punch of sunshine color.

Ingredients

  • ½ cup golden raisins

  • ½ cup red currants

  • ½ tsp saffron threads

  • Red wine vinegar

  • Olive oil

  • 8 shallots, minced

  • Haven's Kitchen Golden Turmeric Tahini

  • 2 cup basmati rice

  • Salt, to taste

  • 2/3 cup slivered almonds, toasted

  • ½ bunch of parsley, cilantro or mint for garnish (optional)

Steps

STEP 1

In a small bowl, submerge the golden raisins and currents in the vinegar and set aside

STEP 2

In another small bowl, add about 2 tablespoons of warm water over the saffron in a small bowl and set aside

STEP 3

Heat a large saucepan over medium-high heat. Add a glug of oil to coat the pan, then the shallots, and cook for about 5 minutes, until they're tender. Stir in about ¼ cup of Tahini, then the rice, and cook for 2-3 minutes, stirring regularly. Season with a pinch of salt, then pour 3 cups water into the pot. Bring to a boil, then cover and turn the heat to low. Cook for 15-20 minutes until rice is fluffy and all the liquid is absorbed

STEP 4

Fluff the rice with a fork, then continue to fluff as you add the saffron mixture (with the water). Strain the currants and raisins and add to the rice along with the almonds and the herbs

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