- 4
Ingredients
- 1/8 tsp saffron threads
- 3 tbsp evoo
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 cups long-grain white rice
- 2 cinnamon sticks
- 1/2 tsp ground cumin
- 1/2 tsp sea salt
- 1/2 tsp paprika
- 1/4 tsp ground turmeric
- 3 cups chicken stock
- 4 cups peeled, seeded, and diced butternut squash
- 2 tbsp minced preserved lemon
- 1/3 cup chopped pistachios
- 1/4 cup chopped fresh mint
- 3 tbsp dried currants
Preparation
Step 1
In a small, dry frying pan over med-high heat, toast the saffron threads, stirring constantly or shaking the pan, until fragrant and a shade darker, about 1 minute. Pour the threads into a bowl and when cool crumble with your fingertips.
In a large, deep frying pan over med-high heat, warm the olive oil. Add the onion and garlic and saute until the onion is soft and translucent, 3-5 minutes. Stir in the rice, cinnamon sticks, cumin, salt, paprika, turmeric, and saffron and cook, stirring occassionally, until the spices are fragrant, about 1 minute.
Stir in the stock, squash and preserved lemon and bring to a simmer. Reduce the heat to low, cover and cook until the liquid is absorbed and the rice and squash are tender, 20-25 minutes.
Transfer the pilaf to a serving bowl, fluff with a fork and stir in the pistachios, mint and currants. Serve at once.