Alton Brown Version
- 1 tbsp unsalted butter
- 1/2 medium onion - finely chopped
- 1/2 red bell pepper - finely chopped
- 1.5 tsp salt
- 2 cups long-grain rice
- 1 pinch saffron (steeped in 1/4 cup hot water)
- 2.5 cups chicken broth
- 1 strip orange zest
- 2 bay leaves
- 1/2 cup peas (fresh or frozen)
- 1/4 cup golden raisins
- 1/4 cup pistachios (chopped)
Melt butter in 3-quart pot over mediu heat.
Stir in onion and bell pepper with a pinch or two of salt
Decrease heat to low and sweat until the onion is translucent and aromatic, but not browned, 3-4 minutes. Then increase heat and add rice. Cook and stir until you smell nuts, another 3-4 minutes.
Add saffron and its water, chicken broth, zest, bay leaves, and remaining salt. Increase heat to bring to boil.
Once boiling, reduce heat to simmer. Scatter peas across top of rice and cover for 15 minutes.
Remove pot from heat and rest at room temperature another 15 minutes without removing lid.
Fish out zest and bay leaves. Fluff pilaf with a fork and garnish with raisins and nuts.