Vegetarian Saffron Rice Pilaf Recipe

About this recipe

A fragrant and hearty gluten-free vegetarian pilaf made with basmati rice, lentils, and a medley of vegetables, perfect for a satisfying dinner.

Ingredients

• 25 g Parsley
• 100 g Sambar Onion Peeled
• 200 g Orange Carrot (Gajar)
• 250 g Zucchini Green
• 500 g Organically Grown Tomato (Hybrid) (Tamatar)
• 1 pack (1 kg) 921 Extra Long Grain Biryani Basmati Rice
• 250 ml Olive Oil
• 40 g Orika True Cinnamon Stick
• 1 g Dry Fruit Hub Pure & Natural Saffron
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pack (100 g) Popular Essentials Black Pepper
• 1 ltr Oreal Canola Oil (From The House Of Pansari)

Instructions

1. 1. Heat 1/4 cup olive oil in a heavy-bottomed Dutch oven over medium heat.
2. 2. Add 1 finely chopped onion and cook until soft and translucent, about 5 minutes.
3. 3. Stir in 2 diced carrots, 2 diced zucchinis, 1 diced tomato, 1 bay leaf, 1 cinnamon stick, and a pinch of saffron threads dissolved in 2 tablespoons of warm water. Season with salt and pepper. Cover and cook for 5 minutes.
4. 4. Add 10.5 oz basmati rice to the pot, stirring to combine.
5. 5. Pour in 2 1/2 cups water, bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
6. 6. Remove the pot from heat and take off the lid. Place a clean tea towel over the pot and replace the lid. Let it sit in a warm place for 20 minutes to allow the flavors to meld.
7. 7. Fluff the rice with a fork, transfer to a large serving platter, and garnish with 1/3 cup chopped fresh parsley before serving.