Saffron Rice Fried with Vegetables, Raisins and Pistachios
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g basmati
- Saffron, amount as desired
- 1 small onion (s)
- 2 cloves garlic)
- 200 g suar peas, (snow peas)
- 5 tablespoon olive oil
- 200 g chickpeas, (canned or soaked and cooked overniht)
- 80 g raisins
- 50 g pistachios
- salt and pepper
- mint
- possibly yogurt or sour cream
Print Recipe
Pin Recipe Instructions
- Bring the rice to the boil with the necessary amount of water, add the saffron and simmer for about 8-10 minutes and then let it evaporate.
- Peel and finely chop the onion and garlic, cook the snow peas in salted water for about 1 minute, then rinse with cold water and cut lengthways into fine strips.
- Heat the oil in a large non-stick pan, fry the onion and garlic in it. Add the drained chickpeas, rice and raisins and fry vigorously for about 5-7 minutes. Add the snow peas and pistachios to the rice, fry them and then season with salt and pepper (if necessary)
- Spread the rice on plates and - if desired - put a dollop of yoghurt or sour cream on top and drizzle with the remaining olive oil.
- Sprinkle with mint if desired.
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