This classic Persian rice pilaf is made not only with fluffy long-grain rice, but also thin strands of angel hair pasta. First, both the rice and the pasta strands are sauteed in a touch of butter and oil along with a sliced shallot and sliced carrots so that they all get slightly toasted in flavor. Next comes a pinch of saffron, rich chicken stock and fresh herbs; the pot is covered so that the starches cook perfectly to a fluffy consistency. Lastly, I like to finish this version of a classic rice pilaf off with sliced almonds and a sprinkling of crumbled feta cheese (which isn’t classic, but I like the salty taste!). This side dish is wonderful nestled up against roasted chicken breasts and a saute of bitter greens.
(To view this recipe, click on the blue title of the blog post above*)
Rice Pilaf with Carrots & Herbs
Ingredients:
- 1 Tablespoon unsalted butter
- 1 teaspoon olive oil
- 1 shallot, peeled and thinly sliced
- 2 carrots, cut into 1/4-inch rounds
- salt and pepper
- 4 oz. angel hair pasta, broken into 1 1/2-inch pieces
- 1 cup basmati rice
- 1 pinch of saffron
- 1/4 cup dry white wine
- 2 1/2 cups chicken stock or vegetable stock
- 1 Tablespoon chopped fresh herbs–parsley, thyme or basil work well
- 1/4 cup sliced or slivered almonds
- crumbled feta cheese, for serving
Directions:
- Melt the butter along with the oil in a medium saucepan over low heat. Add in the shallot and sliced carrots; season with 1/2 teaspoon of salt and a grinding of black pepper. Over medium-low heat, saute for 3 minutes.
- Next, add in the broken angel hair pasta and the rice. Stir to coat in the oil and butter mixture and cook until lightly toasted, 1 minute or so. Add in the pinch of saffron and the white wine. Cook for 3 minutes, or until the liquid is almost all the way absorbed. Add in the stock, stir, and cover the saucepan.
- Reduce the heat to low and cook for 20-22 minutes, or until the starches are both tender and the liquid is absorbed. Taste the rice and adjust seasonings if desired; stir in the fresh herbs and almonds, and serve with crumbled cheese, if desired.
Tagged: almonds, angel hair, basmati rice, carrots, chicken stock, feta cheese, fresh herbs, herbs, Persia, Persian rice, pilaf, rice, rice pilaf, saffron, shallot
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