The flavors in this pilaf remind me a little of paella. It’s a great partner for salmon, shrimp, or mussels.

Ingredients

• 2-1/2 cups low-salt chicken broth or water
• Pinch saffron (about 20 threads)
• 1 Tablespoon extra-virgin olive oil
• 1 medium onion, small diced (1-1/4 cups)
• 1 red bell pepper, cored, seeded, and small diced (about 1 cup)
• 1-1/2 cups long-grain white rice
• 1 tsp. kosher salt; more as needed
• Pinch ground cayenne
• 1/4 cup roughly chopped fresh Italian parsley
• 1 large clove garlic, minced (1-1/2 tsp.)
• 1/4 cup slivered almonds, toasted
• 1 Tablespoon roughly chopped fresh oregano

Preparation

1. On the stovetop or in the microwave, heat the broth until hot. Add the saffron, cover, and let sit for 15 to 20 min.
2. In a heavy-based 3-qt. saucepan with a tight lid, heat the oil over medium heat. Reduce the heat to medium low and add the diced onion and bell pepper. Cook, stirring occasionally, until soft but not browned, about 5 min. Add the rice, salt, and cayenne, and stir well to coat each grain with oil. Toast for a full 5 min., stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 min. is up, but keep going). Reduce the heat to low if there are any signs of scorching. Stir in 2 Tbs. of the parsley and the garlic.

Cook’s Note

Fluff the pilaf by slipping the tines of a fork down into the rice alongside the edge of the pan. Gently lift and toss the rice toward the center of the pan. Continue this process as you work your way around the perimeter. Then add your finishing-touch ingredients and gently fold them in with the fork, using a similar gentle fluffing motion.