47
Paella
Saffron Basmati Pilaf:
n 1 medium onion, finely chopped
Serves 6
n 2 cloves garlic, finely chopped
n 1 tsp olive oil
Prep time: Allow 60 minutes for the first time you cook this; it will be
n 1 ½ tsp ground cumin
quicker next time!
n 1 tsp fennel seed

n ¼ tsp ground pepper
This is a wonderful alternative to traditional Paella, and great for
n ½ tsp salt
dinner parties. Don’t be put off by the length of the recipe – the Paella
n 4 50g/1lb brown basmati rice
ingredients can be measured and prepared while the Pilaf rice (the basis)
n ½ tsp saffron, steeped in 4 tbsp warm water
is cooking, or you can cook the Pilaf in advance. Leftover Pilaf freezes
n 8 40ml/30fl oz vegetable stock
well, also.

1 In a medium-sized heavy saucepan, sauté the onion and garlic in oil
over a medium heat until just softened.
2 Add the cumin, fennel seed, pepper and salt.
3 Sauté for 1 minute.
4 Add the rice and stir constantly for about 2 minutes or until the rice
smells fragrant.
5 Add the saffron and stock; bring to the boil and cover.
6 Reduce the heat and simmer for about 20-25 minutes, or until the
liquid is absorbed.
7 Remove from heat and let sit for 10 minutes.
©
Chava Eichner
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