Jewelled rice pilaf from RecipeTin Eats by Nagi Maehashi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chicken tagine; Chicken shawarma; Vegetable tagine; Persian lamb shanks; Slow cooked lamb shawarma; Lamb koftas with yoghurt dressing; Fish koftas

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground turmeric for saffron threads, butter for ghee, long grain rice or jasmine rice for basmati rice, and chicken stock for vegetable stock. See recipe for many optional dried fruits and nuts.

  • dgiles on April 15, 2023

    This is insanely good. I made to the recipe with the exception of pomegranate seeds, which I don't like, and adding the nuts after the rice was cooked. I used saffron and I might use another TBLS of saffron water next time to deepen the color even more. I used ghee, which gives the pilaf a wonderful, light buttery flavor. Don't skimp on the ghee!

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