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BuffaloSpree.com's Recipe of the week: Basmati Pilaf with Almonds and Raisins

Photos by Melissa and Nino Ocampo


Recipe provided by

Joe George

(originally published in Buffalo Spree's cookbook, Food for Four Seasons: Recipes from Buffalo's Restaurants.)


Serves 6



2 tablespoons unsalted clarified butter
1/2 cup onion, diced
1 teaspoon garlic, minced
1 teaspoon saffron threads
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups basmati rice
3 cups chicken broth, hot
1/4 cup raisins
1/4 cup toasted almonds, sliced



Heat the butter in a heavy-bottomed pot. Add the onion and garlic; sauté over medium heat for 5 minutes. Add the saffron, salt, and pepper; sauté another minute. Stir in the rice and hot broth. Cover pot and simmer for 15 minutes. Remove rice from the stove and allow it to rest for 5 minutes. Stir in the raisins and almonds.


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