During my nine days in Turkey, I had the delightful
opportunity to savor a variety of Turkish dishes, with Turkish Saffron Rice
being a particular highlight. My visits to the Grand Bazaar and Spice Bazaar,
with their vibrant displays of spices, showcased Turkey’s deep appreciation for
aromatic flavors.
Although I didn’t purchase any spices - due to their high cost compared to the more affordable options back home
in Malaysia
- I did bring back a small container of saffron from
India (NEW DELHI REVELATION & CHENNAI DISCOVERY). This valuable spice inspired me to try making Turkish Saffron Rice.
I’ve previously enjoyed experimenting with saffron in various dishes. For example, I made Saffron Cumin Rice effortlessly in a rice cooker using rice, cumin seeds, saffron strands, salt, a small scoop of ghee and water, resulting in a beautifully fragrant dish.
Saffron also featured in my Saffron
Cinnamon Poached Pears, where it mingled with broken cinnamon sticks, brown
sugar, water, and pears to create a thickened syrup and tender pears.
Additionally, I used saffron in a Saffron
Eggplant Stir Fry, adding a few strands to sliced eggplant, chopped shallots,
chopped red chilies, cumin seeds, curry leaves, and salt, stir-frying them in
heated oil until the eggplant was tender. The saffron imparted a vibrant golden
hue and a delightful aroma to the dish.
Now, I’m pleased to share my version of Turkish Saffron Rice, or Safranli Pilav. This
simple yet spectacular dish is a perfect showcase for the unique flavor of
saffron.
Ingredients
3 cups cooked
rice
2 tbsp olive
oil
1 large red
onion, chopped
5 cloves
garlic, smashed
Salt and pepper
to taste
1/2 tsp
saffron, soaked in hot water for 10 minutes
Method
Heat the olive
oil in a pan.
Add the chopped
onion and smashed garlic, and cook until softened.
Add the cooked
rice and saffron (including the soaking water). Season with salt and pepper.
Stir well to combine and switch off the heat.
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