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Ouzo Saffron Pilaf with Peas and Nuts
Greek Carolina rice sweated with shallots and star anise, flamed with ouzo, tinted with saffron and folded with peas, then crowned with pistachios and almonds glazed in honey.
- YieldServes 4
- Hands-on35 min
- Total52 min
- Difficulty
Ingredients
- 90 mlextra-virgin Greek olive oil, 60 ml for the rice, 30 ml for the nuts
- 2shallots, finely chopped
- 1red onion, finely chopped
- 2 clovesgarlic, finely chopped
- 1star anise pod
- 370 gGreek Carolina rice or other long-grain rice
- 120 mlouzo
- 840 mlvegetable broth or water, or a combination
- to tastesalt and freshly ground black pepper
- ½ tspGreek red saffron (krokos Kozanis), steeped in 30 ml hot water
- 145 gshelled fresh or thawed frozen peas
- 65 gunsalted pistachios
- 70 gblanched almonds
- 1 tbspGreek honey
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