Saffron Orzo Pilaf
This saffron orzo pilaf is a simple, fragrant side dish or light main meal. It's got a lovely golden color and a delicate flavor from the saffron and broth.
Cook: 30 min · Serves 4 · Difficulty: Easy · Categories: Indian, Quick Meal
Why this is good to eat
It's a comforting meal packed with carbohydrates for energy. Using vegetable broth and a good amount of orzo makes it satisfying and easy to prepare any night of the week. This dish is naturally low in cholesterol.
Ingredients
- 0.5 teaspoon saffron threads
- 2 tablespoons hot water
- 2 tablespoons olive oil
- 1 medium onion
- 2 cloves garlic
- 1.5 cups orzo pasta
- 3.5 cups vegetable broth
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro leaves
- 1 tablespoon lemon juice
Instructions
- Begin by soaking 0.5 teaspoon saffron threads in 2 tablespoons hot water in a small bowl. Let this sit for at least 10 minutes to allow the saffron to release its color and flavor.
- Peel and finely dice 1 medium onion. Peel and finely chop 2 cloves garlic.
- Heat 2 tablespoons olive oil in a large pot or deep skillet over medium heat. Add the diced 1 medium onion and cook for 5-7 minutes, stirring occasionally, until the onion becomes soft and translucent.
- Add the finely chopped 2 cloves garlic to the pot and cook for another 1 minute until fragrant. Be careful not to let the garlic burn.
- Stir in 1.5 cups orzo pasta into the pot. Cook for 2-3 minutes, stirring constantly, until the orzo is lightly toasted and golden brown. This step helps prevent the orzo from becoming mushy.
- Pour in 3.5 cups vegetable broth, the saffron-infused water, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Stir everything well to combine.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes, or until the orzo is tender and most of the liquid has been absorbed. Avoid lifting the lid too often.
- Once the orzo is cooked, remove the pot from the heat and let it rest, covered, for 5 minutes. This allows the orzo to fully absorb any remaining liquid and become fluffy.
- While the orzo rests, wash and finely chop 0.25 cup fresh cilantro leaves.
- Fluff the orzo with a fork. Stir in 1 tablespoon lemon juice and the chopped 0.25 cup fresh cilantro leaves. Gently mix to combine.
- Transfer the saffron orzo pilaf to serving plates. Garnish each serving with a small sprig of fresh cilantro and a lemon wedge on the side. Serve warm.
Frequently Asked Questions
How do I make Saffron Orzo Pilaf?
You start by soaking saffron threads in hot water. Then, you cook diced onion and chopped garlic in olive oil, toast the orzo pasta, and finally simmer it with vegetable broth, saffron water, salt, and pepper until tender. Finish with lemon juice and fresh cilantro.
How long does it take to make this recipe?
This Saffron Orzo Pilaf recipe takes about 30 minutes to make, including a bit of saffron soaking time and the actual cooking. It's a quick and flavorful dish.
How many servings does this recipe make?
This recipe is designed to make 4 generous servings of Saffron Orzo Pilaf. You can easily double the ingredients if you need to serve more people.
Is this recipe vegetarian?
Yes, this Saffron Orzo Pilaf is completely vegetarian. It uses orzo pasta, vegetable broth, onions, garlic, saffron, and fresh herbs, with no meat, fish, or eggs involved.
Can I make this ahead of time?
You can definitely make Saffron Orzo Pilaf ahead of time. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of extra vegetable broth or water to loosen it up.