Azerbaijanis call saffron "red gold". This spice is considered one of the most expensive in the world. For our recipe, it will take quite a bit. But be sure, even this amount will give the pilaf an incredible taste and aroma!
Ingredients
- Fig - 350 g
- Bell pepper - 1 piece
- Carrots - 1 piece
- Onion - 1 piece
- Garlic - 3 clove
- Saffron - 2 g
- Olive oil - 2 art.l.
- Bay leaf - 2 pieces
- Black Pepper - 3 peas
- Salt - to taste
- Vegetable broth - 600 ml
Step-by-step cooking recipe
Chop the bell pepper and peeled onion.
Grate the carrots on a coarse grater.
Peel the garlic cloves, crush each one slightly with a knife blade.
Turn on the slow cooker in the "Frying" mode, pour in the oil and fry the onions and carrots until golden brown.
Add the bell pepper, garlic cloves and continue to fry for 4-5 minutes.
Add saffron, bay leaf and black pepper peas.
Add the washed rice, hot broth and salt.
Close the lid and turn on the "Extinguishing" program for 45 minutes.
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