Saffron Rice Pilaf

I recently celebrated my birthday and one of the gifts I received was some Greek saffron! The timing couldn’t have been better as I was about to make some rice pilaf for guests and I had heard of saffron being often used in rice and paella dishes.

I had heard of Greek saffron but not until now had I ever tried it. Greek saffron is cultivated exclusively in the northern Greek Prefecture of Kozani.

Saffron is my subject matter for this week’s edition of Weekend Herb Blogging. This week The Chocolate Lady from In Mol Araan is hosting and I encourage you to also have a look at her site. Don’t be alarmed, her blog is in both Yiddish and English.

Saffron is a spice derived from the flower of the saffron crocus. Saffron, which has for decades been the world’s most expensive spice by weight, is native to Southeast Asia. It was first cultivated in the vicinity of Greece.

Saffron best grows in hot, dry climates and the main reason for it’s high cost is all the fuss that’s taken to cultivate it and labour. Saffron blooms within a narrow window of only two weeks so there’s quite the rush to pick it at it’s optimum time, in autumn.

The flavour of saffron is very subltle but the colour is a brilliant yellow. Do not make the mistake of using too much or you’ll end up making your dish bitter. A little goes a long way and you grow to appreciate it’s effect on making your dish a brilliant yellow with a mellow flavour.

Greek Rice Pilaf (for 8)

2 cups long grain rice
4 + 1 cups of chicken or vegetable stock
black pepper
1/2 cup olive oil
1 red bell pepper, diced

1. Using a fine metal strainer, rinse your rice under cold water and throw it into a casserole dish.
2. Add a pinch of saffron threads to 1 cup of hot stock. Allow the saffron to “bloom” for 5 minutes.
3. Add the saffron liquid, remaning hot stock, pepper, olive oil, peppers and stir until well mixed.
4. Place in a pre-heated oven at 400F and bake for approx. 45 minutes or until all the liquid is gone.
5. Fluff the rice with a fork and serve.