Cilantro And Sundried Tomato Saffron Pilaf

Cilantro And Sundried Tomato Saffron Pilaf


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This simple rice pilaf has just the right amount of flavor. Enjoy bites of tender sundried tomatoes, sautéed shallots and garlic, and bold cilantro.

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Time needed

15 min preparation + 25 min cooking

Serving Size / Yield

4 servings


  • 1 C. basmati rice
  • 1 tsp. saffron
  • 1 2/3 C. warm water
  • 1 T. butter
  • 1 shallot, diced
  • 2 cloves garlic, minced
  • 12 sundried tomatoes, chopped
  • 1 T. fresh cilantro
  • Salt to taste

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Place rice in a large bowl and cover with cool water. Let sit for 30 minutes and drain with a strained; set aside. In a large skillet, melt butter and sauté shallot and garlic until softened. Add rice and stir to evenly coat; cook for several minutes until glistening. Mix together saffron with 1/3 cup of water, add into skillet, toss to incorporate, and then add remaining warm water. Stir in tomatoes, cilantro, salt, and pepper and simmer for 10 to 15 minutes until liquid has been absorbed. Remove from heat, cover with a clean cloth towel and let sit for 15 minutes. Fluff with a fork and serve.

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