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Saffron Rice Pilaf


  • 2 tablespoons butter

  • 1/2 cup broken thin spaghetti

  • 1 3/4 cups chicken stock

  • 1 cup long-grain rice

  • 1/4 cup golden raisins, chopped

  • 1 Fresno chili pepper, halved

  • 1 large bay leaf

  • 1 cinnamon stick

  • A generous pinch of saffron

  • Salt


Melt the butter in a saucepot over medium-high heat. Add the pasta and toast until golden, about 5 minutes. Stir in the chicken stock, rice, raisins, chili pepper, bay leaf, cinnamon stick, saffron and season with salt. Bring to boil, then reduce the heat, cover and simmer for 18 minutes.