This week, Food editor Russ Parsons shares the secret to perfect rice pilaf. It's all in the technique:
"I've been cooking rice for more than 30 years and just now discovered I've been doing it all wrong.
"My epiphany came — as have so many others lately — from cookbook writer Yotam Ottolenghi. I was grilling some spiny lobsters from Pearson's Port in Newport Beach and found a recipe for pilaf with saffron, dates and almonds in one of his columns in the British newspaper the Guardian that sounded like it might be the perfect accompaniment.
"And then I read it. The technique was something I'd never seen before. It seemed so crazy I really had to try it.
This week's recipes include:
- Saffron, date and almond rice
- Müceddere (rice pilaf with chickpeas, lentils and browned onions)
- Euro Pane's spice pear cake
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