Instead of stock or water, the rice in this pilaf is cooked in carrot juice for amped-up carrot flavor. This, in addition to a pinch of saffron, is responsible for the pilaf’s golden hue.
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Carrot Pilaf
Bookmark this vibrant, flavorful side dish for the next time you’re feeding a crowd.
- Total Time: 1 hour 50 minutes
- Yield: Serves 6-8
Ingredients
Units
- 2 cups jasmine rice
- kosher salt
- ¼ cup olive oil
- ½ cup sliced onion
- ½ cup grated carrot
- 2 garlic cloves, chopped
- 2 cups carrot juice
- pinch of saffron
- pinch of cayenne
Instructions
- Make ahead: Cover the rice with water by several inches in a bowl and add a pinch of salt. Let soak for at least 1 hour or up to overnight. Drain well.
- Preheat the oven to 350°F. Warm the oil in a large ovenproof pot with a tight-fitting lid over medium heat. Add the onion, carrot and garlic. Season with a pinch of salt and cook, stirring occasionally, until the vegetables begin to soften but not brown, about 8 minutes. Add the rice and cook, stirring, until the rice is evenly coated and begins to lightly toast, about 3 minutes more.
- Add the carrot juice, saffron and cayenne. Raise the heat to high, then lower to a simmer. Stir with a fork once or twice, add 1 tsp salt, cover and transfer to the oven. Bake until the rice is cooked through, 15-20 minutes.
- Let it stand off the heat, covered, for 20 minutes before fluffing with a fork and serving.
- Prep Time: 10 minutes + 1 hour soaking
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Quick
- Cuisine: Israeli
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Made this to use up a bottle of carrot juice that I didn’t know what to do with. The dish came out the way it was supposed to and I liked it. It’s different, in a good way. Very sweet, the way most Sephardic food is.