By Sanjeev Kapoor
Saffron Blueberry Pilaf
About the Dish
A fresh, light, and flavorful roll packed with crunchy vegetables, herbs, noodles, and USA Blueberries, served with USA Blueberry sauce. Perfect as an appetizer, light lunch, or innovative plated snack.
Serves: 2
Ingredients
- A generous pinch of saffron
- ½ cup US Dried Blueberries
- 1½ cups long grain rice, soaked for 30 minutes and drained
- 2 tbsps oil
- 4-5 green cardamoms
- ½ inch cinnamon stick
- 3-4 cloves
- 1 large onion, sliced
- 1½ tbsps ginger- garlic paste
- 8-10 almonds, thickly sliced
- 15-20 pistachios, blanched, peeled and slivered
- Salt to taste
- Fresh mint sprigs for garnish
Method
- Heat oil in a deep nonstick pan. Add green cardamoms, cinnamon and cloves and sauté till fragrant.
- Add onion and sauté till golden brown. Add ginger- garlic paste and sauté for a minute.
- Add almonds, pistachios and sauté for minute. Add the rice, saffron and salt and sauté for 2-3 minutes.
- Add 3 cups hot water and once the mixture comes to a boil, add US Dried Blueberries, lower the heat, cover and cook for 10-15 minutes.
- Set aside for 10 minutes.
- Transfer in a serving plate, garnish with mint sprigs and serve hot.
Blueberries have been a part of North American food and medicine traditions for centuries.