This Middle Eastern dish is scented, a little sweet and very pretty. In the original, the orange zest, cooked in sugar syrup, ends up a lot sweeter. I’ve toned it down, partly for ease, partly for health reasons. It’s still a gorgeous dish. It can be made grander with saffron butter. Soak a pinch of saffron strands in 1½ tbsp boiling water for 20 minutes, melt some butter and add the saffron water. Pour this on before serving. If you can get on top of making pilafs, you can do them with lots of different ingredients. I often make them with what I have – the remains of a roast leg of lamb, toasted almonds and dried sour cherries, for example – so I’m always stocked up with long-grain rice and dried fruit and nuts. Some pilaf recipes suggest soaking the rice in water, but if you’re making this last minute, just wash it in a sieve. Source link