Sephardic Sabbath Rice (Arroz de Sabato)

Saffron distinguishes this rice recipe as Spanish in origin.

• 2 cups long grain white
• 3 tablespoons olive oil
• 1 scant teaspoon salt
• 4 - 5 cups chicken stock or vegetable stock
• 1 bay leaf
• 1/4 teaspoon saffron threads, dissolved in 1/4 cup boiling water

METHOD

Preheat oven to 350 degrees F.

place the rice in a colander and rinse it in the sink in cold water until the water runs clear. Allow the rice to drain and dry for 20 minutes. Over medium heat, heat the olive oil in a casserole with a tight fitting lid. Sauté the rice in the oil until it starts to brown.

Sprinkle the salt over rice and pour in the stock. Add bay leaf and saffron threads. Cover tightly and place in the oven. Bake for 35-40 minutes . When the pilaf is done, all of the liquid will have been absorbed. Serve immediately as a side dish with a meat, fish or vegetarian entree.

Serves: 4 - 6

Recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

back to article introducing Jewish cooking

 

top of page