Ingredients
- 2 cups basmati rice (steamed)
- 2 ounces uncooked thin vermicelli pasta (or capellini or angel hair pasta)
- 1 teaspoon saffron threads
- 1 1/2 cups boiling water
- 1/2 teaspoon ground allspice
- Salt and pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 tablespoons chopped parsley
How to Make
-
Step 1: Place capellini in a small bowl and press on it with your fingers until it breaks into small pieces; cover with one cup of the boiling water and let sit for about 4 minutes or until it is soft. Drain in a fine mesh sieve.
-
Step 2: Place saffron in the remaining 1/2 cup water and let steep about 20 minutes.
-
Step 3: Heat oil and butter in a skillet and brown the drained capellini.
-
Step 4: Stir in the cooked rice, saffron with steeping water, allspice, salt and pepper. Cook, stirring until water is absorbed, and keep stirring over low heat until the rice dries somewhat.
-
Step 5: Stir in the chopped parsley before serving.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.