Saffron is one of the world's most expensive ingredients by weight, but don't let that scare you off from using it. With just a few threads of saffron, you can impart an amazing fragrance to his dish that will make it truly unforgettable.
3 tablespoons olive oil, divided (50 millilitres)
1 cup brown basmati rice, rinsed (250 millilitres)
Several threads saffron
1 ¾ cups chicken broth (425 millilitres)
3 large shallots, finely sliced
Salt and freshly cracked black pepper to taste
Handful slivered pistachios, for garnish
In a small pot heat, one tablespoon olive oil with the basmati rice on medium setting to toast. Season with salt and pepper and add the saffron and add the chicken broth. Bring to a boil, reduce to low heat, cover and simmer for 25 minutes.
Meanwhile, in a small skillet, heat remaining two tablespoons olive oil over medium low and add the shallots. Cook over medium low heat stirring often until shallots are deep brown and soft, about 15-18 minutes.
Sprinkle rice with pistachios and golden shallots.
Serve with chicken and fennel.
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