Saffron Istanbul Pilaf

Ingredients

• •2 cups rice
• •125 g margarine
• •2.5 cups chicken stock
• •2 small cups almonds
• •1 tbsp pistachios
• •1 boiled chicken breast (cubed)
• •1 tsp saffron
• •25 g margarine
• •1 tsp salt
• •2-3 drops lemon juice

Preparation

1. 1

   Wash the rice to remove the starch. Sauté the rice in 125 g margarine until translucent (this keeps the pilaf fragrant and the grains separate). Dissolve the saffron in 2.5 cups hot chicken stock. Add the hot stock to the rice. Add salt, lemon juice and a sugar cube and cook the pilaf. In a pan melt 25 g margarine, toast the almonds and pistachios until pink. Add the boiled, cubed chicken and turn in the pan 2 minutes. Add the toasted almonds and chicken to the cooked saffron pilaf, stir and it's ready to serve.