Saffron Pilaf

Name: Saffron Pilaf with Hummus, Shirazi Salad and Crispy Bread
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 380 ML of Water; 1 Pieces of Vegetable stock cube; 4 Pieces of Cardamom pods; 2 Tbsp of Olive oil; 1 Pieces of Cinnamon stick; 150 Grams of Basmati rice; 10 ML of Saffron Splash; 1 Pieces of Lemon; 20 Grams of Sliced pistachios; 2 Pieces of Garlic cloves; 5 Grams of Zaatar; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Pieces of Arabic flatbread packet; 200 Grams of Hummus; 1 Pieces of Cucumber; 150 Grams of Cherry tomatoes; 15 Grams of Fresh parsley; 1 Pieces of Shallots; 1 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper

with Hummus, Shirazi Salad and Crispy Bread

Although this Persian-inspired meal consists of four different components, it'll take well under 1 hour to prepare.

Cals 908 · Prot 25 · Carbs 149 · Fat 30

Vegan

35 min

Saffron Pilaf with Hummus, Shirazi Salad and Crispy Bread

Although this Persian-inspired meal consists of four different components, it'll take well under 1 hour to prepare.

Cals 908 · Prot 25 · Carbs 149 · Fat 30

Vegan

Ingredients

Pilaf

Water

380 ML

Vegetable stock cube 15*

1 Piece

Cardamom pods

4 Pieces

Olive oil

2 Tbsp

Cinnamon stick

1 Piece

Basmati rice

150 Grams

Saffron Splash

10 ML

Lemon

1 Piece

Sliced pistachios 2*

20 Grams

Hummus and Bread

Garlic cloves

2 Pieces

Zaatar

5 Grams

Olive oil

2 Tbsp

Salt

0.5 Tsp

Arabic flatbread packet 10*11*

1 Piece

Hummus 3*

200 Grams

Salad

Cucumber

1 Piece

Cherry tomatoes

150 Grams

Fresh parsley

15 Grams

Shallots

1 Piece

Olive oil

1 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Allergens

*15 Celery, *2 Tree Nuts, *10 Wheat, *11 Gluten, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3000 / 908
Fats (g)	30.1
of which saturated (g)	2.2
Carbohydrates (g)	149
of which sugars (g)	13.9
Fibers (g)	16.9
Proteins (g)	24.8
Salt (g)	43.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Make stock

Preheat the oven to 200°C/180°C fan. Boil the measured water and dissolve the vegetable stock cube in it. Split the cardamom pods open with the back of a knife. Heat a large pan or pot with a lid over a medium heat with a generous drizzle of olive oil. Once hot, add the cardamom pods and cinnamon stick and cook for 1 min until aromatic.

2 Steam pilaf

Add the basmati rice, stock and saffron to the pan. Using a fine blade, zest the lemon directly into the pan. Cover with a lid, reduce the heat to medium-low and simmer for 15-18 min or until the water is absorbed.

3 Make zaatar

Meanwhile, peel and crush the garlic. Combine the garlic, zaatar, olive oil and salt in a small bowl. Slice 3 slices of the Arabic bread into triangles.

4 Bake breads

Place the triangles on an oiled baking tray and drizzle with the zaatar mixture. Bake in the oven for 10 min until crisp.

5 Make Shirazi salad

Meanwhile, chop the cucumber, cherry tomatoes and parsley very finely. Peel and chop the shallots very finely. Juice the lemon into a bowl and add the olive oil, cucumber, tomatoes, parsley and shallots to it. Season with salt and pepper and mix well.