Saffron garbanzo rice pilaf in filo purse recipe
Recipe for saffron garbanzo rice pilaf in filo purse in the vegetarian recipes category.
Recipe ingredients:
- Pilaf:
- 1/4 teaspoon saffron threads
- 1/4 cup hot water
- 1 teaspoon olive oil
- 1 large onion, diced
- 2 medium carrots, diced
- 3 celery stalks, chopped
- 1 1/2 cups garbanzo beans, cooked, drained, a 15 ounces can is about 1 1/2 cups
- 1 1/4 cups brown basmati rice, washed
- 2 servings preserved lemons, chopped, half of one whole lemon
- 1/4 teaspoon sea salt, or maybe a little more depending on the salt level in the preserved lemon soaking liquid
- 1/3 cup preserved lemon soaking liquid, the liquid that was used to preserve the above lemons
- 2 1/4 cups no salt added vegetable broth, or water
- Filo purse:
- 240 grams whole wheat filo, thawed, the weight of different filos varies, overall need about 12, 18 x 13 inch, sheets
- 1/4 cup olive oil, for brushing, overall quantity used will depend on amount brushed on each sheet
- Garnish:
- 1 serving preserved lemons, sliced in 4 slivers, one quarter of a lemon
Recipe method:
- In a small bowl, soak saffron threads in the hot water. Save for later in the recipe.
- Heat a pot, appropriate for cooking rice on the stove top, over medium-high heat and add oil.
- Saute onion, carrot, and celery, sealing them one at a time, about 20 minutes total.
- Add the rice and beans and cook, stirring frequently, for 2 minutes.
- Add the chopped preserved lemon, salt, liquid that was used to preserve the lemon, the broth, and the saffron with the saffron soaking liquid.
- Note: the preserved lemon soaking liquid can be very salty, so use less salt if you want the overall dish to be less salty.
- Cover pot and bring to a boil.
- When boiling, turn heat to low and simmer for 55 minutes.
- Turn off heat.
- Lay a sheet of parchment paper on a baking sheet.
- Lay down one sheet of filo on the parchment paper, and brush with olive oil.
- Repeat with all filo sheets.
- Mound pilaf in the center of the filo sheets, and fold filo edges up and over the top of the pilaf, tucking the edges in.
- Brush top of purse with olive oil.
- Bake in a 375 degrees F oven for 30 minutes. No need to preheat.
- You want the top filo layer to have a golden brown appearance, but cover it with foil if it gets to dark but the pilaf filling is not yet heated through.
- Make sure pilaf filling is hot all the way through. Sometimes when the pilaf filling has been made a day in advance and refrigerated, additional baking time will be needed to heat the purse all the way through.
- Cut purse into wedges.
- When serving, garnish with slivers of preserved lemon.
Tags: saffron, garbanzo, rice, pilaf, filo, purse, recipe, vegetarian, recipes, cooking