-
1
Excerpted from Alton Brown's book, Good Eats (Stewart, Tabori & Chang)
-
2
Preheat the oven to 350.
-
3
Melt the butter in a 3-quart saucier over medium heat.
-
4
Stir in the onion, bell pepper and 2 pinches of salt.
-
5
Decrease the heat to low and sweat until the onion is translucent and aromatic but not browned, 3 to 4 minutes.
-
6
Increase the heat to medium and add the rice.
-
7
Cook, stirring frequently, until you smell nuts, another 3 to 4 minutes.
-
8
Add the saffron and its water, the broth, orange zest, bay leaves and the remaining 1 1/2 teaspoons salt.
-
9
Increase the heat and bring to a boil.
-
10
OK, now the weird part: Thoroughly wet a clean towel, kill the heat, scatter the peas on top of the rice, then place the towel across the top of the saucier.
-
11
Top with the lid, then fold the towel corners up over the lid.
-
12
Transfer the saucier (towel and all) to the oven and bake 15 minutes.
-
13
Remove and rest at room temperature for 15 more minutes without opening the lid.
-
14
Fish out the orange zest and bay leaves.
-
15
Turn the pilaf out onto a platter, fluff with a large fork and garnish with the raisins and pistachios.
-
16
Serve family-style, right in the middle of the table.
-
17
Photograph by Hallie Burton
