Instead of stock or water, the rice in this pilaf is cooked in carrot juice for amped-up carrot flavor. This, in addition to a pinch of saffron, is responsible for the pilaf’s golden hue.
- 2 cups jasmine rice
- kosher salt
- ¼ cup olive oil
- ½ cup sliced onion
- ½ cup grated carrot
- 2 garlic cloves, chopped
- 2 cups carrot juice
- pinch of saffron
- pinch of cayenne
- Make ahead: Cover the rice with water by several inches in a bowl and add a pinch of salt. Let soak for at least 1 hour or up to overnight. Drain well.
- Preheat the oven to 350 degrees F. Warm the oil in a large ovenproof pot with a tight-fitting lid over medium heat. Add the onion, carrot, and garlic. Season with a pinch of salt, and cook, stirring occasionally, until the vegetables begin to soften but not brown, about 8 minutes. Add the rice and cook, stirring, until the rice is evenly coated and begins to lightly toast, about 3 minutes more.
- Add the carrot juice, saffron, and cayenne. Raise the heat to high, then lower to a simmer. Stir with a fork once or twice, add 1 tsp salt, cover, and transfer to the oven. Bake until the rice is cooked through, 15-20 minutes.
- Let it stand off the heat, covered, for 20 minutes before fluffing with a fork and serving.