Saffron garbanzo rice pilaf in filo purse recipe

Recipe for saffron garbanzo rice pilaf in filo purse in our easy vegetarian recipes collection.

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

How to make saffron garbanzo rice pilaf in filo purse

• 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.

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