• Stella Hanan Cohen

Rice Pilafs














Rice pilafs are the jewel of Sephardic cuisine with origins from medieval Spain and later further enriched with the sumptuous pilafs from the Ottoman kitchens.


Whether serving a simple arroz frito or one of the more elevated variances with other ingredients like chickpeas, saffron, fresh tomato or toasted nuts rice, these dishes accompany most Rhodesli meals.

Glistening mounds of fluffy rice cooked with toasted vermicelli and topped with crunchy pine nuts is a perfect alternative to accompany grilled meat and fish, stuffed vegetables and stews.

Arroz kon fideyos makes a spectacular looking dish and so delicious to the palate – well worth trying !

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©2020 Stella's Cookbook. Proudly created by Danielle Demblon

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