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Lemon-Saffron Millet Pilaf

We served this pilaf with grilled shrimp, but it would be just as good with any roasted or grilled fish.

  • servings: 10
Photography: Richard Gerhard Jung




  • 2 teaspoons olive oil
  • 2 shallots, peeled and finely diced
  • 2 cloves garlic, peeled and minced
  • 3 carrots, peeled and finely chopped
  • 2 stalks celery, washed and finely chopped
  • 3/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon saffron threads, crumbled
  • 1 1/2 cups millet
  • 3 cups water
  • 3 tablespoons freshly squeezed lemon juice (about 1 lemon)
  • 1 tablespoon finely chopped lemon zest, plus more zest for garnish


  1. Step 1

    Heat the olive oil in a medium saucepan over medium heat. Add the shallots, garlic, carrots, celery, salt, and pepper, and cook until beginning to brown, about 5 minutes. Add the saffron and millet, and cook, stirring, 1 minute more. Add the water, lemon juice, and lemon zest. Bring to a simmer; cover, reduce heat to low, and let cook until all water has been absorbed, about 25 minutes. Turn off heat, and let sit, covered, until tender, 10 minutes more.

  2. Step 2

    Add the parsley, and stir with a fork to combine parsley and fluff pilaf. Serve garnished with lemon zest.

Martha Stewart Living, September 2001



Reviews (1)

  • 30 Apr, 2008

    We are adding new grains to our diets so we tried this out. It is fabulous! And, my children love which is ultimately the real taste-test. I highly recommend giving this one a try. We made it with Martha's Chicken in Wine Sauce from the 4/29/08 show and the combo really worked. The only negative is that the saffron is a little pricey but it is fun to have around.