Saffron Rice

This elegant rice's subtle flavours makes an excellent pairing for Middle Eastern dishes. The original instructions call for soaking the rice for 3 hours. I soaked for 30 minutes and still had nicely cooked rice.

The recipe calls for parchment paper to be placed on top of the rice while it is cooking. I'm fairly certain this is to keep the rice from boiling over, so I highly recommend that you do this even if it seems odd to you!

One year ago: Hot and Sour Rhubarb and Crispy Pork with Noodles
Two years ago: Brisket
Three years ago: Bread Pudding

Saffron Rice (from Moro)

Ingredients
80g unsalted butter
1/2 cinnamon stick
5 whole green cardamom pods, cracked
3 whole black peppercorns
200g basmati rice, washed and soaked for at least 30 minutes and up to 3 hours
2 tbsp roughly chopped pistachios
2 tbsp barberries (optional)
1 pinch of saffron infused in 4 tbsp boiling water
sea salt

1. Melt butter in a saucepan over medium-low heat. Add cinnamon, cardamom, and black peppercorns and fry until fragrant, 4 minutes.
2. Drain rice and add it to the pan. Stir to coat for a minute.
3. Increase heat to medium-high. Add pistachios and barbarries. Pour in enough water to cover rice by 1 cm and season with salt. Place greaseproof paper on top of the water and replace lid. Bring to a boil and simmer for 5 minutes.
4. Lift lid and paper and drizzle saffron water over rice. Replace paper and lid, reduce heat to medium-low and cook another 4 - 5 minutes. Serve.