Basmati Rice Cooked in White Wine and Saffron with Salmon

Name: Basmati Rice Cooked in White Wine and Saffron with Salmon
Yield: Serves 4–5
Cuisine: United Kingdom
Ingredients: 1.1 kg (2½lb) piece salmon (unfilleted weight), filleted and skinned; 1 bunch of fresh chives, chopped; Generous handful of fresh dill, chopped; 50g (2oz) butter; Sea salt; Generous 300 ml (½ pint) dry or medium sweet white wine; Generous handful of flat leaf parsley, chopped; 2 generous pinches of saffron strands; 5–6 pinches of chilli powder; 250g (8oz) basmati rice

Preparation info

Serves
4–5

Difficulty
Medium

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

This rice dish does not have the creaminess of a risotto, which should always be made with arborio or a similar type rice. But basmati, India’s king of rice, has supreme flavour, texture and lightness. You can also use Thai fragrant rice for this recipe.

Ingredients

250g (8oz) basmati rice
2 generous pinches of saffron strands

Europe
United Kingdom
Fish course
Pescatarian
Spicy

Method

Put the rice into a sieve and wash thoroughly with running cold water. Then put the rice into a bowl with 600ml (1 pint) of cold salted water and soak for at least one hour.

Meanwhile, put the saffron strands into a separate bowl together with a generous sprinkling of sea salt and the chilli powder. Put the wine into a saucepan. Bring the wine up to boiling point and then pour it into t