Name: Saffron Rice
Yield: Serves 4
Cuisine: Spanish
Ingredients: 3 whole black peppercorns; ½ cinnamon stick; 5 whole green cardamom pods, cracked; 80 g unsalted butter; 1 good pinch of saffron threads (about 100 threads), infused in 4 tablespoons boiling water; 200 g home-made or Greek yoghurt, seasoned with 1 crushed garlic clove, salt and pepper; 2 tablespoons roughly chopped pistachio nuts (optional); Caramelised Crispy Onions; sea salt; 200 g basmati rice, washed and soaked in salted water for 3 hours; 2 tablespoons barberries (optional, see Iranian Suppliers)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

Saffron rice is eaten at weddings and on special occasions throughout much of the Muslim world. It is an elegant rice, subtly scented with butter and spice. This dish can be made in 15 minutes if the rice has been soaked.

Ingredients

80 g unsalted butter
½ cinnamon stick
5 whole green cardamom pods, cracked

Method

Melt the butter in a saucepan over a medium to low heat. Add the cinnamon, cardamom pods and black peppercorns and gently fry the spices until their aromas start to be released, about 4 minutes. Drain the rice well, add it to the butter, and stir to coat for a minute. Turn up the heat to medium to high. If you are using pistachios and/or barberries stir them in now. Pour enough water over the r

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Ingredients

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