Eggs on crispy saffron rice

Preparation info
  • Serves


    • Difficulty


Appears in
Orchards in the Oasis: Recipes, travel and memories

By Josceline Dimbleby

Published 2010

  • About

This recipe was inspired by our first experience - in a roadside cafe - of the sublime flavour and texture of Iranian Black Tail rice, grown near the Caspian Sea. It is impossible to buy outside Iran but basmati rice is a good second best I think this makes a perfect light lunch or supper, served with a salad.


  • 250 g basmati rice
  • 2 pinches of saffron strands
  • 300 ml


Put the rice in a sieve, rinse through with water and tip into a bowl, adding 1 teaspoon salt and about 500ml water. Sprinkle the saffron strands into the 300ml hot salted water in a jug and stir around. Leave both the rice and saffron to soak for an hour or more. Then drain the rice.

Put a round, wide serving dish to warm in a low oven. Melt 50