Advertisement
Eggs on crispy saffron rice
Preparation info
- Serves
4
- Difficulty
Medium
Appears in
Published 2010
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.
Ingredients
250 g 2 pinches 300 ml
Method
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