Jewelled Rice Pilaf

Por RecipeTin Eats · 45 min

Ingredientes

Modo de preparo

1. Grind the saffron threads to a powder in a mortar and pestle, mix in the boiling water and set aside while the rice cooks.
2. Melt the ghee or butter in a large saucepan over medium-high heat. Add the fennel and cumin seeds and stir for 30 seconds.
3. Add the onion and garlic and cook for 5 minutes.
4. Add the cinnamon, cardamom and allspice and stir for 30 seconds. Add the rice and stir for 1 minute to coat.
5. Add the stock, bay leaves, lemon zest, salt, dried fruit and nuts. Stir and bring to a simmer, then cover.
6. Reduce the heat to low so it still simmers gently at the edges and cook for 14 minutes without peeking or stirring.
7. Check that the liquid is absorbed, then remove from the heat, keep covered and rest for 10 minutes.
8. Pour half the saffron water over the rice and gently fluff with a rubber spatula. Once mostly mixed, add the remaining saffron water and the melted ghee, and gently toss until the rice is evenly yellow.
9. Tip onto a platter and scatter with pomegranate seeds, coriander and chopped toasted pistachios.

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