Peel and very finely chop the garlic then mix with the yogurt. Season with salt and pepper. Set aside.
For the rice salad: peel and dice the onion. Peel and finely chop the garlic clove. Pick and chop the fresh parsley and coriander, keeping the 2 herbs separately.
Place the saffron threads in a small bowl and then spoon over a little of the stock. Leave to soak.
Heat a saucepan, add a teaspoon or so of butter and then cook the garlic and onion until tender. Add the rice, bay leaf, cumin and coriander seeds. Cook for a minute and then add the remaining stock. Season with salt and pepper, bring to a gentle simmer and then reduce to a very low heat. Leave to cook for 10 minutes.
In the meantime, melt another teaspoon of butter in a frying pan, add the pine nuts and cook until golden brown.
Remove the rice from the heat and check it is cooked. If necessary, remove the lid and cook for until the rice is tender but not mushy. Stir in the chopped parsley and then add the saffron threads. Stir in the pine nuts and the coriander.
Serve the rice accompanied with the yogurt dressing.
«Serve this dish on its own with the garlic yogurt dip or serve as an accompaniment to grilled fish or chicken.»
A fragrant rice salad made with saffron, pine nuts, rice, fresh parsley and coriander.