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Saffron rice Recipe

Ingredients for people

  • Basmati rice : 200 g
  • Water : 300 ml
  • Saffron thread(s) : 2 pinch(es)
  • Maldon salt : 3 pinch(es)
  • Tomato(es) : 3 whole
  • Spring onion(s) : 3 whole
  • Fresh coriander : 1 bunch
  • Fresh mint : 1 bunch
  • Flaked almonds : 30 g
  • Lemon(s) : 1 whole
  • 1For the rice

    Toast the almonds
    Wash the rice thoroughly,add to the cold water, saffron, salt and bring to the boil.
    When the rice has come to the boil, cover with a lid and simmer on a low heat for 10 minutes.
    leave the lid on and allow to sit in its own steam for a further 5 minutes

  • 2for the garnish

    Cut the tomatoes into quarters, remove the seeds and cut into a 5mm dice.
    Pick and finely slice the coriander and mint.
    Slice the spring onions.
    When the rice is cook, 'fluff' it by digging a spoon to the bottom and allowing to fall off the spoon
    Sprinkle on the garnish and finish with a squeeze of lemon.

Chef's tip

«Adding whole toasted spices such as cumin and fennel seeds to replace the saffron will produce an earthier taste. serve this cold as a rice salad at barbecues»

A delicious rice side dish, complimented with chopped fresh vegetables to garnish

Rate this recipe :

(2 votes)

  • Preparation  5mins
  • Cooking time  13mins
  • Rest time  10mins

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