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Indulge in the world's most expensive spice in this lip-smacking saffron-infused rice.
Preparation Time 20 minutes
Cooking Time 15 minutes
Ingredients (serves 6)
Large pinch of saffron threads
60ml (1/4 cup) boiling water
400g (2 cups) basmati rice
1 orange
80g butter, chopped
75g (1/2 cup) craisins (dried cranberries)
85g (1/2 cup) dried apricots, thinly sliced
40g (1/4 cup) dried cherries
40g (1/4 cup) slivered almonds
40g (1/4 cup) pistachio kernels, thinly sliced lengthways
6 fresh dates, pitted, thinly sliced lengthways
1 pomegranate, halved, seeds removed and separated
Method
1. Combine the saffron and boiling water in a small bowl. Set aside for 10 minutes to infuse.
2. Meanwhile, place the rice in a heatproof bowl, cover with boiling water and stir. Rinse under cold water and drain. Bring a large saucepan of water to the boil. Add the rice to the pan and return to the boil. Reduce heat to medium-low. Simmer for 8 minutes or until the rice is almost tender. Drain.
3. Use a zester to remove the rind from the orange. (Alternatively, use a vegetable peeler to peel the rind. Use a small sharp knife to remove the white pith from the rind. Cut the rind into very thin strips.)
4. Melt half the butter in a medium saucepan over medium heat until foaming. Add the saffron mixture and rice and stir until well combined. Add the orange rind, craisins, apricot, cherries, almonds, pistachios and remaining butter and stir until well combined. Reduce the heat to low. Cook, covered, for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains.
5. Stir in the dates and pomegranate seeds. Taste and season with salt and pepper. Serve.
Source
Good Taste - March 2007, Page 110
Recipe by Gemma Purcell
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