Saffron rice
 

This rice has a subtle spicy flavour which makes it an excellent accompaniment for spicy dishes such as meatballs and North African dishes.

Preparation Time: 15 Mins

Cooking Time: 30 Mins

Total Time: 1½ Hrs

Ingredients

For 8 servings…

½ tsp             Saffron strands        

70 cl               Water  - very hot     

1 tsp               Salt          

450 gms          Rice  - Basmati        

80 gms            Butter       

1 tsp               Cumin seads           

1 stick             Cinnamon  

2 pods             Cardamon  - seeds from         

1                    Bay leaf     

2                    Onions  - chopped finely         

Method

Put the saffron threads into the water, add the salt and allow them to steep for 5 minutes.

Wash the rice in a sieve until the water runs clear, then add to the saffron water and leave to soak for 30 minutes.

In the butter in a heatproof casserole, over a moderate heat, cook the cumin seeds, cinnamon stick, cardamom seeds and bay leaf - swirling the pan, for 2 minutes to release the aromas.  Add the onion and cook - stirring occasionally until it is soft and golden.

Add the rice and saffron water, bring to the boil - stirring constantly.  Then cover with a round of greaseproof paper and cover that with the lid.  Bake in a moderate oven (180°C) for 20 minutes or until the liquid is absorbed and the rice is tender.

Let the rice stand for at least 10 minutes, then discard the bay leaf and cinnamon stick and keep warm in a very low oven until required.