Saffron rice with barberries, pistachio and mixed herbs

• Produce

  • 20 g Chervil
  • 30 g Dill
  • 10 g Tarragon

• Pasta & Grains

  • 360 g Basmati rice

• Baking & Spices

  • 1 tsp Saffron threads
  • 1 Salt and freshly ground white pepper

• Nuts & Seeds

  • 60 g Pistachios, unsalted lightly toasted

• Dairy

  • 40 g Butter, unsalted

• Liquids

  • 560 ml Water

• Other

  • 40g dried barberries, soaked for a few minutes in freshly boiled water with a pinch of sugar

Found on ottolenghi.co.uk

Description

Ingredients

• 40g unsalted butter
• 360g basmati rice, rinsed under cold water and drained
• 560ml boiling water
• Salt and freshly ground white pepper
• 1 tsp saffron threads, soaked for 30 minutes in 3 tbsp boiling water
• 40g dried barberries, soaked for a few minutes in freshly boiled water with a pinch of sugar
• 30g dill, roughly chopped
• 20g chervil, roughly chopped
• 10g tarragon, roughly chopped
• 60g slivered or crushed unsalted pistachios, lightly toasted

Directions

• Melt the butter in a medium saucepan and stir in the rice, making sure the grains are well coated. Add the boiling water, a teaspoon of salt and some white pepper. Mix well, cover with a tight-fitting lid and cook on a very low heat for 15 minutes. Dont be tempted to uncover the pan – you need to let the rice to steam properly. Remove the pan from the heat – all the water will have been absorbed by the rice – and pour the saffron water over about a quarter of the surface, leaving most of the rice white. Cover with a tea towel, reseal tightly with the lid and set aside for five to 10 minutes. With a large spoon, transfer the white rice to a large bowl and fluff it up with a fork. Drain the barberries and stir them in, followed by the herbs and most of the pistachios, reserving a few to garnish. Fluff up the saffron rice in the pan, then fold gently into the white rice – dont overmix: you dont want the white grains to be stained by the yellow ones. Taste, adjust the seasoning and transfer to a shallow serving bowl. Scatter the remaining pistachios on top and serve warm or at room temperature.