Saffron rice with barberries, pistachio and mixed herbs

Saffron rice with barberries, pistachio and mixed herbs

Saffron rice with barberries, pistachio and mixed herbs

Saffron rice with barberries, pistachio and mixed herbs

Ingredients

  • 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

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Description

Barberries are tiny, jewel-like, dried sweet-and-sour Iranian berries that weve been using a bit obsessively recently. It is hard not to – their intense sharpness accentuates other flavours in a dish and adds wonderful drama to its looks. You can get them online, and from Iranian and some Middle Eastern grocers. If you cant find any, use currants soaked in a little lemon juice instead. Serve this rice with roast chicken or turkey and courgette burgers with spring onion and cumin. Serves six.

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.
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Saffron rice with barberries, pistachio and mixed herbs

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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

The first person this recipe

ottolenghi.co.uk

ottolenghi.co.uk

107 0

Found on ottolenghi.co.uk

Ottolenghi

Saffron rice with barberries, pistachio and mixed herbs

Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide.