Fluff up the saffron rice in the pan, then fold gently into the white rice – don't overmix: you don't want the white grains to be stained by the yellow ones. First, make the dressing. 560ml boiling water. Scatter the remaining pistachios on top and serve warm or at room temperature. Salt and freshly ground white pepper. Add two more tablespoons of oil, the garlic, red chilli and spring onion whites, and cook for two minutes more, until they’ve also taken on some colour. Sprinkle lightly with salt and pepper, cover the pan with a lid and leave to cook for four to five minutes, until the egg whites are set and the yolks still runny, and the bottom of the rice is nice and crisp. Meanwhile, make the kofteh by putting the mince, onion, herbs, egg, gram flour, half of each of the chilli, cumin and cinnamon, and a quarter-teaspoon of turmeric in a large bowl with one and a quarter teaspoons of salt and a good grind of pepper. Use a spoon to make two wells in the rice mixture, exposing the bottom of the pan. Add the diced pepper and saute for four minutes, stirring occasionally, until nicely coloured and softened. A trio of rice dishes from around the world: Mediterranean fried rice with anchovy lemon dressing, Greek-style red rice with feta and Persian meatballs in a spicy tomato sauce. For the best experience on our site, be sure to turn on Javascript in your browser. As soon as it starts to bubble, turn off the heat, add the lemon juice, leave to cool, then stir in the parsley. Taste, adjust the seasoning and transfer to a shallow serving bowl. Add the tomato paste, sugar and spices, cook, stirring, for 90 seconds, then add the rice and charred tomatoes and stir everything together. Don’t be tempted to stir the rice too much – you want it to build a crisp, tahdig-like layer at the bottom of the pan. This would be great as a brunch or light lunch. Holding the lemon above a bowl to catch the juices, cut between the membranes to release the segments, then cut each segment into three. 1 tsp saffron threads, soaked for 30 minutes in 3 tbsp boiling water. This is a very popular dish in our house, especially with the kids. Feel free to make this recipe your own by using up whatever herbs you have to hand (tarragon and chives would both work wonderfully here), and whichever spices, too. Available for everyone, funded by readers. Add the rice, a quarter-teaspoon of salt and a good grind of pepper, and cook for three minutes, stirring to breakup any clumps, until the rice is heated through and starting to take on a little colour. Don't be tempted to uncover the pan – you need to let the rice to steam properly. Traditionally, yellow split peas are also thrown into the mix, but I used a bit of gram flour instead. Bring a medium saucepan of well salted water to a boil on a medium-high heat, add the rice and cook for 10 minutes, or until just cooked through. All rights reserved. Cook for seven minutes, stirring occasionally, until softened, then add the garlic and cook for three minutes more, until the vegetables have taken on some colour. The name refers to the layering of meat and rice, which is then baked until it has a crisp base, called a tahdig. Drain, then set aside in the sieve to cool (you should be left with about 630g cooked rice). Put the anchovies, garlic, cumin, oil and a good grind of pepper in a small saucepan on a medium heat. Put a tablespoon of oil in a large frying pan for which you have a lid, and put on a medium-high heat. Saffron rice with barberries, pistachio and mixed herbs. © 2020 Guardian News & Media Limited or its affiliated companies. Guaranteed Christmas delivery for orders placed before 16th December (International) and 19th December (UK). Put a large saute pan for which you have a lid on a high heat. JavaScript seems to be disabled in your browser. Drizzle the dressing all over the top and serve right away straight from the pan. Put the lemon flesh in the bowl with the juice, then mix in the feta, the remaining oil, coriander and chilli flakes (if using). For the best experience on our site, be sure to turn on Javascript in your browser. Transfer the tomatoes to a bowl and set the pan aside to cool down a little. 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. Rice looks just as good dressed in the flavours of the Mediterranean as it does dolled up in Persian cardamom and lime. This has all the wonderful qualities of classic fried rice, with those lovely crisp bits and salty bits, except here they’re paired with Mediterranean flavours. Spoon half the lemon and feta mix over the rice, and serve the rest alongside. These Persian-inspired meatballs in tomato sauce are a great way to feed an eagerly hungry family. 250g raw basmati rice500g beef or lamb mince (15% fat), or a mixture of both½ onion, roughly grated (60g net weight)40g parsley leaves, finely chopped, plus a few extra picked leaves to serve40g coriander leaves, finely chopped40g dill leaves, finely chopped, plus a few extra picked leaves to serve1 large egg30g gram flour, or rice flour1 tsp chilli flakes1 tbsp ground cumin1 tbsp ground cinnamon1¼ tsp ground turmericSalt and black pepperOlive oil, for rolling, For the tomato sauce3 tbsp olive oil1 large onion, peeled and finely chopped6 garlic cloves, peeled and crushed350g tomatoes (ie, about 3 medium ones), finely chopped70g tomato paste10 cardamom pods, roughly bashed open in a mortar60g soft dried apricots, quartered (or 1½ tsp caster sugar). It is hard not to - their intense sharpness accentuates other flavours in a dish and adds wonderful drama to its looks. Top and tail the lemon, then use a small knife to remove the skin and white pith. The thing about rice is, it has a dynamic wardrobe. In fact, it looks good no matter what it has on, and I think it sort of knows it, too. These Persian-inspired meatballs in tomato sauce are a great way to feed an eagerly hungry family. Meanwhile, make the sauce. To serve, use a spoon to transfer the kofteh to a large serving bowl and pour the sauce over the top. With a large spoon, transfer the white rice to a large bowl and fluff it up with a fork. Tah chin is a glorious savoury rice cake from Iran. Serve with your greens of choice and a spoonful of yoghurt. Add the boiling water, a teaspoon of salt and some white pepper. Once very hot, add the cherry tomatoes and sear for five minutes, shaking the pan occasionally, until they are nicely charred. Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide. 360g basmati rice, rinsed under cold water and drained. Rice is one of my main comforts these days, not least because this special grain transports me wherever I want to go – all from the confines of my own kitchen, of course. Add the cooled rice, then knead the mixture by hand for five or six minutes, until the rice grains are well crushed and the mixture is quite pasty. If I’m serving it with something substantial such as chicken, I omit the feta topping and serve it with just a squeeze of lemon juice. Cover with a tea towel, reseal tightly with the lid and set aside for five to 10 minutes. Yes, it’s small and unassuming, and it does subtlety really well –plain and buttered? 360g basmati rice, rinsed under cold water and drained, 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, 60g slivered or crushed unsalted pistachios, lightly toasted. Serve this rice with roast chicken or turkey and courgette burgers with spring onion and cumin. Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide. Cook, stirring occasionally, for about four minutes, until the tomatoes have started to break down, then add 850ml water, a teaspoon and a quarter of salt and a good grind of pepper, and bring to a gentle simmer. Melt the butter in a medium saucepan and stir in the rice, making sure the grains are well coated. 40g unsalted butter. 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