Barberry and pistachio rice salad

Name: Barberry and pistachio rice salad
Cook time: 30 min
Yield: 4
Ingredients: 1 good pinch of saffron threads; 80 g unsalted butter; ½ cinnamon stick; 5 cardamom pods, cracked; 3 whole black peppercorns; 200 g basmati rice, washed and soaked in salt water for 3 hours; 2 tablespoons pistachio nuts, roughly chopped; 2 tablespoons barberries; 200 g Greek yoghurt; 1 garlic clove, crushed; ¼ teaspoon ground allspice; salt and pepper

Frank Camorra

October 28, 2014

Barberry and pistachio rice salad.Marcel Aucar

easyTime:< 30 minsServes:4

There is nothing like a rice dish for hearty, wholesome comfort food. This dish features the tart flavour of barberries, small dried berries that are available from Middle Eastern shops and delicatessens.

Ingredients

1 good pinch of saffron threads
80 g unsalted butter
½ cinnamon stick
5 cardamom pods, cracked
3 whole black peppercorns
200 g basmati rice, washed and soaked in salt water for 3 hours
2 tablespoons pistachio nuts, roughly chopped
2 tablespoons barberries
200 g Greek yoghurt
1 garlic clove, crushed
¼ teaspoon ground allspice
salt and pepper

Method

Infuse the saffron in 4 tablespoons of boiling water. Melt the butter in a saucepan over a medium to low heat. Add the cinnamon, cardamom pods and peppercorns and gently fry until their aromas start to be released, about 4 minutes. Drain the rice well, add it to the butter, and stir to coat for a minute.
Turn up the heat to medium-high and stir in the pistachios and barberries. Pour enough water over the rice to cover it by about 1 centimetre, and season with salt. Rest some greaseproof paper on the surface of the water to cover it, then place a lid on the pan. Bring to the boil then simmer for 5 minutes.
Lift the lid on the rice, remove the paper and drizzle the saffron water evenly over the rice. Replace the paper and lid. Turn the heat down to low and cook for another 4-5 minutes. While the rice is cooking, put the yoghurt in a serving bowl, add the garlic and allspice and season well. When the rice is ready, fluff with a fork and serve with the yoghurt on the side.