Saffron and coriander rice

Name: Saffron and coriander rice
Cook time: 30 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1 tsp saffron threads; 200ml water; 2 cups or (400g) basmati rice, washed and drained; ½ bunch coriander, washed, with leaves and roots separated; zest and juice of 1 lemon

Shane Delia

January 27, 2015

Saffron and coriander rice makes a good match for a range of spicy mains.Kristoffer Paulsen

easyTime:< 30 minsServes:4

Saffron's unmistakable colour and subtle fragrance transform this simple rice dish into something special.

Ingredients

1 tsp saffron threads
200ml water
2 cups or (400g) basmati rice, washed and drained
½ bunch coriander, washed, with leaves and roots separated
zest and juice of 1 lemon

Method

1. In a small, dry pan toast the saffron until it starts to lightly colour and become fragrant. Add the water to the pan to and release the colour.
2. Add the rice to a pot and cover with enough water to cover by 2.5 centimetres. Add the saffron and liquid and coriander roots to the pot.
3. Cook until water has evaporated and rice is cooked, five to 10 minutes.
4. Once cooked, remove the coriander roots, add lemon zest and juice and coriander leaves. Stir through and serve immediately.
Tip
This dish goes well with Shane Delia's Maltese pork sausage meatballs.