This is a delicious recipe. It’s very easy, satisfying and it looks beautiful when served. Every time this is served, the dinner plates are left empty. I am working my way through and adapting recipes from this recipe book.
I never use exact measurements for this dish. In fact, today I made this based on jasmine rice! I didn’t have any saffron so just used turmeric. My only variations to the recipe are that:
– I add mushrooms and snow peas to the rice
– I usually add a layer of fresh spinach in between the rice and vegetables
– I use whatever nuts I have on hand.
I hope you love it 🙂
Large pinch saffron threads
80 ml rice bran oil
Pun net cherry tomatoes
2 large handfuls fresh beans sliced
1 large zucchini
3/4 cup peas
1 tsp minced garlic
2 fresh rosemary sprigs
1 1/2 cups rice
3 1/2 cups vegetarian stock
1/2 cup almonds
Put saffron in a bowl with 1/3 cup hot water and steep.
Heat half the oil to high temp and add tomatoes for a couple of minutes until skins start to split
Remove to a bowl and set aside
Add the rest of the vegetables and stir fry for 5 minutes
Set aside with tomatoes
Add rest of oil to pan and stir fry garlic and rosemary. Cook gently for a minute until rice is shiny and opaque.
Add stock and saffron (or turmeric) water to the pan. Add diced mushrooms and sliced snow peas.
Stir once or twice and bring to boil.
When stock has rapidly boiled for a couple of minutes, reduce heat to medium and simmer gently for about 20 minutes, until almost all stock is absorbed.
Top rice with a layer of fresh spinach. Scatter over vegetables, top with cooked tomatoes and sprinkle on almonds/nuts. Note: I add nuts at this stage because I am serving small children so I like them a little softened.
Cover lightly with foil and heat on low for 5 minutes for vegetables to warm through.
Sprinkle with almonds/nuts (if you want crunchy texture contrast) and serve.