Saffron Rice with Barberries, Pistachio and Mixed Herbs Recipe

Shop For This Recipe

Directions

Saffron Rice with Barberries, Pistachio and Mixed Herbs Recipe

This recipe was adapted from Yotam Ottolenghi's cookbook, Jerusalem (Ten Speed Press).

Serves 6

The finished rice is beautiful to look at, with perfectly balanced flavors: the aroma and color of the saffron, the citrus-y tang of the barberries, the crunch of the pistachios, and the fresh, vegetal taste of the herbs.

Ingredients:

1 tsp Organic Moroccan Saffron threads, soaked for 30 minutes in 3 Tablespoons ofboiling water

½ cup roughly chopped unsalted pistachios, lightly toasted

2½ Tablespoon Rice Bran Oil or unsalted butter (or a combination of the two)

2 cups Rue & Forsman White Basmati Rice, rinsed under cold water and drained

3½ cups boiling water

¼ cup Essential Pantry Dried Barberries, soaked for a few minutes in freshly boiled water

1 oz fresh dill, roughly chopped

⅔ oz fresh chervil, roughly chopped

⅓ oz fresh tarragon, roughly chopped

(Note: any combination of herbs would work, the key is to use enough fresh herbs to actually make an impact. Don't be shy!)

Essential Pantry Noirmoutier Sel Gris (Fine Gray Sea Salt) and

freshly ground Essential Pantry Tellicherry Pepper to taste


Directions:

Place the saffron threads in a small bowl, cover with boiling water and set aside.

Spread roughly chopped raw pistachios single layer on a dry sheet pan, and bake at 325F until they are lightly brown and fragrant, about 5-10 minutes depending on the amount of nuts. The key is to not walk away, as nut can easily become over toasted or burnt.

Sprinkle lightly with sea salt when they are just out of the oven and still warm. A flake salt (like Fossil River Flake Salt or Maldon Flake Salt, is perfect for this as the flakes will more easily cling to the surface of the nuts.)

In a medium saucepan on medium heat melt the oil/butter.

Stir in the rice, making sure the grains are well coated.

Add the boiling water, and a teaspoon or so of sea salt and some freshly ground pepper. Mix well and cover with a well-fitting lid and cook on a very low heat for 15 minutes - do not peek!

After 15 minutes, remove the rice from the heat – all the water will have been absorbed by the rice at this point – and drizzle the saffron water and saffron over about a quarter of the surface of the un-disturbed cooked rice, leaving most of the rice white.

Cover tightly with the lid and set aside for 5 to 10 minutes.

With a fork gently fluff up the rice, and then using a large spoon gently transfer the white/yellow rice to a large bowl.

Don't over mix, because you don't want the saffron-stained rice to stain the white rice (You're going for a variegated look - some yellow grains, some white grains).

Drain the barberries and stir them in (gently!), followed by the herbs and most of the pistachios, reserving a few of both for garnish.

Taste and adjust the sea salt and pepper, and then transfer to a shallow serving bowl. Scatter the remaining pistachios on top and serve warm or at room temperature.