Ingredients Jump to Instructions ↓

  1. 2 cups 320g / 11oz Basmati rice

  2. 15 Saffron strands

  3. 5 oz 142g Sliced onion

  4. 1 oz 28g Leek - cleaned and sliced (medium)

  5. 3 tablespoons 45ml Olive oil

  6. 1 cup 146g / 5.1oz Diced waxy potatoes

  7. 5 oz 142g Carrots - sliced

  8. 5 oz 142g Green beans - sliced

  9. 5 oz 142g Zucchini - sliced

  10. 3/4 cup 46g / 1.6oz Skinned, seeded, and chopped tomato

  11. 1 teaspoon 5ml Salt

  12. Black pepper, freshly ground

  13. 1/2 cup 20g / 0.7oz Chopped flat leaf parsley

  14. 1/3 cup 48g / 1.7oz Chopped fresh dill

  15. 1 teaspoon 5ml Finely chopped fresh mint - plus

  16. 1 tablespoon 15ml Finely chopped fresh mint

  17. 1 Lemon - for zest and juice

Instructions Jump to Ingredients ↑

  1. Put the rice in a bowl, pour in cold water, and swirl the rice and water with your hand. Drain and repeat this process until the water runs clear as you drain it. Return the rice to the bowl, fill it once more with cold water, and leave to soak for 20 minutes. Put the saffron strands to soak in 1/4 cup boiling water.

  2. In a flameproof casserole, fry the onion and leek in the olive oil over low heat until translucent. Add the potatoes, carrots, green beans, zucchini, chopped tomato, and saffron and its liquid, and sprinkle with the salt and some pepper. Stir, then cover and simmer for 5 minutes.

  3. Drain the rice and spread it in an even layer over the vegetables. Pour in 3 cups water, then sprinkle with half of the chopped parsley and dill, 1 teaspoon chopped mint, and the finely grated zest of 1/2 lemon. Cover and simmer for about 15 minutes, until craters form on top of the rice.

  4. Remove from the heat, cover the top with a piece of cheesecloth (or a dish towel), and replace the lid. Place in a warm corner of the kitchen for 20 minutes so the rice can steam and all the water be absorbed. Turn onto a warmed serving platter, so that the vegetables are on top. Sprinkle with the remaining chopped parsley, dill, and mint. Drizzle with the juice of the lemon and serve. This recipe serves 6 to 8.


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