Name: Jewelled Herb & Rice Salad
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 to 6 servings
Ingredients: 250 grams(1 1/4 cups) basmati rice; 2 tablespoons olive oil; 30 grams (1 ounce) unsalted butter; 2 small onions, finely chopped; 1 teaspoon ras el hanout; 2 carrots, grated; Pinch of saffron threads, soaked in 3 tablespoons hot water; 200 grams (7 ounces) mixed dried fruit such as sultanas, dried barberries or cranberries; 75 grams (1/2 cup) shelled pistachios, roughly chopped; Handful of chopped mint leaves; Handful of chopped flat-leaf parsley

Directions

Special equipment:

saute pan with lid

If you have soaked your rice, drain and give it a final rinse; if not, rinse well in a colander under the cold tap.
Heat the oil and butter in a saute pan with a lid, add the onions and ras el hanout and fry over a medium heat for 5 minutes until softened. Add the drained rice, carrots and saffron (with its soaking water), then cover with 300ml (1 1/4 cups) cold water.
Season with salt and pepper, stir and bring to the boil. Cover with the lid, reduce the heat and simmer gently for 12 to 15 minutes, then turn off the heat and leave to stand with the lid on for 5 minutes.
Fluff up the rice with a fork, stir in the dried fruit, pistachios and herbs and serve.

Legal Terms and Privacy

Meals

Ingredients

Dinners

Tips & Techniques

Jewelled Herb & Rice Salad

Ingredients

Directions

Special equipment:

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages