9 July 2011

FRAGRANT SAFFRON RICE

This recipe is one I cook constantly. Fragrant and moist, it’s perfect for serving with simple chicken and fish dishes. Use a heavy oven dish such as a Le Creuset-type casserole. Saffron gives this dish gorgeous colour but if you do not have any, the rice will still be totally delicious.

• 1 good pinch saffron stigmas
• 2 tablespoons boiling water
• 2 tablespoons extra virgin olive oil
• 2 shallots, finely chopped
• 2 cloves garlic, peeled and crushed
• 2 cups basmati rice, rinsed
• 1½ litres well flavoured chicken stock
• salt and freshly ground black pepper

Pre-heat the oven to 180˚C. Put the saffron into a tiny ramekin and pour the boiling water over. Allow the stamens to steep for at least 10 minutes to develop colour and flavour. Meanwhile, in a heavy casserole heat the oil, add the chopped shallots and garlic and cook very gently for 2-3 minutes until softened. Add the rice and the saffron and stir well. Add the stock (the level of stock should be at least 3cm above the rice) with salt and pepper and continue stirring until the rice comes to a boil. Place the lid on the dish and put into the oven for 25 minutes. Check once or twice to see the rice is not drying out (if there’s danger of that, add a little extra water) and when cooked, remove from the oven and leave to stand for at least 10 minutes before serving. Serves 6-8. * Wine match: chardonnay * Recipe by Lauraine Jacobs, Photography by Elizabeth Clarkson