Wednesday, June 4, 2008

Saffron Rice Salad

Saffron Rice Salad
serves 8

1 teaspoon saffron threads
6 green cardamom pods
6 cloves
1 cinnamon stick
450g/1lb basmati rice
2 tablespoons olive oil
squeeze of lemon juice
50g/2oz flaked almonds, toasted
salt and freshly ground black pepper

• Put the saffron in a small bowl with 3 tablespoons boiling water, and leave to infuse while the rice is cooking.
• Pour 1 litre/13/4pt cold water into a pan, season with salt and bring to the boil. Add the spices and rice. Return to the boil, stir with a fork, reduce the heat, cover and simmer for 10 minutes. Stir the rice again, then pour in the saffron liquid without stirring. Cook for a further 5–10 minutes until all of the liquid is absorbed and the rice is tender.
• Put the rice in a bowl and fluff up the grains with a fork. Stir in the oil and lemon juice, and leave to cool. Transfer to a large serving plate, season with salt and pepper, and sprinkle with the almonds.

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