Saffron rice salad with herbs

    40 min

    A vegan rice salad that was inspired by a recipe from Yotam Ottolenghi. A feast for the eyes and the palate!

    1 person made this

    Serves: 6 

    • 8 saffron threads
    • 3 tablespoons boiling water
    • 2 tablespoons olive oil
    • 350g basmati rice, rinsed and drained well
    • 550ml boiling water
    • 50g raisins
    • 40g fresh dill, chopped
    • 10g fresh tarragon, chopped
    • 2 handfuls roasted unsalted pistachios
    • salt and pepper

    Prep:15min  ›  Cook:15min  ›  Extra time:10min  ›  Ready in:40min 

    1. Place saffrom in a small boil and add boiling water. Cover and leave to soak for 15 minutes.
    2. Heat olive oil in a saucepan and add rice. Stir well to evenly coat the rice. Add boiling water and cover. Simmer for 15 minutes without opening the pan.
    3. In the meantime soak raisins in water.
    4. Remove the saucepan from the hob. The water should have been fully absorbed. Drizzle the saffron liquid and threads over about 1/4 of the rice surface so 3/4 of it remain white. Cover with a clean tea towel and let rest for 10 minutes.
    5. Remove the tea towel. Using a large spoon, remove the white portion of the rice and place in a bowl. Leave the yellow part in the saucepan. Fluff up each rice with a fork.
    6. Drain raisins and stir into the white rice together with the herbs and 3/4 of the pistachios. Add salt and pepper and mix well.
    7. Add the yellow rice and toss until just combined. Sprinkle with the remaining pistachios and serve at room temperature.

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