saffron rice and pilaf

Saffron bulghur

Pinch of saffron threads

575 ml stock

265 g coarse burghul wheat

2 tablespoons olive oil

1 large onion, minced

2 garlic cloves, crushed

1 tablespoon tomato puree

2 tsp cumin seeds

25g raisins (muscat work well)

1 tsp ground allspice

1. Grind the saffron threads, warm the stock and add the ground saffron to infuse.

2. Rinse and drain the burghul wheat, picking out any stones or husks.

3. Heat the olive oil in a heavy frying pan and cook the onion until soft.

4. Add the garlic and cook until the onion is golden and the garlic soft.Add the tomato puree and cumin seeds. Cook stirring for 1 minute.

5. Pour in the burghul wheat, combine well with the onion mixture. then add the stock, the raisins and allspice.

6. Simmer slowly until the stock has been absorbed, around 15-20 mins.

7. Remove from the heat and leave covered with a clean dish towel to steam, for around 10 to 15 minutes until the burghul is tender.

Tachine - Persian crispy rice layered with berries

Ingredients:

Several saffron threads

475g/2 cups basmati or long grain rice

120g/ ½ cup barberries/cranberries/cherries

2 tbsp olive oil

1 tsp rose water

3 egg yolks

1 cup plain yogurt

Method:

1.   Grind the saffron threads and steep in 1 tbsp of warm water.

2.   Preheat oven to 200C/180C fan/350F. 

3.   Grease a glass dish with olive oil.

4.   Rinse the rice until the water runs clear.

5.   Combine the egg yolks, oil, saffron-infused water and some salt.

6.   Add rice to the egg mixture and make sure it is mixed through well.

7.   Put half of the rice/egg mixture into the pie dish and make it level.

8.   Place a layer of berries, around 1/3 of them, on top.

9.   Add a second layer of the remaining rice and cover it 1/3 of the berries.

10. Press it down into the pie dish and cover it with foil.

11. Bake it in the oven for 1 hour or longer until it turns light brown all over.

12. Let it cool for 10 minutes. Remove the foil. Put a serving plate on top of the dish and flip it over.

13. Decorate the tachin with the rest of the berries and serve while still warm.

Saffron arancini stuffed with bocconcini

This is a great way to use up leftover risotto!

Pinch of saffron threads

1 litre chicken stock

50 ml olive oil

60 g butter

1 small onion, minced

400 g arborio rice

80 g parmesan, grated

Salt to taste

200 g bocconcini

200 g plain flour/ gluten-free flour/rice flour

4 eggs, beaten

200 g fine breadcrumbs/ panko crumbs/gluten-free breadcrumbs

Extra olive oil/rapeseed oil for frying

1. Grind the saffron, warm the stock, pour 2 tablespoons into a bowl, add ground saffron threads

and set aside to infuse.

2. Heat the oil in a heavy bottomed pan and cook the onion until it is golden.

3. Add the rice and toast it for 2 minutes, stirring constantly.

4. Pour in the stock, one ladle at a time, stirring frequently until all the stock is absorbed.

Add salt if you feel it needs more.

5. Don't overcook the rice, but when it is al dente, turn off the heat and stir in the parmesan.

Allow it to cool at room temperature and then refrigerate for at least 1 hour until chilled.

6. Shape the risotto into balls the size of a golf ball, push a hole in the centre and insert a piece of bocconcino. Smooth over some risotto to close the hole.

7. Preheat the frying oil, roll the arancini in flour, then the beaten egg and finally the breadcrumbs.

9. Deep fry the arancini until golden all over. Drain on kitchen towel and season as desired.