- 1/2 tsp saffron threads
- 2 Tbsp butter or coconut oil **
- 1/4 tsp fennel seeds
- 1.4 tsp cumin seeds
- a rounded 1/8 tsp ground cinnamon
- a rounded 1/8 tsp ground cardamom
- a rounded 1/8 tsp ground allspice
- 1 medium onion diced **
- 1 1/2 cups basmati rice rinsed well
- 2 bay leaves
- finely julienned rind of 1 lemon – ie cut the rind off without the white pith, then slice as finely as you can **
- 1/4 cup dried sour cherries
- 1/4 cup dried apricots diced
- 1/4 cup dried figs diced
- 1/4 cup slivered almonds toasted
- 1/4 cup pistachios toasted
- seeds of 1 pomegranate for garnish **
For those of you inspired by last week’s simple Jewelled Rice and have maybe lost some of their rice anxieties, here’s a more elaborate version for you!
The items with ** are those we do not stock at Millers’ Refillers Zero Waste Shop.
Mix the saffron threads in 2 1/4 cups of hot water, Set aside.
Melt the butter in a large skillet and saute the fennel and cumin seeds until they are fragrant, just a minute or two. Add the cinnamon, cardamom and allspice and stir to combine. Add the onion and saute over low heat until the onion is softened, about 10 minutes.
Add in the rice and saute it for a minute or 2 with the spices and onion.Add in the fruit and nuts, stir to combine, and cover the skillet with a tight fitting lid. Cook on low to medium heat for about 12 minutes, then turn off the heat and let it sit, covered, for another 10 minutes.
Note: check your rice after 12 minutes, and if it’s not tender, let cook a few minutes more.
When the rice is done, fluff it, remove the bay leaves, and spoon onto a large platter. Scatter the pomegranate seeds on top to garnish.
Pour in the saffron infused water, along with the bay leaves and lemon rind. Stir to combine, season with salt and fresh cracked black pepper.
These flavourings would also work well with bulgar wheat, farro or quinoa.