Tag Archives: saffron fronds

Saffron Rice

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It doesnt look like much but don’t be fooled by my awful photographic skills.

This is a brilliantly flavoured rice dish that can go with so many main meals, we have it as part of a mezze style dinner to help fill the teenagers up!

Serves 6-8.

Ingredients

60g butter or olive oil

3 medium onions, peeled, halved and cut into thin slices

1 pinch of saffron

1/2 teaspoon chilli flakes

200g Basmati rice

375mls vegetable or chicken stock

Method

In a pan with a tight fitting lid, heat the butter or oil over a medium heat and add the onions.

Cook the onions until a deep golden brown colour, regularly scraping the gooey bits off the base of the pan, this can take 30-40minutes.

Add the rice to the pan and stir through the onions, add the saffron and chilli followed by the stock.

Cover and bring up to the boil, turn down the heat and allow to simmer for 14minutes, do not remove the lid!

After 14 minutes, turn the heat off and leave the covered pan for 10 minutes before removing the lid and lightly forking through the rice before serving.

Moroccan Chickpea Soup

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A lightly spiced soup that can be vegetarian by swapping the stock.

Sundried tomatoes are not traditional but I think the add a stronger flavour than passata or sieved tomatoes.

Ingredients

3 tomatoes, cut into quarters

10 sundried tomato halves and 2 tablespoons of their oil

4 cloves garlic

150 mls water

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon ground cinnamon

1/2 teaspoon ground cayenne

A pinch of saffron

3 x 420g tins chickpeas, drained and rinsed

1litre chicken or vegetable stock

zest of 1/2 a lemon

parsley to garnish

Method

Process the tomatoes, garlic and water and oil, I use a stick blender.

Heat your soup pan over medium heat and add the tomato paste, cook for 30mins until thick and darker in colour.

Add the spices and cook for 1 minute.

Add the chickpeas and cook for 5 mins.

Finally, add the stock and lemon zest, bring up to a simmer and simmer gently for 20 mins.