Saffron rice salad







Cook Time

20-30 Min


  • 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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