SAFFRON RICE WITH BARBERRIES, PISTACHIO AND MIXED HERBS (O)

SAFFRON RICE WITH BARBERRIES, PISTACHIO AND MIXED HERBS (O) image

Number Of Ingredients 12

35g unsalted butter
350g basmati rice
550ml boiling water
1 tsp salt
¼ tsp ground white pepper
1 tsp saffron threads
40g dry barberries
2 tsp caster sugar
30g chopped dill
20g chopped chervil
10g chopped tarragon
60g slivered pistachios, lightly toasted

Steps:

Melt the butter in a medium saucepan and stir in the rice, making sure the grains are well coated in butter. Add the boiling water, salt and white pepper, mix well, cover with a tight lid and leave to cook on minimum heat for 15 minutes. Meanwhile, soak the saffron in 3 tablespoons of boiling water and set aside. Throw the barberries and sugar into a small saucepan of boiling water, remove from the heat and leave on the side. Next, remove the rice pan from the heat and pour the saffron water over the surface of the rice. Cover the pan immediately with a tea towel and place the lid tightly over the towel. Leave for 5 minutes. Finally, transfer the rice into a mixing bowl, fluff it up with a fork and let it cool down a bit. Drain the barberries and stir them into the rice along with the herbs and most of the pistachios, reserving some to scatter on top when serving. The rice is delicious warm or at room temperature.