I know a lot of people adore pasta, and find it difficult to cut back on it when they’re trying to lose weight. I am not one of those people. Sure, pasta is fine, but I can happily go weeks without it and not notice.
Rice and potoatos are another thing entirely.
I’m always on the lookout for delicious ways to cook potatoes and rice to have as side dishes, and this saffron and coriander rice fits the bill nicely.
Usually, the saffron would turn the rice a beautiful golden yellow colour. As luck would have it, this is the one time I’ve made it where that didn’t happen. You can see that the rice is flecked with gold, but it stayed resolutely white. It’s a pity, because when you get the yellow rice with the bright green coriander leaves and the beautiful raspberry pomegranate jewels, it’s something special.
Saffron is a bit of a luxurious herb, but it’s a good one. I bought mine from Tenerife when I went a few years ago, but you should be able to get it in place like Waitrose, or even online. If you don’t have saffron but still want a good rice side dish, then squeeze lemon juice over the rice after it’s cooked. It’ll taste nothing like this, but it’ll taste nice and that’s the important thing, here.
- A generous pinch of saffron
- 200g of basmati rice
- A handful of coriander leaves, chopped
- Pomegranate seeds, as many as you like (One pomegranate is plenty)
- Put the saffron in a small cup and add warm water. Leave to soak
- Put a pan of water on to boil. Rinse the rice well in cold water. Add to the boiling water along with the saffron. Bring to the boil, stir once, then cover and lower the pan to a simmer. Boil for 10 minutes, stirring occasionally
- Drain the rice and rinse under hot water, fluffing the rice by raking it with a fork
- Add the coriander leaves and pomegranate, stirring until evenly distributed. Serve immediately
- I use a sieve to rinse and drain my rice. It just makes it easier