Thursday, February 3, 2011

Lemon and saffron rice

Roll's sister Erica did an Indian cooking course recently and was kind enough to give me the recipes she got for curried lentils and for a super yummy lemon and saffron rice. I didn't have all the ingredients for it, but listed below is what I did have and I think it turned out wonderfully anyway.

Sorry for the poor picture quality, my camera needs charging so I used my phone.


550ml of vegetable stock
1/4 tsp saffron threads,
1 tbsp vegetable oil,
1 onion, sliced,
2 garlic cloves, crushed,
2 tsp finely chopped ginger,
1/2 a lemon rind grated,
250g long grain rice,
1 tsp dried coriander.

Bring the stock to boil in a saucepan, then remove it from the heat, stir in the saffron. Cover the pot and leave it to stand for 10-15 minutes. Heat the vegetable oil in a frying pan and cook the onion, ginger and garlic until the onion begins to brown lightly. Then stir in the rice and the grated lemon rind and allow to cook in the pan for 2 minutes. Bring the pot of vegetable stock and saffron back to the boil, add the contents of the frying pan to the pot as well as the dried coriander and leave to simmer for 15-20 minutes or whenever all the liquid has been absorbed. Lastly stir in the lemon juice and leave to stand with the lid on for 5 minutes.

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