Elawin
Guru
Preparation time: 25 minutes
Cooking time: 25-30 minutes
Serves 2 as part of a main course
Ingredients:
150 g rice
300 ml boiling water, plus extra for soaking
100 g pitted dates, or other dried soft fruit of choice
10 strands of saffron
50 g of chopped nuts
1 tbsp unsalted butter
2 whole cloves
10-20 black peppercorns, according to taste
4 cm piece of cinnamon (cassia)
Salt, to taste
Method:
1. Rinse the rice in several changes of water until the water runs clear. Then soak the rice for 20 minutes in cold water and drain.
2. Meanwhile, boil the kettle, put the dried soft fruit into a bowl and cover with hot water. In a separate bowl, soak the saffron strands in 2 tablespoons of hot water.
3. When the rice has finished soaking, place a lidded saucepan on a medium heat. When hot, put the chopped nuts into the pan and toast them for a minute or two until they turn a shade darker, then remove to a plate.
4. Melt the butter in the same pan, then add the cloves, black peppercorns and cinnamon. When the cloves and black peppercorns swell and smell fragrant, drain the rice and add to the pan along with the salt. Stir well to coat the rice in butter, then pour in 300 ml of boiling water. Cover, turn the heat down, and simmer for about 25 minutes until the water has evaporated.
5. When the rice is cooked, leave to rest for 5 minutes, then fluff up with a fork.
6. In the meantime, drain the fruit and chop it into small pieces.
7. Fold the dried fruit and nuts into the rice, drizzle over the saffron strands together with the soaking liquid, adjust seasoning if necessary, and serve.
