Eat & Drink
Originally published on Wednesday, 2nd January 2008
Saffron and Sour Cherry Pilaf with Minted Yoghurt
Serves 4
I love Persian food – it is one of the most beautiful and visual of the Middle East and this dish is a fantastic example. The rice is studded with little flecks of saffron and crimson sour cherries and looks absolutely beautiful.
The Persians have a way of cooking rice that is completely different from anyone else. They rinse the rice to remove as much starch as possible and then parboil it briefly in boiling water. Following a draining and second rinsing, the rice is then steamed in nothing but the residual moisture that clings to it and a little butter. This method of cooking results in a caramelized crust that forms on the bottom of the rice as it cooks called the ‘tahdig’ which is scraped off the bottom of the pan and then broken and scattered on top of the rice.
Ingredients
500 grams basmati rice
Large pinch of saffron
Splash of boiling water
6 tbsp butter
175 grams dried sour cherries, coarsely chopped
1 tsp salt
4 tbsp olive oil
Sea salt
Freshly grated black pepper
65 grams pine nuts
*Ensure that you use a pot with a matching lid for this recipe.
Minted Yoghurt
250 ml thick Greek or Arab-style yoghurt
10 mint leaves, shredded
Instructions
Place the rice in a mesh colander and rinse under cold running tap water, swishing the rice around with your hands until the water runs clear.
Place the splash of boiling water in a teacup and add the saffron threads. Leave to infuse for a few minutes, and press the saffron threads against the side of the cup with a teaspoon to extract as much flavour and colour from the saffron.
Melt the butter in a large frying pan over medium heat. Add the sour cherries and toss over the heat for a few minutes. Remove the pan from the heat and set aside.
Bring a large pot of water to the boil and add the salt. Stir in the rice and bring back to the boil, boil for 2 minutes, then drain in a colander. Rinse the rice with warm water for a few minutes to remove the starch and transfer to a bowl. Add the saffron and its soaking liquid and toss gently to mix through.
Rinse the pot well and return it to the hob. Heat up the oil on medium high heat and add half the drained rice in an even layer smoothing it with a spoon. Top with the buttery sour cherries and season well with the salt and pepper. Finish with another layer of the remaining rice.
Cover the pot tightly, wrapping the lid in a tea towel to ensure a tight fit and absolutely no evaporation. It is important that the rice steam in the butter. Set the pot over a high heat for a couple of minutes to warm the rice right through, then reduce the heat to the lowest possible setting. Leave to steam on very gentle heat for 20-30 minutes.
Meanwhile toast the pine nuts in a dry frying pan over medium-low heat until they are golden and toasty smelling.
To make the minted yoghurt, stir the chopped mint into the yoghurt to combine.
Remove the pot from the heat and carefully tip out the rice onto a large serving dish. Using a butter knife, gently scrape the rice crust that will have formed on the bottom of the pan off the bottom and crumble it on top of the rice. Scatter with the toasted pine nuts and serve immediately. Pass around a bowl of the minted yoghurt for spooning on the side.
Jennifer Klinec from Eat Drink Talk has kindly agreed to provide Urban Junkies readers with mouthwatering recipes and foodtips.
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