Gluten-Free & Dairy-Free Jewelled Persian Rice
Author: 
Recipe type: Sides
Prep time: 
Cooking time: 
Total time: 
Serves: 4
 
Ingredients
  • 250g/9oz/1¼ cups basmati rice
  • ½ tsp salt, plus extra for seasoning
  • ½ tsp saffron strands
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 courgette, diced
  • grated zest of 1 orange
  • 1 tsp cumin seeds
  • 1 tsp cinnamon
  • 60g/2¼oz/⅓ cup unsulphured dried apricots, chopped
  • 55g/2oz/⅓ cup blanched almonds, chopped
  • 35g/1¼oz dairy-free margarine
  • 3 tbsp dried barberries
  • freshly ground black pepper
Method
  1. If time allows, soak the rice for 1 hour, then drain and rinse under cold running water. Put the rice and salt in a saucepan and cover with water. Bring to the boil, then reduce the heat to low and simmer for 4 minutes. Drain again and set aside. Clean the pan.
  2. Put the saffron and 4 tablespoons hot water in a small bowl and set aside to infuse. Meanwhile, heat half of the olive oil in a frying pan over a medium-low heat and fry the onion for 6 minutes, stirring occasionally, until softened. Add the courgette and cook for another 3 minutes, then stir in the orange zest, cumin seeds, cinnamon, dried apricots and almonds. Add the saffron and its soaking liquid, season with salt and pepper and mix well.
  3. Heat the margarine and remaining oil in the cleaned saucepan over a medium-low heat. When melted, add half of the rice and top with half of the vegetable mixture, then layer again with the rest of the rice and then the vegetable mixture. Using the handle of a wooden spoon, poke five holes into the rice and pour 1 teaspoon of boiling water into each. Cover with a tight-fitting lid and cook over a low heat for 10–15 minutes until the rice is tender and there is a light golden ‘crust’ on the bottom. Sprinkle with the barberries and serve.
Recipe by Grace Cheetham at https://www.gracecheetham.com/?p=4150