Jamie Oliver's pretty Persian-style rice - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Jamie Oliver’ s pretty Persian-style rice By You Magazine - November 24, 2019 Crispy saffron crust, herbs galore, pomegranate & smashed pistachios. This layering of rice is so exciting. Feel free to mix up your herbs and even swap out pomegranate for grilled peaches, apricots or figs. So tasty! David Loftus SERVES 6 50 MINUTES PLUS COOLING 1 big pinch of saffron 450g basmati rice 3 cardamom pods 1 Maris Piper potato olive oil 1 red onion 1 big bunch of mixed fresh herbs, such as dill, flat-leaf parsley, mint (60g) 20g shelled unsalted pistachios 1 pomegranate 6 tablespoons natural yoghurt extra virgin olive oil optional: rose harissa 1. Place the saffron in a bowl, cover with 75ml of boiling water and leave to steep. Cook the rice in a large pan of boiling salted water for 7 minutes, cracking and adding the cardamom pods, then drain and spread out on a large baking tray to cool. Season with a generous pinch of sea salt and black pepper, then divide into 4 piles, picking out and discarding the cardamom. 2. Scrub the potato and slice into 1cm-thick rounds. Rub a 26cm nonstick frying pan with 1 tablespoon of olive oil, then add the potato in a single layer in a nice pattern and place on a medium-low heat. Toss the first pile of rice with half the saffron water, then add to the pan and carefully pat into an even layer. Add and pat down the second pile of rice, then peel, very finely slice and add a layer of onion. Top with the third pile of rice, then pick, finely chop and scatter over most of the herbs and cover with the remaining rice. Drizzle over the remaining saffron water, then find a plate just smaller than the pan, place on top and push down to really compact. Pop a lid on top, turn the heat down to low and cook for 20 minutes, or until golden and crisp. Meanwhile, roughly bash the pistachios in a pestle and mortar until fine. Halve the pomegranate, then, holding each half cut side down, bash the back with a spoon so all the seeds come tumbling out. 3. Confidently turn the rice out on to a board, top with the yoghurt, pomegranate seeds, remaining herbs, a drizzle of extra virgin olive oil and a scattering of pistachios. Absolutely delicious served with a dash of harissa, if you like. NUTRITION PER SERVING 338 kcal; 5.9g fat (1.3g saturated); 8.6g protein; 66.6g carbs; 4.7g sugars; 0.7g salt; 2.6g fibre Buy Jamie’ s book with 20% off From easy curries and stews to pies and pasta, Jamie Oliver’s latest cookbook is packed with delicious plant-powered recipes. Veg is published by Penguin Random House, price £26. To order a copy for £20.80, with free p&p, until 1 December, go to mailshop.co.uk or call 01603 648155. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved