Saffron Rice with Barberries, Pistachio & Herbs

Until quite recently I had never heard of Yotam Ottolenghi, a cookbook author, chef, and owner of four restaurants in the UK. I happened to be looking at recipes on The Guardian’s web site and there I found Yotam’s weekly column and was intrigued by the many vibrant herbs and spices he used in his recipes.  Some of these ingredients cannot be found  on Maui, such as barberries.  Leave it to amazon.com to supply even the most obscure ingredients.

My friend Shanna at Curls & Carrots surprised me with a gift of Yotam Ottolenghi & Sami Tamimi’s Jerusalem A Cookbook.  I came home from work one day to find a package sitting on my doorstep.  I can’t think of a better gift than a cookbook filled with interesting, flavorful, recipes and gorgeous photos.  Thank you Shanna.

Sweet-tart Iranian barberries.

I substituted Italian parsley for the chervil which I can never find here on Maui.  I would love to grow chervil however I hear it thrives best in cool climates (not Kihei, Maui).

Saffron water is poured over a portion of the cooked rice and will later be gently mixed in with the white rice, herbs, barberries and pistachios.

Saffron rice is the perfect side dish for roasted chicken and a garden salad.

Saffron Rice with Barberries, Pistachio & Herbs

Adapted from Jerusalem A Cookbook

Serves 6

Ingredients

2 1/2 tablespoons unsalted butter (I used Earth Balance Buttery Sticks)

2 cups white basmati rice, rinsed under cold water and drained well

2 1/3 cups boiling water

1 teaspoon saffron threads, soaked in 3 tablespoons boiling water for 30 minutes

1/4 cup dried barberries, soaked for a few minutes in boiling water with a pinch of sugar

1 ounce dill, coarsely chopped

2/3 ounce chervil, or Italian parsley coarsely chopped

1/3 ounce tarragon, coarsely chopped

1/2 cup slivered or crushed pistachios, lightly toasted (salted or unsalted)

salt and freshly ground white pepper

Preparation

Melt the butter in a medium saucepan and stir in the rice, making sure the grains are well coated in butter.  Add the boiling water, 1 teaspoon salt and some white pepper.  Mix well, cover with a tightly fitting lid, and cook over very low heat for 15 minutes.  Don’t be tempted to uncover the pan, the rice needs to steam properly.

Remove the rice pan from the heat.  All the water will have even absorbed by the rice.  Pour saffron water over one side of the rice, covering about one-quarter of the surface and leaving the majority of it white.  Cover the pan immediately with a tea towel and reseal tightly with the lid.  Set aside for 5 – 10 minutes.

Use a large spoon to remove the white part of the rice into a large mixing bowl and fluff it up with a fork.  Drain the barberries and stir them in, followed by the herbs and most of the pistachios, leaving a few to garnish.  Mix well.  Fluff the saffron rice with a fork and gently fold it into the white rice.  Don’t over mix, you don’t want the white grains to be stained by the yellow.  Taste and adjust the seasoning.  Transfer the rice to a shallow serving bowl and scatter the remaining pistachios on top.  Serve warm or at room temperature.

*I found the pistachios can soften once mixed into the rice.  Add the pistachios just before serving the rice.