Fragrant saffron rice

Jacqueline Alwill

Brown Paper Nutrition

A most delicious variation on rice that almost becomes the hero dish of the table itself. Serve it with your favourite protein or as a vego meal with other delicious abundantly plant based dishes!


Serves 6 as a side

Gluten free : Vegetarian

400g basmati rice

2 tablespoons (40ml) extra virgin olive oil

1/2 cup (75g) walnuts, roughly chopped

1 small (150g) red onion, sliced into thin strips

1x 400g tin chickpeas, rinsed and drained or 250g cooked

1 cup fresh chopped coriander leaves and stalks

1 cup fresh chopped parsley leaves and stalks

sea salt and black pepper

Heat oven to 200C. Rinse the basmati rice and soak (with enough water to cover about 1cm above the rice) for 15 minutes. Whilst rice is soaking, fry the onions and walnuts in 1 tbsp olive oil for 6-8 minutes or until onions are translucent and the walnuts are toasty, remove from heat and set aside. Coat the base and sides of a medium sized deep baking dish with 1 tbsp olive oil.  Once rice is soaked, drain and add to a large bowl with chickpeas, herbs, coriander and parsley, season, toss, then pour into the baking dish .  Combine saffron, butter and a pinch of salt in a medium saucepan and melt, once melted add 680ml boiling water. Pour over the rice mix. Cover with baking paper and place in oven to cook for 20 minutes. Remove from oven and leave to stand a further 8-10 minutes. Take paper off, top with the toasty walnuts and onions and serve.