One of the best grades of saffron comes from Kozani in Greece. The fields come alive in October when they're filled with the wonderful purple flowers. This rice dish is a specialty of Kozani and is usually served with Greek-style yoghurt.
- 4 tbsp extra virgin olive oil
- 1 cup long grain rice
- pinch of Greek saffron
- salt and cracked pepper, to taste
- 2 ½ cups hot boiling water
- 1 pomegranate, seeds only
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 15 minutes
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Heat the extra virgin olive oil in a saucepan over a medium heat. Add the rice and saffron and mix well so that the rice is coated with the olive oil. Season with salt and cracked pepper.
Add the hot water, reduce heat to low and simmer, covered, for 15–20 minutes, until the rice is cooked and all the water has absorbed.
Set aside to cool for 15 minutes. Place the rice in a serving dish and scatter with the pomegranate seeds before serving.
Text © 2013 Maria Benardis