A mix of yoghurt, saffron, coriander, pine nuts and rice, Persian smoked rice is incredibly simple, and makes the perfect side.
- 200 g (1 cup) smoked or plain basmati rice, washed
- 125 g (½ cup) plain Greek yoghurt
- 1 tsp salt
- pinch saffron threads, crushed
- 1 tbsp toasted coriander seeds, lightly crushed
- 60 g toasted pine nuts
- 2 tsp canola oil
- 30 g unsalted butter
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.
- Place 1 litre of water in a saucepan over medium-high heat. Bring to the boil, then add the rice and cook for 10 minutes.
- Drain, rinse under cold running water, then drain again.
- Combine the yoghurt, salt, saffron, coriander seeds and pine nuts in a bowl. Add the rice and oil and stir gently to combine.
- Melt the butter in a non-stick saucepan pan with a tight- fitting lid over medium heat. Remove from the heat and add rice mixture to the pan, lightly packing the rice down. Wrap a clean, dry kitchen cloth securely around and under the lid of the pan, so no steam escapes, then place the lid on the pan. Cook over low - medium heat, without stirring or uncovering, for 20 -30 minutes. The rice should be tender on top with a golden crust formed on the bottom.
- To serve, loosen the rice crust with a rubber spatula around the edges. Place a plate over the top of the pan and invert the rice onto the plate.
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