Saffron carrot rice with orange and pistachio
A Persian-inspired golden basmati rice with shredded carrot, orange zest, saffron and pistachio nuts.
40 min 4 servings Medium
Method
- 01
Part-cook the rice in salted water and drain.
- 02
Shred the carrots and fry in butter with sugar and cardamom until soft.
- 03
Dissolve the saffron in two tablespoons of warm water.
- 04
Layer rice and carrots in a pot, drizzle over the saffron water and orange zest.
- 05
Steam under a lid for 20 minutes and top with pistachio.
persiansaffroncarrot
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