Saffron Crispy Rice with Yogurt Walnut Relish

Ingredients

• basmati rice1 1/2 cups
• water2 1/2 cups
• salt1 1/2 tsp
• saffron threadsbig pinch
• butter2 tbsp
• olive oil2 tbsp
• plain yogurt1 cup
• walnuts, finely chopped1/2 cup
• mint, chopped1/4 cup
• garlic, grated1 clove
• lemon juice1 tbsp
• ground cinnamon1/4 tsp

Method

1. 1Rinse the rice until the water runs mostly clear, then soak it for 20 minutes and drain.
2. 2Bring the water, salt, and saffron to a boil, add the rice, and cook until just tender, about 10 minutes.
3. 3Drain the rice well and let it steam dry for 5 minutes.
4. 4Mix yogurt, walnuts, mint, garlic, lemon juice, and cinnamon to make the relish.
5. 5Melt butter with olive oil in a wide nonstick skillet over medium heat, then pack the rice firmly into the pan.
6. 6Cook uncovered for 12 to 15 minutes until the bottom forms a deep golden crust, then reduce heat to low, cover, and cook 5 minutes more. Invert onto a platter and serve with the relish.

Tips

• Use a skillet with a reliable nonstick surface so the crust releases cleanly.
• Press the rice evenly but not too hard; you want a compact base with fluffy grains above.
• Let the pan rest a minute before flipping so the crust sets and stays intact.

Nutrition