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Lunch

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Red Onions
Saffron
Regular Yogurt
Sun-Dried Tomato Paste
White Basmati Rice

Baked Saffron Rice

From Jamie Oliver's 5 Ingredients
Total time: 26 min
Servings: 4
  • 2 Red Onions
  • 1/2 tsp. Saffron
  • 4 tbsp. Regular Yogurt
  • 4 tbsp. Sun-Dried Tomato Paste
  • 4/3 c. White Basmati Rice
  • Preheat the oven to 400°F. Peel and finely chop the red onions. Place a 12x10-inch roasting pan on a high heat on the stove, pour in 1 tablespoon of olive oil, add the onions, and fry for 4 minutes, or until soft and sweet, stirring regularly. Meanwhile, place half the saffron in 2½ cups of boiling kettle water. In a bowl, cover the remaining saffron with 1 tablespoon of boiling water, steep for 10 seconds, then mix with the yogurt and put aside.
  • Stir the tomato paste, rice, and a pinch of sea salt and black pepper into the onion pan, then pour in the saffron water and bring to a boil. Once boiling, carefully transfer to the oven for 15 minutes, or until the rice has absorbed all the liquid, fluffed up beautifully, and is golden and crisp on top.
  • Spoon the saffron yogurt over the rice, drizzle it all with 1 tablespoon of extra virgin olive oil, fork and mix it all together, and dish up.