Recipe Ingredient

Baked Saffron Rice

• 5/2 c. Boiling Kettle Water
• 1 tbsp. Boiling Kettle Water
• 2 Red Onions
• 1/2 tsp. Saffron
• 4 tbsp. Regular Yogurt
• 4 tbsp. Sun-Dried Tomato Paste
• 4/3 c. White Basmati Rice
• 2 tbsp. Olive Oil, divided
• 1/8 tsp. Sea Salt & Black Pepper

• 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.