Dairy free Archives

Steak recipes

Harissa hake with corn and beans

20 minutes

Braai recipes

Tomato, garlic and basil confit on pasta

1 1⁄2 hours

Prawns and

Tomato-and-peach salad with yellow tomato vinaigrette

Chicken recipes

The perfect crispy chicken

1–11⁄2 hours

Celebration saffron baked rice

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

2 T olive oil
1 red onion, sliced
240 g basmati rice
2 t saffron
1 T salt
2 cups vegetable or chicken stock
pomegranate rubies, for serving
spring onions, chopped, for serving
chilli flakes, for serving
100 g flaked almonds, toasted
1 -2 T honey
lime, for squeezing

Method

1. Heat the olive oil in a heavy-based saucepan and cook the onion over a medium heat until soft and slightly caramelised.
2. Add the rice and stir until completely coated in oil. Cook for 2–5 minutes, or until the rice starts becoming translucent. Add the saffron, salt and stock. Stir until well combined.
3. Cover with a lid and simmer over a low heat, stirring once or twice for 30–35 minutes. Allow the rice to catch on the bottom of the pan creating a soccarat (a crunchy caramelised base). Allow to stand for 10 minutes once cooked.
4. Toss the flaked almonds in the honey in a pan over a medium heat until coated. Serve the rice with the pomegranate rubies, chilli flakes, almonds and lime juice.

Find more Indian-inspired recipes here.

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Spicy Asian stuffed eggs with noodles

Asian butternut-and-chicken soup with prawn toast

Whole roast peri-peri rump

Jammy roast chicken

Olive-and-caper pasta sauce

Harissa hake with corn and beans

Lamb neck potjie

Tomato, garlic and basil confit on pasta

Mussels in spicy tomato broth

Tomato-and-peach salad with yellow tomato vinaigrette

The perfect crispy chicken

Celebration saffron baked rice

Celebration saffron baked rice

Ingredients

Method