Side Servings Archives

Beans recipes

Cauliflower with mustard-cheese sauce

25 minutes

Braai recipes

Fennel, ClemenGold and fior di latte salad

Potato recipes

Crispy potatoes with masala butter crème fraiche

30 minutes

Great value

Tomato-and-peach salad with yellow tomato vinaigrette

Mielie recipes

Celebration saffron baked rice

30 minutes

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.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

Fried cauliflower

White bean-and-sumac salad

Cauliflower with mustard-cheese sauce

Steamed spinach bread (Ujeqe)

Classic green salad

10-minute tomato sauce

Stir-fried lettuce

Easy caponata

Fennel, ClemenGold and fior di latte salad

Crispy potatoes with masala butter crème fraiche

Tomato-and-peach salad with yellow tomato vinaigrette

Giant sweetcorn dombolo

Celebration saffron baked rice

Celebration saffron baked rice

Ingredients

Method