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Sea Bream with Saffron Rice

saffron.jpg

This recipe showcases Iranian Saffron. Serves 4

Ingredients

4 sea bream (weighing approximately 400g each)
salt and black pepper
2 tablespoons extra virgin olive oil
1 Lemon

For the Rice
6 tablespoons extra virgin olive oil
1/2 teaspoon saffron threads (or powder)
300g long grain rice
550ml boiling water
salt and black pepper
2 medium onions, sliced
75g pine nuts

Method

Pre-heat oven to 220C/ 425F/ Gas 7

For the rice, heat 2 tablespoons of the oil in a pan.

Stir in the saffron and add the rice. Stir well until the rice acquires a transparent yellow glow.

Add the boiling water, stir in the salt and pepper and simmer over a low heat, covered and undisturbed for between 10 and 20 minutes until the rice is tender and the water has been absorbed. Then stir in another 2 tablespoons oil.

Fry the onions in the remaining 2 tablespoons oil, stirring occasionally, until brown Add the pine nuts, and stir until they are lightly coloured.

Make 2-3 slashes approximately 0.75cm deep in the thickest part of the fish so that they cook evenly.

Put them side by side in a baking dish, sprinkle with salt and pepper and rub them generously with oil. Bake in the preheated oven for 13 minutes.

Serve the fish with lemon quarters, and the rice separately shaped in a mound and garnished with the pine nuts and onions

Claudia Roden - Arabesque




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