Michael and Rachel's

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Baked Saffron Rice

Updated: 19 Aug 2023

Ingredients

  • 1 red onion
  • 1 courgette
  • 1 red or yellow pepper
  • 2 small pinches saffron
  • 2 heaped tbsp natural yoghurt
  • 2 heaped tbsp sun-dried tomato paste
  • 200g basmati rice

Method

  1. Preheat the oven to 180 °C.
  2. Peel and finely chop the onions. Saute for a few minutes then add the courgette and yellow pepper.
  3. Meanwhile, place half the saffron in 300ml boiling kettle water. Also, in a separate bowl, cover the remaining saffron with 1/2 tbsp boiling water. Steep for 10 seconds then mix with the yoghurt and put aside.
  4. Stir the tomato paste, rice, and a pinch of sea salt and black pepper into the vegetables.
  5. Pour in the saffron water and bring to the boil.
  6. Once boiling, carefully transfer to an oven dish, cover with foil, and bake for 30 minutes or until the rice has absorbed all the liquid, fluffed up beautifully and is golden and crisp on top.
  7. Spoon the saffron yoghurt over the rice, drizzle it with a splash of olive oil, fork and mix it together then dish.