Vegetarian · Gluten-free · Dinner
Saffron & Pomegranate Baked Rice
A generous tray of baked rice, saffron-gold on top, with crisp onions, barberries and pomegranate.
Prep15 min
Cook50 min
Serves8
Protein6 g
Ingredients
- 500 g basmati rice, soaked 1 hour
- Good pinch of saffron, steeped in 4 tbsp hot water
- 3 onions, thinly sliced
- 60 g butter or ghee
- 3 cardamom pods, 1 cinnamon stick
- 40 g barberries or chopped dried sour cherries
- Seeds of 1 pomegranate
- Small bunch of dill and parsley
Nutrition per serving
| Energy | ≈ 330 kcal |
| Protein | ≈ 6 g |
| Fibre | ≈ 3 g |
| Fat | ≈ 8 g |
Approximate values, calculated from standard UK food composition data.
Method
- Parboil the rice in well-salted water with the whole spices for 5 minutes, then drain.
- Fry the onions slowly in half the butter until deep golden and crisp. Set aside.
- Layer rice in a buttered tray; spoon the saffron water over the top third so it colours in patches.
- Dot with remaining butter, cover tightly with foil and bake at 180°C for 35–40 minutes.
- Scatter with onions, barberries, pomegranate and herbs.
Nutritional notes
A celebration side rather than an everyday dish. Serve with dhal and plenty of greens for a balanced plate. Pomegranate adds colour and polyphenols.