From Jerusalem A Cookbook
Prep time: 10 minutes
Cooking time: 15 minutes
Resting time 5-10 minutes
2 1/2 tbsp unsalted butter
2 cups basmati rice rinsed under cold water & drained well
2 1/3 cups boiling water
1 tsp salt
1 tsp saffron threads soaked in 3 tbsp boiling water for 30 minutes
1/4 cup barberries, soaked for a few minutes in boiling water with a pinch of sugar
1 oz/30 g dill, coarsely chopped
2/3 oz/20g chervil (which I couldn't find so I used fresh basil chopped)
1/3 oz/ 10 g tarragon (again, I didn't have, so I used mint, chopped)
1/2 cup , coarsely chopped toasted pistachio
Directions: You can change up some of the herbs, but I highly recommend you follow Yotam Ottolenghi's detailed instructions for perfectly cooked rice and stunning presentation. It really will look like a jewel on your table.
1. Soak the saffron threads in a small dish and set aside until the dish is ready to serve.
2. Melt the butter in a medium saucepan and stir in the drained rice. Coat well and add the boiling water and salt. Mix well and cover with a tightly fitted lid. Let cook over very low heat for 15 minutes. DO NOT UNCOVER so that the rice will steam properly.
3. Remove the rice from the heat. All the water will have been absorbed by the rice and pour the saffron water over one side of the rice (covering about 1/4 the surface) and leaving the majority white. Cover the pan with a tea towel and reseal tightly with the lid. Set aside for 5-10 minutes.
4. While the rice is resting, prepare the garnishes - chop herbs, drain barberries, toast the pistachios. Set aside.
5. Prep for serving: Use a large spoon to remove the withe part of the rice to a large serving bowl and fluff with a fork. Stir in drained barberries, herbs and most of the pistachios (save a little for garnish). Mix well, but gently. Fluff the saffron rice and fold into the white rice mixture. Don't over mix! you don't want the white grains to be stained by the yellow. Taste and adjust for seasoning. Scatter remaining pistachios on top. Serve warm or at room temperature.