| Prep: 20 mins | Cook: 40 mins – 52 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 560 | 20g | 10g | 85g |
| sugars | fibre | protein | salt |
| 5g | 3g | 11g | 1.0g |
Some recipes are just perfect for special occasions; they create a sense of adventure in the kitchen while leaving your taste buds in a state of wonder. One such recipe is the delightful and aromatic Persian Rice with Hogweed and Saffron. This exotic dish, suffused with fragrant Saffron and earthy hogweed seeds, is a true work of culinary art, begged to be shared with loved ones.
The Journey to Exotic Flavours
Growing up as a Boston native with charming Irish grandparents, I was immersed in New England seafood and heartening Irish comfort food. My culinary path has been carved by these family favorites, but my passion for diving into a medley of international cuisines has led me to this Persian masterpiece full of vibrant flavours.
Healthful Indulgence
The Persian Rice with Hogweed and Saffron isn’t just a carnival of incredible flavors, but its ingredients also offer notable health benefits. Saffron, for instance, is not only revered for its distinct aroma and color but it is also known to have mood-enhancing properties. The Basmati rice and dried Barberries or cranberries used in this recipe, offer a good source of fiber, promoting healthy digestion. Almonds add a nutritious crunch, and they are fantastic for heart health.
Intended to enjoy as a stand-alone masterpiece, this dish can also effortlessly hold its own as a hearty side to chicken or grilled fish. Given its uniqueness, it might draw comparison to a richly endowed Persian Jewelled Rice or the fruity punch found in the traditional Moroccan Chicken with Fruit & Couscous.
With Laura, my fiancee, and our little boy, we celebrate the diversity and allure of global cuisines in our kitchen. As I pass down this love for cooking to him, the same way my Irish grandparents did for me, our kitchen reinvents into a space for creating bonds. Persian Rice with Hogweed and Saffron is a testament to the fact that culinary art can indeed be a bridge between cultures, a canvas painted with flavors from around the world.
What You’ll Need
- 3 cups of Basmati rice
- 1/2 cup of edible Hogweed seeds
- 2 teaspoons of Saffron strands
- 6 cups of water
- 1/2 cup of unsalted butter
- 2 tablespoons of salt
- 2 tablespoons of sugar
- 1/2 cup dried Barberries or Cranberries
- 1/2 cup sliced almonds
- 1 navel orange (for zest)
- 1 large carrot, peeled and grated
Method
Step One
To start this Persian Rice with Hogweed and Saffron recipe, begin by rinsing the Basmati rice under cold water until the water runs clear. This removes excess starch and helps the rice become fluffy when cooked.
Step Two
In a large pot, bring 6 cups of water to a boil. Add the salt and then the rinsed rice. Let it cook for about 7-8 minutes until it’s partially cooked. Then drain and set aside.
Step Three
In a pan, dry roast the Hogweed seeds on medium heat for a couple of minutes until they release their aromatic scent. Be careful not to burn them. Once done, transfer these to a separate plate.
Step Four
In the same pan, melt half of the unsalted butter. Add in the grated carrot and cook until they soften. Subsequently, add dried Barberries or Cranberries, sauté for a couple of minutes. Remove from heat and set aside.
Step Five
Again in the pan, melt the remaining butter. Then add half of the partially cooked rice, creating a layer. Sprinkle sugar, saffron strands and roasted Hogweed seeds over. Now, add the remaining rice creating another layer. Sprinkle again with sugar and finish with the carrot and Barberries mixture on top.
Step Six
Reduce the heat to low, cover the pot with a lid and let the rice cook for about 30-40 minutes. This helps the flavours to infuse and also creates a delicious crispy bottom layer, known as ‘tahdig’ in Persian cuisine.
Step Seven
Meanwhile, thinly zest the navel orange and blanch the orange zest in boiling water for a couple of minutes. Drain and set aside. Toast the sliced almonds in a pan until slightly golden. Set aside.
Step Eight
To serve, first, carefully mix the cooked rice to evenly distribute the saffron, Hogweed seeds, and other ingredients. Then, plate the rice, garnishing with the toasted almonds, and orange zest. Your Persian Rice with Hogweed and Saffron is ready to be enjoyed!
Note
Be careful when handling Hogweed. Edible Hogweed is different from Giant Hogweed which can be harmful, so ensure to buy from a reputable source. Always wear gloves while handling the seeds to avoid irritation.
