Baked Saffron Rice

Indulge in the aromatic embrace of Baked Saffron Rice, where fragrant basmati meets the rich flavors of sun-dried tomatoes and creamy yogurt. This comforting dish is perfect for a cozy weeknight dinner or a special gathering with friends.

• 2 red onions
• 2 pinch saffron
• 4 tablespoons natural yoghurt
• 4 tablespoons sun-dried tomato paste
• 300 g white basmati rice
• 1 tablespoon olive oil
• 1 tablespoon extra virgin olive oil

Method

1. 1

   Preheat the oven to 200°C/400°F/gas 6.

2. 2

   Peel and finely chop the red onions.

3. 3

   Place a 25cm x 30cm roasting tray on a high heat on the hob, pour in 1 tablespoon of olive oil, add the onions and fry for 4 minutes, or until soft and sweet, stirring regularly.

4. 4

   Meanwhile, place half the saffron in 600ml of boiling kettle water.

5. 5

   In a bowl, cover the remaining saffron with 1 tablespoon of boiling water, steep for 10 seconds, then mix with the yoghurt and put aside.

6. 6

   Stir the tomato paste, rice and a pinch of sea salt and black pepper into the onion tray, then pour in the saffron water and bring to the boil.

7. 7

   Once boiling, carefully transfer to the oven for 15 minutes, or until the rice has absorbed all the liquid, fluffed up beautifully and is golden and crisp on top.

8. 8

   Spoon the saffron yoghurt over the rice, drizzle it all with 1 tablespoon of extra virgin olive oil, fork and mix it all together, and dish up.