Saffron rice with barberries, pistachio and mixed herbs

lunch · ⏱ 25 min · 4 portions · 80.0 g carbs / portion · vegetarian · allergens: milk, tree nuts

v2 · rb0e705f985 20260727Z1751 60 g pistachio 🍳 melt butter in a medium saucepan and coat the rice 🍳 add boiling water, salt, and white pepper to the rice 🍳 ⏱ 15 min cover with a tight-fitting lid and cook on very low heat pour the saffron water over about a quarter of the surface ⏳ ⏱ 5-10 min cover with a tea towel and set aside fluff the white rice up with a fork in a bowl 🔪 drain the barberries and stir them in 🌀 stir in dill, chervil, tarragon, and most pistachios 🌀 fluff and gently fold the saffron rice into the white rice and adjust seasoning 🍽 transfer to a shallow serving bowl and scatter remaining pistachios on top Saffron Rice 🎉 40 g butter 360 g rice 560 ml water salt to taste pepper to taste 1 tsp saffron 3 tbsp saffron water 40 g barberry sugar to taste 30 g dill 20 g chervil 10 g tarragon lemon juice to taste butter, rice water, salt, pepper saffron, saffron water barberry, sugar dill, chervil, tarragon, lemon juice 30 g pistachio saffron rice 30 g pistachio
http://flowcooking.food/en-us/recipe/693/saffron-rice-with-barberries-pistachio-and-mixed-herbs/