Sesame Rice With Edamame And Dill

1½ cups basmati rice

1 rounded tbs butter flaked

sea salt and freshly ground black pepper

½ tsp saffron, steeped in 2 tsp boiling water

3 tbs dill

2 cups frozen edamame beans, blanched

½ cup good sesame seeds, toasted

1 tsp sesame oil

5 spring onions, finely sliced on the diagonal

2 tbs coriander, stems picked, and roughly chopped

For the tahini dressing

3 tbs tahini juice of 2 lemons and grated zest of one

3 tbs olive oil

Cook the rice in plenty of boiling water, usually about 9 minutes to al dente.

Drain in a colander and add butter, flaked sea salt and black pepper to taste, and the saffron, stirring through gently and briefly with a wooden spoon. Allow to cool.

For the tahini dressing, whisk the tahini, lemon juice and olive oil together in a bowl, adding a few teaspoons of water to thin out the emulsion.

When the rice has cooled, stir in the dill, edamame beans, most of the sesame seeds, sesame oil, spring onions and chopped coriander. Heap onto a serving platter and drizzle over the tahini dressing. Garnish with the remaining sesame seeds. Serves 8.