Sesame Rice With Edamame And Dill

Post - - RECIPES -

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.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.