RAISIN AND SAFFRON PILAF WITH SPINACH AND TAHINI SAUCE
This rice dish is scented with sweet spices, nuts and fruit, and given crunch by the crispy onions. Serve with a leafy green salad and tomatoes on the side.
Preparation 35 minutes, plus soaking Cooking 30 minutes Serves 4
300G BASMATI RICE
1 PINCH SAFFRON
450ML VERY HOT VEGETABLE STOCK, PLUS 4 EXTRA TBSP 125G BUTTER
2 LARGE ONIONS, PEELED
300ML SUNFLOWER OIL
2 TBSP TAHINI
200G GREEK YOGURT
JUICE OF ½ LEMON
2 TBSP EXTRA-VIRGIN OLIVE OIL
400G SPINACH
4CM CINNAMON STICK OR 1 TSP GROUND CINNAMON
½ TSP GROUND ALLSPICE
25G CURRANTS
75G WHOLE BLANCHED ALMONDS, TOASTED AND CHOPPED
1 TBSP CHOPPED FLAT-LEAF PARSLEY
LEMON WEDGES, TO SERVE
1 Start by soaking the rice in salted water for 30 minutes. Soak the saffron separately in 4 tbsp vegetable stock and 25g butter.
2 Slice the onions thinly, ideally with a mandoline. Heat the oil in a large, deep saucepan. When hot, add half the onions and cook over a medium heat, stirring until golden. Remove with a slotted spoon and drain on kitchen paper. Repeat with remaining onions.
3 For the tahini yogurt, put the tahini, yogurt, lemon juice and olive oil in a bowl, season with salt and pepper and mix well. If the mixture is too thick, loosen it with a splash of water. Set aside.
4 Bring a large saucepan of salted water to the boil and blanch the spinach for a minute. Drain in a colander and refresh under cold water. Squeeze to get rid of excess, transfer to a bowl and set aside.
5 Heat the remaining butter in a medium saucepan with the cinnamon and allspice for 2-3 minutes, until the butter begins to foam. Add half the crispy onions, followed by the currants and the almonds, and stir well. Add the rice to the pan, stir for a minute or two, then pour over the remaining vegetable stock; stir well. Check the seasoning. Cover with a tight-fitting lid and cook over a high heat for 5 minutes. Reduce the heat to low and simmer for a final 5-10 minutes, until the rice is cooked.
6 Remove the lid, check for seasoning and stir in the spinach; drizzle with the buttery saffron water. Replace the lid and leave to rest, off the heat, for 5-10 minutes. Top with the onions and parsley. Serve the tahini sauce on the side with a lemon wedge.