MINT AND CORIANDER RICE

Preparation Method :

• Soak the pounded saffron threads in the hot milk and set aside.
• Wash the rice. Leave to soak in cold water for 20 minutes, then leave to drain in a colander.
• Heat the oil in a pan. Add the cinnamon, cardamom, star anise and bay leaves and leave to sizzle gently for 20 seconds.
• Add the rice and stir well to ensure that the grains are coated with the flavoured oil.
• Add the water, stir once and bring to the boil. Add the saffron and milk, coriander, mint and salt and boil for 3 minutes.
• Cover tightly, reduce the heat to very low and cook for 10 minutes. Turn off the heat and leave to stand, covered, for 10 minutes.
• Meanwhile, preheat a small, heavy-based frying pan over a medium heat, add the pine kernels and cook, stirring, until they begin to glisten with their natural oils and are lightly toasted.
• Alternatively, cook in a foil-covered grill pan under a preheated medium grill, turning 2-3 times, until lightly toasted. Transfer to a plate and leave to cool.
• Add half the toasted pine kernels to the rice and fluff up the rice with a fork. Transfer to a serving dish, garnish with the remaining pine kernels and serve immediately.