Saffron rice with orange and nuts

Makes 4 servings

Serve this aromatic dish as an accompaniment to meat, fish, and chicken dishes. It’s important to use long-grain rice to ensure that the rice is fluffy rather than sticky.

For the rice


¾ cup long-grain rice
1 cup water
¼ teaspoon salt
2 large pinches of saffron threads, crushed

For the vinaigrette


¼ cup fresh orange juice
3 tablespoons hazelnut oil
2 tablespoons sherry vinegar
1 teaspoon canola oil
Zest of 1 orange

To complete the recipe


1 orange, cut into thin discs
¼ cup dried apricots, coarsely chopped
2 tablespoons pine nuts, lightly toasted
2 tablespoons coarsely chopped pistachio nuts, lightly toasted
2 tablespoons dark raisins
2 tablespoons finely chopped fresh mint
Salt to taste

Combine the rice, water, and salt in a small saucepan over medium-high heat. Bring to a boil, then stir in the saffron. Reduce the heat to medium-low and cover. Cook until tender and the water is absorbed, about 20 minutes. Transfer the rice to a medium bowl.

Whisk together all of the vinaigrette ingredients in a small bowl. Pour over the rice while it is still warm. Add the remaining ingredients and toss. Taste and adjust the seasoning.

Serve at room temperature.

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