|Prep time||35 minutes|
|Cook time||60 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Cover the rice with lukewarm water and use your hands to rinse the rice until cloudy. Drain the water and repeat the washing process until the water runs clear (about 5-6 times). Cover the rice with cold water and add salt to the water. Allow the rice to soak for at least 1 hour. Steep the saffron in the hot water while the rice soaks. Chop the herbs and spring onions.
Bring a large pot of salted water to the boil in a non-stick pot (non-stick is important as this will help the rice to loosen after the final stage of the cooking process). Drain the water from the rice and add to the boiling water.
Stir the rice with a slotted spoon to prevent the grains from sticking together. Cook the rice until the grains start to float to the top of the pot or have turned slightly opaque (this should take approx. 5-6 minutes). Drain the rice in a colander and rinse with cold water. Wash out the rice pot.
Pour the oil into the pot and add 2 tbsp of saffron water (reserving the rest). Add 4-5 spoonfuls of rice to the pot and lightly tap down (careful not to press too hard, you don’t want to squash the grains).
Follow with a third of the remaining rice, a third of the herbs and half the spring onions. Repeat with the remaining ingredients, creating layers, to form a mound.
Using the handle of a wooden spoon, poke holes into the mound of rice, careful not to reach the bottom, this will allow the steam to release.
Wrap the pot lid with a clean kitchen towel and cover the pot. Cook over a medium heat for 15 minutes.
Reduce to a low heat, dot 4 tbp of butter over the top of the rice, cover again and cook for a further 25-30 minutes until the rice is fluffy. Remove the lid from the rice.
Add 5 spoonfuls of the cooked rice to the remaining saffron water and mix to colour.
To serve, create layers by alternating spoonfuls of herb rice with saffron coloured rice onto a serving platter.
Remove the tahdig (crispy bottom of the rice) from the bottom of the pot and break into shards. Place on top of the herbed rice.
Preheat the oven to 200°C, gas mark 6.
Make 3-4 slits in the fish and place it on a baking tray lined with baking paper. Season with 1 tsp of sea salt and 1 tsp of freshly ground black pepper (inside the cavity too).
In a small bowl, combine the olive oil, softened butter, lemon juice and season with ½ tsp of sea salt and ½ tsp of freshly ground black pepper. Mix well to form a loose paste.
Smear the paste on the fish, working some in between the slits.
Slice the lemons and arrange the slices on a baking tray, along with the remaining spring onions and top with the salmon skin-side up.
Place in the oven to bake for 15-20 minutes. 18 Serve the fish along with the herbed rice, whole radishes and spring onions.