Gluten-Free & Dairy-Free Detox Persian Rice with Tomato & Saffron Sauce
Author: 
Recipe type: Lunches
Prep time: 
Cooking time: 
Total time: 
Serves: 2
 
Ingredients
  • 140g/5oz/⅔ cup brown rice, rinsed
  • 4 tbsp green lentils, rinsed
  • 2 bay leaves
  • 1 litre/35fl oz/4½ cups water
  • 1 onion, peeled and finely sliced
  • 1 small onion, peeled and chopped
  • 2 tbsp extra virgin olive oil
  • 450g/1lb ripe tomatoes
  • 2 tbsp pine nuts, lightly toasted
  • 2 tbsp unsalted pistachio nuts, lightly toasted
  • 20 gratings nutmeg
  • 2 tbsp plus 2 tsp lemon juice
  • 2 pinches saffron threads
  • a small bunch coriander, to serve
Method
  1. Put the rice, lentils, bay leaves and 900ml/30fl oz/scant 4 cups water in a saucepan over a medium heat. Bring to the boil, then reduce the heat slightly, cover and simmer for 40 minutes, until the rice is tender.
  2. Meanwhile, put the sliced onion, 1 tablespoon of the olive oil and 150ml/5fl oz/3⁄4 cup water in a frying pan over a medium to low heat and cook gently for 30 minutes, stirring occasionally, until the onions are soft and sweet. Increase the heat to high and boil off any excess water, then cook the onions for about 8 minutes until brown and caramelized. Watch them carefully and stir frequently to prevent them burning.
  3. While the onion and rice are cooking, skin the tomatoes. Cut a cross in the top of each tomato and put them in a large heatproof bowl. Pour over enough boiling water to cover and leave for 10 seconds. Remove the tomatoes from the water using a slotted spoon, and peel off the skin when they are cool enough to handle. Discard the seeds and roughly chop the tomato flesh.
  4. Put the chopped onion and the remaining 1 tablespoon of olive oil in a medium saucepan over a low heat and cook for 10 minutes, until softened. Add the saffron and cook for 2 minutes. Add the tomatoes, raise the heat to medium and cook for 5 minutes, until the tomatoes have softened slightly but have not collapsed. Stir in 2 teaspoons of the lemon juice.
  5. Drain the rice and remove the bay leaves. Stir in the pine nuts, pistachios, caramelized onions, nutmeg and the remaining 2 tablespoons of lemon juice.
  6. Divide the rice between two plates and spoon over the tomato sauce. Scatter over the coriander and serve.
Recipe by Grace Cheetham at https://www.gracecheetham.com/gluten-free-dairy-free-detox-persian-rice-with-tomato-saffron-sauce