An elaborate yet easy dish, try this recipe from Noor’s cookbook, Lugma …
The Gulf countries are known for their elaborate rice dishes, of which there are many. Some of the best and most traditional are cooked in deep underground fire pits over charcoal and palm wood, the smokiness taking over every grain. This isn’t feasible in most homes, but I like to think that we can still produce the most wonderful rice dishes with just a few simple ingredients and a lot of love. This can be a main dish or side and I like to eat it with pan-fried fish, a fresh chopped salad and spicy pickle. @noorishbynoor
Serves 4-6
Soaking time: 20 minutes – 2 hours
Ingredients
• 1/3 tsp loosely packed saffron threads, finely crushed
• 1 tsp rosewater
• 4 tbsp olive oil
• 1 large onion, thinly sliced
• 400g floury potatoes like Maris Pipers (about 2 medium ones), peeled and cut into rough 2.5cm (1 inch) cubes
• 350g basmati rice, washed until the water runs clear and soaked for at least 20 minutes and up to 2 hours, then drained
• 3 fresh bay leaves
• 5 cloves
• 5 cardamom pods
• 50g unsalted butter, cut into small cubes
• 4 large ripe plum tomatoes, halved lengthways
• 2 green chillies, left whole
• 1 1/2 tbsp parsley, roughly chopped (optional)
• Fine sea salt and freshly ground black pepper
Method
1. Add the saffron, 1 1/2 tablespoons of hot water and the rosewater to a small bowl. Set aside to infuse for at least 20 minutes or overnight if getting ahead.
2. Add 2 tablespoons of oil, onion and 1/2 teaspoon salt to a lidded non-stick sauté pan and place over a medium-high heat. Cook for 10 minutes, stirring occasionally, until the onions are nicely golden. Add the potatoes, 2 tablespoons of water and another 1/4 teaspoon salt, give everything a good stir, cover with the lid and turn down the heat to medium low.
3. Cook for 15 minutes, stirring halfway, until the potatoes are cooked through and have taken on some colour.
4. Meanwhile, fill a large, lidded, non-stick saucepan (roughly 26cm/10in in diameter) with water. Add 2 teaspoons of salt and bring to the boil over a medium-high heat. Add the rice, bay leaves and spices and boil for just 5 minutes, until half cooked. Strain through a sieve (strainer) set over the sink. Rinse out and dry the pan.
5. Add the remaining 2 tablespoons of oil and half the butter. Sprinkle the cut side of the tomatoes with 3/4 teaspoon salt and a good grind of pepper and arrange them cut-side down with the chillies in the bottom of the pan. Top evenly with half the rice (including the aromatics), spoon over half the saffron water and half the potato mixture, then repeat with the remaining rice, saffron water and potatoes.
6. Use the handle of a wooden spoon to poke three or four holes into the rice mixture and dot with the remaining butter. Cover the pan with a clean tea towel, followed by the lid, bringing the ends of the towel up and over the lid and securing them together with a rubber band or by tying the ends together. Place over a medium-high heat for 10 minutes, then turn down the heat to low and steam the rice for 45 minutes, undisturbed.
7. Remove the lid and the towel and set aside for 5 minutes or so. Place a very large plate over the pan and, in one swift movement, invert the whole thing onto it. If some of the tomatoes stick to the bottom of the pan just remove these and arrange them on top of the rice. Shake the plate a little to spread things out and then sprinkle with the parsley.
Lugma by Noor Murad (Quadrille, £28). Photography © Matt Russell.
We may earn a commission if you buy through affiliate links on our site.