Saffron & lemon cod with jeweled herby rice from Palestine on a Plate: Memories from My Mother's Kitchen (page 170) by Joudie Kalla

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Notes about this recipe

  • Barb_N on March 05, 2018

    This is a visually stunning recipe and the riotous flavors of the jeweled rice are complemented by the mellowness of the saffron. I had some issues with cooking the rice as I usually make brown rice in a rice maker. The recipe did not specify to rinse or soak (but I did it a la Ottolenghi) and also didn't say whether to cook covered (I did) or uncovered. Next time I will skip the soaking and use a bit less water as my rice waas a tad mushy. I served with roasted cauliflower with lemon tahini sauce.

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