Saffron rice from Moro: The Cookbook by Samantha Clark and Samuel Clark

  • saffron
  • cinnamon sticks
  • onions
  • Greek yogurt
  • black peppercorns
  • pistachio nuts
  • basmati rice
  • sunflower oil
  • butter
  • green cardamom pods
  • dried barberries

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on February 22, 2021

    I would definitely use westminstr's method of cooking the rice in the future-though to be fair I didn't have basmati rice. (COVID cooking.) But it seems easier with the same result. The flavors are great.

  • westminstr on October 16, 2014

    OK, time to confess that what I made had only a superficial resemblance to the recipe in the book. I was looking for a tasty rice dish to accompany the grilled tahini chicken wings (oven-baked drumsticks, in my case), and decided to use this recipe as inspiration for a far simpler dish. Here's what I did for 200 grams of basmati rice (= 1 cup on my scale): Melted 2 tb of butter (about 30 grams), sauteed 5 green cardamom pods, 3 black peppercorns, 1/2 a cinnamon stick, and a healthy pinch of crumbled saffron threads until fragrant, added the rice and toasted for about two minutes, added 1 cup of water and some salt, put the lid on, turned the heat way down, and cooked for 20 minutes. Fluffed and let sit covered in the pot for another 5 minutes. This made a very flavorful, aromatic rice pilaf for which I got rave reviews. I will definitely be repeating my simplified version of this dish, I could see it going well with many kinds of Indian/Middle Eastern flavors and was very easy.

  • Melanie on March 02, 2014

    Tasty and simple.

  • amraub on November 04, 2012

    Served with Cod Baked with Tahini Sauce. Made an excellent pairing.

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