Saffron Rice Salad with Herbs, Lemon & Favas
This is a vibrant dish that combines the fragrant notes of saffron, the earthiness of brown basmati rice, and the freshness of herbs and favas. The creamy, crumbled white cheese grounds, while the lemon brings a bright citrusy kick.
If you wish to dial up the contrast further, I recommend adding toasted pistachios or pine nuts for extra crunch. If you can use Meyer lemons, please do. They tend to be a touch sweeter and a little less acidic than the run of the mill, Eureka lemons.
I love many things about this recipe, one being that there are a lot of fava beans in it. I love fava beans. Partly, I assume, because their window at the farmers market is so short. A few weeks and then they are gone for the year.
Have you ever baked rice before? This was a technique that I learned in culinary arts school which blew my mind. You mean I can make perfect, flavorful rice without a rice cooker!? Yes please! Of course, if you do have a rice cooker feel free to go ahead and use that.
INGREDIENTS
2 c stock
2 tsp salt, divided
A generous pinch of saffron
1 c brown basmati rice, rinsed
1 ½ c shelled & cooked favas
½ c crumbled soft white cheese like feta, queso fresco or chevre + extra for garnish
¼ c + 2 Tbsp olive oil
1 small bunch of parsley, minced + extra for garnish
½ small bunch of mint, minced + extra for garnish
1 medium lemon zested and juiced
2 Tbsp minced preserved lemon rind (optional)
DIRECTIONS
Heat the oven to 375°F (190°C).
In a small, covered saucepan bring stock, 1 tsp of salt and saffron to a simmer.
Add the rice to an 8”x 8” baking pan and cover with the hot stock. Seal tightly using aluminum foil and transfer to the oven. Bake for 55-60 minutes, until the stock is absorbed. Fluff rice with a fork and cover with the foil once more for 5 minutes to allow any remaining stock to be absorbed. Set aside to cool slightly.
Add the cooled rice to a large bowl and fold in the remaining ingredients. Taste and adjust seasonings. Serve garnished with extra herbs, cheese and lemon zest.
Serves 4-6
NOTES
Favas can be found frozen in many Middle Eastern grocery stores.
If you omit the cheese you may need to add more olive oil to balance the herbs and lemon.