Name: Saffron rice with barberries, pistachio and mixed herbs
Ingredients: 40g unsalted butter; 360g basmati rice, rinsed under cold water and drained; 560ml boiling water; salt and freshly ground white pepper; 1 tsp saffron threads, soaked for 30 minutes in 3 tbsp boiling water; 40g dried barberries, soaked for a few minutes in freshly boiled water with a pinch of sugar; 30g dill, roughly chopped; 20g chervil, roughly chopped; 10g tarragon, roughly chopped; 60g slivered or crushed unsalted pistachios, lightly toasted

Side Easy

Serves 4

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Barberries are tiny, jewel-like, dried sweet-and-sour Iranian berries that we've been using a bit obsessively recently. It is hard not to - their intense sharpness accentuates other flavours in a dish and adds wonderful drama to its looks. You can get them online, and from Iranian and some Middle Eastern grocers. If you can't find any, use currants soaked in a little lemon juice instead. Serve this rice with roast chicken or turkey and courgette burgers with spring onion and cumin.

Ingredients

40g	unsalted butter
360g	basmati rice, rinsed under cold water and drained
560ml	boiling water
	salt and freshly ground white pepper
1 tsp	saffron threads, soaked for 30 minutes in 3 tbsp boiling water
40g	dried barberries, soaked for a few minutes in freshly boiled water with a pinch of sugar
30g	dill, roughly chopped
20g	chervil, roughly chopped
10g	tarragon, roughly chopped
60g	slivered or crushed unsalted pistachios, lightly toasted

Method

Melt the butter in a medium saucepan and stir in the rice, making sure the grains are well coated. Add the boiling water, a teaspoon of salt and some white pepper. Mix well, cover with a tight-fitting lid and cook on a very low heat for 15 minutes. Don't be tempted to uncover the pan – you need to let the rice to steam properly.
Remove the pan from the heat – all the water will have been absorbed by the rice – and pour the saffron water over about a quarter of the surface, leaving most of the rice white. Cover with a tea towel, reseal tightly with the lid and set aside for five to 10 minutes.
With a large spoon, transfer the white rice to a large bowl and fluff it up with a fork. Drain the barberries and stir them in, followed by the herbs and most of the pistachios, reserving a few to garnish. Fluff up the saffron rice in the pan, then fold gently into the white rice – don't overmix: you don't want the white grains to be stained by the yellow ones. Taste, adjust the seasoning and transfer to a shallow serving bowl. Scatter the remaining pistachios on top and serve warm or at room temperature.