Saffron Crispy Rice Salad with Herbs, Feta and Walnuts

Method

1. Wash the rice until the water runs clear and put it in a 16 cm saucepan with the water and part of the salt. Bring to the boil on high heat, cover, lower to low heat and cook for 12 min. Turn off the heat and leave uncovered for 10 min to let the steam escape; drier rice crisps better.

   Add in this stepBasmati rice 120 gWater (for cooking the rice) 190 mlSalt ¼ tsp

   high heat→low heat

2. While the rice cooks, crumble the saffron finely and steep it in the hot water for 10 min.

   Add in this stepSaffron threads 1 pinchHot water (for the saffron) 2 tbsp

3. Heat the oven to 220 °C. Mix the rice with the saffron water, most of the olive oil and part of the salt. Spread it 1 cm thick on a lined 25×20 cm tray and press it down firmly. Bake (oven, 220 °C) for 28 min, until the top and edges are deep golden and crisp, then break it into large shards with your hands. Turn over any pieces still soft in the middle and bake for 5 min more.

   Add in this stepOlive oil 2.4 tbspSalt ¼ tsp

   oven

4. Cut the cucumber and tomato into 1 cm pieces, roughly chop the parsley, mint and dill, slice the spring onions and put everything in a large bowl.

   Add in this stepCucumber 1Tomato 1Flat-leaf parsley 20 gFresh mint 10 gDill 10 gSpring onions 2

5. In a small jar, shake the lemon juice, the rest of the olive oil, the sumac and the rest of the salt into a dressing.

   Add in this stepLemon (juice) ½Olive oil 1.6 tbspSumac 1 tspSalt ¼ tsp

6. Toast the walnuts in a dry pan over medium heat for 3 min until fragrant, then chop roughly.

   Add in this stepWalnuts 20 g

   medium heat

7. Toss the vegetables and herbs with the dressing, then, just before serving, fold in the crispy saffron rice and walnuts. Pile into bowls and crumble the feta over in large pieces. Eat straight away, before the rice softens.

   Add in this stepFeta 60 g