serves
6
prep
20 minutes
cook
30 minutes
difficulty
Easy
serves
6
people
preparation
20
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 1 onion, finely diced
- 1 tbsp olive oil
- 2 cups , soaked several times and rinsed well
- 2 saffron strands
- 1 litre (4 cups) chicken or vegetable stock
- vegetable oil, for deep-frying
- 1 cup vermicelli pasta
- parsley and cooked peas, to garnish
Instructions
Fry half the onion in oil in the bottom of a rice pan. When transparent, add the soaked and rinsed rice, saffron strands (or turmeric to substitute) and enough chicken stock - or vegetable stock if to be served with fish - to cook the rice as you normally would.
Cover and simmer until the rice is ready.
Meanwhile, deep-fry the remaining onion and vermicelli pasta till golden. Add a little water and simmer till cooked.
Serve the rice topped with onion and vermicelli, add parsley and cooked peas to garnish.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
