This rice dish is colourful and exotic. Usually served at Persian new year celebrations it will be amazing at your next bbq or for a weeknight delight. Soaked, aged basmati, toasted noodles both par boiled and folded into with sauteed onions, dates, Orange zest, cinnamon. Thin slices of potato, rosewater and saffron soaked barberries, rice mixture are layered into foil containers ready for you to pop into the oven from the freezer.
I made this dish for a Persian family celebration a while ago and have since been in love with it. The scent of basmati and saffron is intoxicating!
Contains: Milk and Milk Products, Eggs, Cereals containing gluten and their products including wheat, rye, barley, oats, spelt
Ingredients: Basmati, noodles, onion, dates, orange zest, cinnamon, rosewater, saffron, potato, barberries, butter, rice bran oil, salt, pepper
Reheating Instructions: Preheat oven to 180°C. Bake rice with lid on 40min up to 70min for the larger tray. Please check rice is hot and steaming. Cook thoroughly.
About your cook, Ronita
Growing up, food preparation and (eating!) was always a big part of my day. I have fond memories of going to the produce markets in Fiji with my parents and selecting fresh and seasonal produce to prepare. No matter our age, as kids we all had a hand in getting dinner ready. I enjoyed beheading the 500 odd tiny shrimps for a delicious curry!
Cooking for people offers me so much joy and I believe it's important that we continue eating as naturally as possible even when life gets busy. I enjoy traveling and discovering new cultures and food and utilise a whole range of cooking techniques.