Jamie Oliver

Baked saffron rice

With sweet red onion & sun-dried tomato

Baked saffron rice

Serves 4
Cooks In26 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    506
    25%
  • Fat
    20.1g
    29%
  • Saturates
    3.6g
    18%
  • Protein
    9.7g
    19%
  • Carbs
    74.9g
    29%
  • Sugars
    10.5g
    12%
  • Salt
    1.2g
    20%
  • Fibre
    4.1g
    -

Of an adult's reference intake

Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver
Tap For Method

Ingredients

  • 2 red onions
  • 2 small pinches of saffron
  • 4 heaped tablespoons natural yoghurt
  • 4 tablespoons sun-dried tomato paste
  • 300 g white basmati rice
Tap For Method
Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver
Tap For Ingredients

Method

Preheat the oven to 200ºC/400ºF/gas 6. Peel and finely chop the red onions. Place a 25cm x 30cm roasting tray on a high heat on the hob, pour in 1 tablespoon of olive oil, add the onions and fry for 4 minutes, or until soft and sweet, stirring regularly. Meanwhile, place half the saffron in 600ml of boiling kettle water. In a bowl, cover the remaining saffron with 1 tablespoon of boiling water, steep for 10 seconds, then mix with the yoghurt and put aside.

Stir the tomato paste, rice and a pinch of sea salt and black pepper into the onion tray, then pour in the saffron water and bring to the boil. Once boiling, carefully transfer to the oven for 15 minutes, or until the rice has absorbed all the liquid, fluffed up beautifully and is golden and crisp on top.

Spoon the saffron yoghurt over the rice, drizzle it all with 1 tablespoon of extra virgin olive oil, fork and mix it all together, and dish up.

Tip

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Nutrition per serving
  • Calories
    506
    25%
  • Fat
    20.1g
    29%
  • Saturates
    3.6g
    18%
  • Protein
    9.7g
    19%
  • Carbs
    74.9g
    29%
  • Sugars
    10.5g
    12%
  • Salt
    1.2g
    20%
  • Fibre
    4.1g
    -

Of an adult's reference intake