Baked saffron rice
Ingredients
for 2 person
| 1 tbsp | olive oil |
| 1 | onion, finely chopped |
| 2 tbsp | tomato puree |
| 1 sachet | saffron |
| 3 ½ dl | water |
| 1 tsp | salt |
| 150 g | basmati rice |
| 150 g | plain greek yoghurt |
How it's done
Stock
Heat the oil in a pan. Sauté the onion for approx. 5 mins., add the tomato puree and saffron, cook briefly. Pour in the water, bring to the boil and season with salt.
Rice
Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Transfer the rice to the prepared dish. Pour the stock over the top.
To bake
Approx. 20 mins. in the centre of an oven preheated to 200°C. Serve with yoghurt.
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