433min 4 ppl
Saffron Rice Timbale with Spiced Chickpeas
70 minutes
4 people
Hardover 60 min or 12+ steps
70 min · 13 steps
Hard: over 60 min or 12+ steps
620 kcalper person
Protein 21g
Carbs 95g
Fats 18g
About this dish
Blooming saffron in warm water for a full 20 minutes, and toasting whole spices before grinding, transforms this humble rice and chickpea timbale into something fragrant and genuinely restaurant-worthy.
Allergy Info
None
Diet Info
Vegan
Before you start
Ready-made is fine, or make your own.
- Preserved Lemons1 wholestart 26 minutes aheadMake your own
Ingredients
Fresh Produce
- White onionlarge, finely diced1 whole
- Garlic clovesminced4 cloves
- Fresh flat-leaf parsleyleaves picked and roughly chopped30 g
- fresh mint leavesroughly torn20 g
Tins & Jars
- Cooked Chickpeasor 2 x 400g tins, drained and rinsed480 g
- Crushed Tomatoes400 g
- Vegetable stockhot560 ml
- Preserved Lemonsmall, pith removed, rind finely chopped1 whole
Dried Goods
- Warm water60 ml
- Basmati Ricerinsed three times until water runs clear300 g
- Toasted Pine Nuts2 tbsp
Spices & Seasonings
- Saffron threads0.5 g
- Cumin Seeds1 tsp
- Coriander Seeds1 tsp
- Fennel seeds0.5 tsp
- Ground Turmeric1 tsp
- Ground cinnamon0.5 tsp
- Cayenne pepper0.5 tsp
- Sweet smoked paprika1 tsp
- Fine sea saltplus more to taste1 tsp
- Black pepperfreshly ground0.5 tsp
Oils & Condiments
- Olive oildivided3 tbsp
Utensils
- Mortar and pestle
- Ramekins
Method
1
Crumble the saffron threads into the warm water and stir briefly. Set aside to steep for 20 minutes.
Approx. 3 minutes
2
Combine the cumin, coriander, and fennel seeds in a dry skillet over medium heat. Toast, shaking the pan constantly, until fragrant and lightly darkened, about 2 minutes. Transfer to a mortar and grind to a coarse powder.
Approx. 3 minutes
3
Heat 2 tablespoons of the olive oil in a wide, heavy-based saucepan over medium heat. Add the onion and cook, stirring occasionally, until deeply golden and soft, about 12–15 minutes.
Approx. 15 minutes
4
Add the garlic and cook, stirring, until fragrant but not coloured, about 90 seconds.
Approx. 2 minutes
5
Add the ground toasted spices, turmeric, cinnamon, cayenne, and smoked paprika. Stir vigorously to coat the onions and cook until the spices smell fragrant and begin to stick slightly to the pan, about 1 minute.
Approx. 1 minute
6
Add the chickpeas and crushed tomatoes. Stir to combine, season with the salt and black pepper, and cook at a steady simmer until the tomatoes deepen in colour and the mixture thickens, about 8 minutes.
Approx. 8 minutes
7
Stir the rinsed rice into the chickpea mixture until every grain is coated in the spiced base.
Approx. 1 minute
8
Pour in the hot vegetable stock and the saffron water (including all threads). Stir once to distribute, then bring to a vigorous boil over high heat.
Approx. 2 minutes
9
Reduce the heat to the lowest possible setting, place a folded clean tea towel under the lid to absorb steam, and cover tightly. Cook undisturbed for 18 minutes.
Approx. 18 minutes
10
Remove from the heat and allow to rest, still covered and undisturbed, for 10 minutes.
Approx. 2 minutes
11
While the rice rests, warm the remaining 1 tablespoon of olive oil in a small pan over medium-high heat. Add the pine nuts and toast, stirring constantly, until golden, about 2 minutes. Remove immediately to a plate.
Approx. 2 minutes
12
Lightly oil four individual ramekins or one 1.2-litre pudding basin. Fluff the rice gently with a fork, fold in the preserved lemon and half the herbs, then pack firmly into the prepared mould(s). Invert onto serving plates after 1 minute.
Approx. 10 minutes
13
Scatter the remaining herbs and the toasted pine nuts over the timbale(s) and finish with a drizzle of extra-virgin olive oil.
Approx. 3 minutes
