Spiced Saffron Rice with Pork
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
- For the pork
- 1 Tbsp honey
- 1 Tbsp Oil
- 1 tsp paprika
- 1 tsp Turmeric
- 1 tsp Chili powder
- 1 tsp salt
- 14 ozs pork fillets
- For the relish
- ½ Cucumber (peeled, finely chopped and sprinkled with salt.)
- 2 ¼ cups Low-fat Greek yogurt
- For the saffron rice
- 2 Tbsps butter
- 2 ⅓ cups Basmati rice (rinsed and drained)
- 2 pinches Saffron (dissolved in 2 tbsp hot water)
- 4 cups vegetable stock (or water)
- 1 Red onion (finely chopped)
- 2 carrots (peeled and grated)
- ¾ cup Pumpkin seed
- ⅔ cup raisins
Preparation steps
1.
Mix together the honey, oil, paprika, turmeric, chilli powder and salt and rub into the pork. Leave to marinade for 30 minutes while you prepare the rest of the dish.
2.
For the relish, squeeze out excess moisture from the cucumber and stir into the yoghurt. Season with salt and pepper and set aside.
3.
Melt the butter in a large pan, stir in the rice then add the saffron and hot stock or water. Stir once then simmer uncovered on a gentle heat for 12 - 15 minutes or until the rice has absorbed all the liquid. Fluff the rice with a fork, add the remaining ingredients and season with salt and pepper.
4.
Heat the oven to 200C (180C fan) 400F, gas 6. Heat a little oil in an ovenproof pan, brown the pork on all sides then transfer to the oven for 15 - 20 minutes or until the meat is cooked through. Serve sliced on a bed of rice with the yoghurt relish.
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