Goji Saffron Kedgeree with pistachios

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  • Basmati Rice
  • Coriander
  • Ghee
  • Saffron strands
  • Vegetable stock
  • Leeks
  • Peas, cooked
  • Spinach
  • White onion
  • Fennel
  • Pistachios


Add a few saffron strands to a couple of cups of stock and let sit

Chop and sautee the onion, leek, fennel in butter or sunflower oil in a small saucepan

Add basmati rice and pan fry couple of minutes

Add the stock and let the rice absorb it and cook

This should take about 10 to 15 mins

Then stir a handful of spinach, coriander, peas, a few pistachios,  seasoning and salted butter through

In another pan melt a small amount of ghee with a teaspoon of chilli flakes and pour over the kedgeree to serve