Spiced rice with tuna and pomegranate

Name: Spiced rice with tuna and pomegranate
Yield: 6
Ingredients: ½ tsp (1g) saffron threads (or ½ tsp ground turmeric); 2 tbs olive oil; 1 tsp fennel seeds; 1 tsp cumin seeds; 1 onion, finely chopped; 2 cups (360g) long-grain rice; ½ cup (55g) currants; 2 fresh bay leaves; 400g can tuna in brine, drained, flaked; Seeds of 1 pomegranate; 1 cup (loosely packed) herbs (we used flat-leaf parsley and mint); 6 soft-boiled eggs, halved; Finely grated zest of ½ lemon, remaining cut into wedges to serve

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https://healthimprovements.info/recipes/spiced-rice-tuna-pomegranate/74hiwu6y — Spiced rice with tuna and pomegranate

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by Silvia Colloca

Cook and author

Jan 19, 2019

“Give rice salad a fresh makeover with different flavours and textures” - Silvia Colloca.

½ tsp (1g) saffron threads (or ½ tsp ground turmeric)
2 tbs olive oil
1 tsp fennel seeds
1 tsp cumin seeds
1 onion, finely chopped
2 cups (360g) long-grain rice
½ cup (55g) currants
2 fresh bay leaves
400g can tuna in brine, drained, flaked
Seeds of 1 pomegranate
1 cup (loosely packed) herbs (we used flat-leaf parsley and mint)
6 soft-boiled eggs, halved
Finely grated zest of ½ lemon, remaining cut into wedges to serve

Method

1.

Place saffron and 4 cups (1 litre) boiling water in a jug. Heat olive oil in a wide saucepan over medium heat. Add seeds and cook for 1 minute or until fragrant, then add onion and cook, stirring regularly, for 5 minutes or until softened. Add rice and currants and cook for 1 minute, stirring to coat grains with onion and spice mixture.
2.

Pour in saffron-infused water, add bay leaves, bring to the boil, then reduce to a very low heat, cover and cook for 12 minutes. Turn off the heat and, without uncovering, leave to steam for 10 minutes.
3.

Fluff up rice with a fork. Spoon onto a serving platter, top with tuna, pomegranate seeds, herbs and eggs, sprinkle with lemon zest, season and serve with lemon wedges.