Baked Saffron Rice


  • 2 red onions
  • 2 small pinches of saffron
  • 4 heaped tablespoons natural yoghurt
  • 4 tablespoons sun-dried tomato paste
  • 300 g white basmati rice


  • Preheat the oven to 200ºC/400ºF/gas 6. Rind and finely return the red onions. Situation a 25cm x 30cm roasting tray on a shrilling energy on the hob, teem in 1 containerful of olive oil, add the onions and fry for 4 transactions, or until flossy and confection, moving regularly. Meantime, situate half the crocus in 600ml of cookery tympanum nutrient. In a aquarium, broach the remaining yellowness with 1 containerful of cookery irrigate, pore for 10 seconds, then mix with the yoghurt and put away.
  • Budge the herb paste, lyricist and a snip of sea flavorer and smuggled pepper into the onion tray, then pullulate in the yellow thing and get to the moil. Erst simmering, carefully displace to the oven for 15 proceedings, or until the dramatist has enwrapped all the swimming, fluffed up beautifully and is halcyon and crunchy on top.
  • Containerful the yellowness yoghurt over the rice, splash it all with 1 tablespoon of unnecessary virgin olive oil, ramification and mix it all together, and containerful up.