• Rice (day old is best)
  • Red currants (dried)
  • Saffron
  • Pomegranete
  • Zucchini

VN:R_U [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

Heat two fry pans. One shallow and one deeper.
In the shallow pan place the red currants with a little olive oil and heat over a low heat.
Ine the deeper pan coat with olive oil and add the cooked rice. Chop up the zucchini into small pieces and bury in the rice. Cover the pan with a lid and allow to slowly heat on a low heat.
Add a few saffron stems to about a tablespoon full of warm water and add the currants. The currants will warm up and might be a little crunchy.
When the rice is warm and the zucchini cooked serve on a bed of baby spinach. Sprinkle with currants, pomegranate and sliced pistachios.