Pollou

Serves: 4

Cuisine:

Middle Eastern

Kitchen-to-Table:

30 Minutes

Heat Rating:

Mild

Good Using:

Rice

Ingredients

Method

1) Place the saffron threads in an egg-cup or small cup and just cover with warm water to develop colour and flavour.

2) In the meantime, cook the Basmati rice according to the packet and allow to drain.

3) In a saucepan heat the smen/butter and fry the whole spices (except the saffron) for 30 seconds to fully bring out their flavour and aroma.

4) Add the rice and saffron. Stir fry for a couple of minutes and serve.

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    Cassia Bark, Whole

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    Saffron Threads ‘La Mancha’

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