With a light nutty flavour and floral notes from the saffron, this middle eastern recipe makes a great side dish or main course.


2.5 tbsp + 3 tbsp of butter, or substitute olive oil
2 cups of basmati rice
2.5 cups of boiling water
1 tsp of saffron threads
1/4 cup of goji berries 
1/4 cup each of dill, cilantro and tarragon - coarsely chopped
1/2 cup of pistachio kernels
salt and pepper to taste



First soak the saffron threads in 3 tbsp of boiling water for 30 minutes. Then soak the goji berries in enough water to cover them for 10-30 minutes (see goji juice for using left over water).

Melt 2.5 tbsp of butter in a saucepan, stir in the rice coating the grains with butter. Add the boiling water, salt & pepper (~1tsp each), mix well and cover right away. Simmer over low heat for 15 minutes without removing the lid.

Remove the saucepan from the heat (all of the water should be absorbed) and pour the saffron water over the rice and return lid onto the saucepan - allow this to sit for 5-10 minutes.

Gently fluff the rice, drain the gojis and add them in along with the 3 tbsp of butter or olive oil, herbs, pistachios, salt and pepper. Mix gently and serve.