the end... by sarah brumble.

- makes 6 cups -

Ingredients

2 cups basmati rice
Salt
1 teaspoon saffron threads, put in a couple tablespoons of water to soak
3 tablespoons olive oil
2 leeks, dark green part trimmed away, diced
1 teaspoon dried lime powder or 2 lemons, zested and juiced
1 cup minced flat-leaf parsley
1 cup minced cilantro
1/3 cup minced fresh dill
1 cup shelled, toasted pistachios

Procedure

1. Put the rice in a large bowl and cover with water to remove starch. Repeat until the water is mostly clear, 5 or 6 times. In the meantime, bring 3 1/2 cups water to boil.

2. Heat a large pot over medium heat and add the oil once hot. Add the leeks and cook for 5 minutes, until soft. Add the rice, saffron with soaking water, lime powder (if using lemon, add the zest) and cook, stirring often, for an additional 2 minutes.

3. Pour in the boiling water and season to taste with salt. Bring back to a boil, then cover and simmer for 20 minutes. Turn off the heat and let the rice sit for 5 minutes, then uncover and fluff with a fork. Add the herbs, lemon juice if using, and most of the pistachios and toss well to combine. Season with salt if necessary. Serve with the remaining pistachios scattered over the top.