From the OPR kitchen
Golden saffron rice with chickpeas, peas and lemon.
An OPR editorial recipe for home cooking. The photograph is a serving illustration.
At home recipes
Chickpea and saffron rice
At home recipes · Date night
Golden saffron rice with chickpeas, peas and lemon.
10 min prep · 25 min cook · Serves 2 · Main
Recipe by Other People's Recipes · Published · Updated
The method
- 1Steep saffron in the hot stock for 5 minutes. Warm oil in a lidded saucepan and soften onion for 6 minutes.
- 2Add rice, chickpeas and saffron stock. Bring to the boil, cover and simmer gently for 12 minutes or according to the rice packet, adding peas for the final 5 minutes.
- 3Check rice is tender and everything is piping hot, adding boiling water and cooking longer if needed. Rest covered for 5 minutes.
- 4Fluff with a fork and stir in lemon juice, parsley and black pepper. Serve immediately.
Cook's notes & swaps
A little help from the OPR kitchen
These are optional pointers for making the recipe your own while keeping the spirit of the original.
Make it your own
Taste before serving and adjust the seasoning a little at a time. Check ingredient labels for allergens and dietary suitability.
A note from the OPR kitchen
An OPR editorial recipe for everyday home cooking. Timings are a guide and depend on your equipment; follow the method and check food is fully cooked. This recipe has not been independently kitchen-tested.
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