Persian Jewelled Rice with Crispy Tofu and Barberries
Turmeric-sautéed basmati rice simmered in stock, fluffed with barberries, herbs, orange zest, almonds, and crispy tofu.
- 200 g basmati rice
- 280 g firm tofu
- 30 g dried barberries
- 30 g slivered almonds
- 20 g fresh parsley
- 20 g fresh dill
- 300 ml vegetable stock
- 1 tsp turmeric powder
- 2 tbsp olive oil
- 1 tsp orange zest
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Press the tofu to remove excess moisture, then cut into 2cm cubes.
- Step 2
Heat 20ml oil in a pan over medium-high heat. Fry tofu until golden and crispy on all sides. Season with salt and set aside.
- Step 3
Rinse rice until water runs clear. Sauté rice in remaining oil with turmeric for 2 minutes.
- Step 4
Add stock, bring to a boil, then cover and simmer on low for 12-15 minutes until tender.
- Step 5
While rice cooks, toast almonds in a dry pan until golden.
- Step 6
Fluff the rice with a fork, stir in barberries, orange zest, fresh herbs, and toasted almonds.
- Step 7
Serve the jewelled rice topped with the crispy tofu.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →