Recipe

Saffron Crispy Rice Salad with Harissa Vinaigrette

Servings: 4
Prep Time: 20 minutes
Cook Time: 50 minutes

Ingredients:

For the Crispy Rice:
● 1 1/2 cups jasmine rice, rinsed
● 2 1/2 cups water or vegetable stock
● Generous pinch of saffron threads
● 1 tablespoon olive oil or butter
● Salt, to taste
For the Salad:
● 1 cucumber, thinly sliced
● 1/2 cup radishes, thinly sliced
● 1/4 cup fresh mint leaves
● 1/4 cup fresh cilantro leaves
● 2 tablespoons olive oil
● 1 tablespoon lemon juice
● Salt and pepper, to taste
● 1⁄4 cup plain greek yogurt
● Lettuce leaves, for serving
For the Crispy Chickpeas:
● 1 can chickpeas, drained, rinsed, and patted dry

● 2 tablespoons oil
● 1 teaspoon smoked paprika
● 1/2 teaspoon cumin
● 1/4 teaspoon garlic powder
● 1/4 teaspoon ground coriander
● 1/4 teaspoon cayenne pepper (optional, for heat)
● Salt and pepper, to taste
For the Harissa Vinaigrette:
● 1 tablespoon harissa paste
● 2 tablespoons lemon juice
● 1 tablespoon red wine vinegar
● 1 teaspoon honey or maple syrup (optional for sweetness)
● 1/4 cup olive oil
● 1 small garlic clove, minced
● Salt and pepper, to taste

Instructions:

1. Cook and Cool the Saffron Rice:
Heat the water or vegetable stock in a small saucepan until hot. Cut the heat,
add the saffron threads and let them steep for 5-10 minutes.
Add the rice and olive oil or butter and bring to a boil. Lower the heat to a
simmer, cover, and cook for 15-18 minutes until the rice is tender and the liquid
is absorbed. Season with salt to taste.
Let the rice cool slightly, then spread it out on a tray to allow it to dry a bit (this
helps with crisping later).

2. Crisp the Rice:

Preheat the oven to 400oF. Toss the cooled rice with 2 tablespoons of oil and a
pinch of salt. Spread evenly on a baking tray line with parchment paper.
Bake for 30 minutes, or until the rice is crisp and starting to look golden brown.

3. Season and bake the Chickpeas:
Meanwhile spread the rinsed and drained chickpeas on a clean kitchen towel
or paper towel. Pat them dry thoroughly to help them crisp up in the oven.
In a large mixing bowl, toss the chickpeas with olive oil to coat them evenly. In
a small bowl, mix together the smoked paprika, cumin, garlic powder, ground
coriander, cayenne (if using), salt, and pepper. Add the spice mixture to the
chickpeas and toss until they are evenly coated.

4. Bake the Chickpeas:
Spread the seasoned chickpeas in an even layer on a baking sheet.
Bake for 25-30 minutes, shaking the pan or stirring halfway through to ensure
they cook evenly. The chickpeas should become golden and crispy. Once
done, let the chickpeas cool slightly. They will continue to crisp as they cool.
4. Make the Harissa Vinaigrette:
In a small bowl, whisk together the harissa paste, lemon juice, red wine
vinegar, honey (if using), and minced garlic.
Slowly drizzle in the olive oil while whisking to emulsify the dressing.
Season with salt and pepper to taste.

5. Assemble the Salad:
In a large bowl, combine the cucumber, radishes, mint, and cilantro. Drizzle
with the harissa vinaigrette and toss. Add the cooled crispy rice chunks and
chickpeas into the salad and toss once. Spread the yogurt on the bottom of a
serving tray, or distribute over four plates. Spoon the rice and vegetable
mixture over the yogurt and top with the extra herbs if desired.