Ingredients
- 4 eggs – 7 minutes
- 1 cup Basmati rice, rinsed 3 times
- 2 tbs unsalted butter
- Pinch of Saffron
- 1/2 tsp Turmeric
- 1 tsp kosher salt
- 2 cups water
Cucumber salad
- 4 Persian cucumbers
- 1/4 red onion, thinly sliced
- 1/2 Lemon, zested and juiced
- 2 tbs extra virgin olive oil
- 1/2 tsp kosher salt
- 8 leaves of mint, chiffonade
- 1 tbs full fat yogurt
- Pistachios, crushed
- Maldon salt to finish
- Sumac for finish - optional
Directions
- Boil your eggs. Heat up a pot of water, and once it reaches a boil, carefully add in your eggs (I like to use a wooden spoon here). Set a timer for 7 minutes. Once timer goes off, remove eggs and place into a bowl with ice cold water to stop the cooking process.
- While eggs are boiling, make the rice. Rinse 1 cup of basmati rice around 3 times until the water runs clear. Heat up a pot on medium heat and add 2 tbs of unsalted butter, a pinch of saffron (if you have), turmeric and salt. Add the rice and mix. Add 2 cups of water and stir to combine. Turn down to a simmer, cover, and let it cook for around 10-12 minutes. Turn off the heat and keep covered while you finish the rest of the prep.
- Make the salad. Cut cucumbers into 1/4-inch-thick rounds and thinly slice red onion and add to bowl. Zest and juice half a lemon, 2 tbs evoo, ½ tsp salt and fresh mint and add to bowl. Mix to combine. Check for seasoning.
- Peel the egg and slice in half, fluff the rice with a fork.
- Assemble the rice, cucumber salad and eggs in a bowl. Top with yogurt, crushed pistachios and finish with maldon. You can also add a pinch of sumac. Delish.