Persian rice and spinach casserole with saffron

Ingredients for 3 servings:

• 200 g basmati rice
• 50 g butter
• 20 saffron threads, more or less to taste
• 500 g spinach
• 1 onion(s)
• 1 egg(s)
• 250 g yogurt, 10% fat, set
• 75 ml vegetable stock
• salt and pepper
• Nutmeg, freshly grated
• Water
• oil
• Butter for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 15 minutes

Place the basmati rice in a sieve and rinse briefly under cold running water. Then place it in a bowl and cover with warm water. Set aside and let it soak for about 20-30 minutes. Crush the saffron in an egg cup with the handle of a spoon, pour a little hot water over it, and let it steep. Meanwhile, remove the stalks from the spinach and wash the leaves thoroughly to remove any sand or dirt. Drain well. Melt the butter in a saucepan and add the drained rice. Sauté for a few minutes, then pour in about 300 ml of hot water and season with salt. Cover the pan with a kitchen towel to ensure it is as airtight as possible. Simmer on very low heat for 10-15 minutes. Then turn off the heat, stir in the saffron water, close the lid, and let it steep until ready to use. Peel and finely dice the onion. Heat a little oil in a large pan and sauté the diced onion until soft. Add the spinach and stir until wilted. Season with salt, a little pepper, and nutmeg. Turn off the heat. Beat the egg with the yogurt, gradually stir in the vegetable stock, and season with salt and pepper. Now mix the yogurt mixture well with the rice. Grease a glass casserole dish with a little butter. Pour in half of the rice mixture and smooth it down. Add the spinach, cover with the remaining rice, and smooth it down. Bake in a preheated oven at 200°C for about 45 minutes. The casserole is ready when it has risen and has a noticeably golden brown crust. Mixed pickles, spicy relishes, and mixed salad go perfectly with it.