Our year 12 Agribusiness students have recently completed an internal about future proofing.

They had to write a report about the Wynyard Estate Saffron Farm near Ettrick and the importance of future proofing on this business. Unfortunately, due to scheduling, we were unable to visit Wynyard Estate and learn about saffron from the owners however Miss Mete knows an easy recipe for pilau that we were able to make in class. Many of the students have never seen saffron, let alone cooked or eaten a meal with it, so what better way to broaden our horizons than make a snack during class time? Even better that the class is scheduled right before lunch!

Ingredients:

• One medium to large, diced onion
• One cinnamon quill
• 8 – 10 cardamon pods
• 2 – 3 bay leaves
• 50 grams of butter
• A pinch of saffron
• 1 cup of uncooked basmati rice
• 2 cups of chicken stock (this can be liquid or powder and water)

Method

1. If you are mixing your own stock, include the saffron at this point to rehydrate it. If not, put the saffron in a mug and add a small amount of boiling water to rehydrate it.
2. In a saucepan, sauté the diced onion in the butter until translucent.
3. Add the cinnamon quill, cardamon pods, bay leaves, rice, stock and saffron.
4. Once it starts to boil, turn down to a low to medium heat and put a lid on the saucepan.
5. Stir every 5 – 10 mins until all the moisture is gone.
6. Remove the cinnamon quill, bay leaves and cardamon pods before serving.