Yotam Ottolenghi's beetroot and saffron rice recipe

My version of a combination I was introduced to by an Iranian cook, Tessa Katz. Serve with stewed green beans and yoghurt. Serves six. ¾ tsp saffron threads 500g spinach 40ml sunflower oil 2 garlic cloves, crushed Salt and black pepper 400g basmati rice Grated zest of 1 lemon 20g unsalted butter 400g beetroot (3 medium), peeled and cut into ½cm slices Before you start, place the saffron in a cup, add four tablespoons of boiling water and leave to infuse. Drop the spinach into a large nonstick pan. Add half the oil, and the garlic, salt and pepper, put on high heat and stir occasionally as the spinach wilts. Transfer to a fine sieve, press out some water, then place in a bowl on the side. Wash the rice three times in lukewarm water and set aside. Bring 1.6 litres of cold water to the boil, add a teaspoon of salt, then the washed rice. Boil for three to four minutes – the rice should lift to the surface and be semi-cooked (ie, it'll be crunchy). Drain into a colander, wash with lukewarm water and shake to drain well. Transfer to a bowl and stir in the lemon zest, a teaspoon of salt and plenty of pepper. Wipe the pan, add the butter and remaining sunflower oil, and gently heat to melt the butter. Arrange the beetroot slices on the bottom, overlapping, bring to a high heat and fry for seven minutes without stirring. Lift the pan from the heat and gently spoon half the rice over the beets. Drizzle 70ml of lukewarm water on top, plus one tablespoon of saffron water. Next, spread the spinach evenly over the rice and cover with the remaining rice. Clap on a tight-fitting lid and cook on low heat for eight minutes. Drizzle another 70ml of lukewarm water over the rice, then add the remaining saffron water. Reduce the heat to minimum, place a folded tea-towel over the pan and secure it tightly with the lid. Cook the rice like this for 45 minutes, remove from the heat and leave to rest for five-10 minutes. To serve, remove the lid and towel, and cover the pan with a large upturned plate, flip to release the rice and quickly tidy up any unruly beet slices that may have stuck to the pan. • Yotam Ottolenghi is chef/patron of Ottolenghi in London.