🍚 Saffron Rice with Roasted Grapes, Fennel & Pistachio-Crusted Salmon

Ingredients (Serves 4):

For the rice:
• 1 ½ cups basmati rice
• 2 ½ cups chicken or vegetable broth
• A pinch of saffron threads, bloomed in 2 tbsp warm water
• 1 tbsp butter
• Salt to taste

For the roasted grapes & fennel:
• 1 cup seedless red grapes
• 1 fennel bulb, thinly sliced
• 1 tbsp olive oil
• Salt & pepper

For the salmon:
• 4 salmon fillets
• 2 tbsp Dijon mustard
• ½ cup crushed pistachios
• 1 tsp honey
• 1 tsp lemon zest
• Salt & black pepper

Instructions:
1. Cook rice with broth, saffron water, butter, and salt until fluffy and golden.
2. Toss grapes and fennel with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20 min until caramelized.
3. Brush salmon with Dijon and honey, coat with pistachios and lemon zest. Roast at 400°F (200°C) for 12–15 min until golden and flaky.
4. Serve saffron rice topped with roasted grapes, fennel, and pistachio-crusted salmon.

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