Description
A fragrant and colorful Saffron Rice recipe that combines aromatic saffron threads with basmati rice, gently simmered with spices and butter or olive oil to create a flavorful and visually appealing side dish perfect for various cuisines.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups basmati rice (or long-grain white rice)
- 3 cups water (or chicken/vegetable broth)
- 1/4 teaspoon saffron threads
- 2 tablespoons hot water (for steeping the saffron)
- 2 tablespoons butter or olive oil
- 1 small onion (finely chopped, optional)
- 1 cinnamon stick (optional)
- 4 green cardamom pods (optional)
- 2 cloves (optional)
- Salt (to taste)
- Fresh parsley or cilantro (chopped, for garnish)
Instructions
- Steep the Saffron: In a small bowl, steep the saffron threads in 2 tablespoons of hot water for 5 to 10 minutes to release their vibrant color and flavor.
- Rinse the Rice: Rinse the basmati rice thoroughly under cold running water until the water runs clear to remove excess starch, ensuring fluffy rice.
- Sauté Onion and Spices: In a medium pot, heat the butter or olive oil over medium heat. Add the finely chopped onion and sauté until translucent. If using, add the cinnamon stick, cardamom pods, and cloves to infuse the oil with spices.
- Toast the Rice: Add the rinsed rice to the pot and lightly toast it by stirring for a couple of minutes until the grains are well-coated and fragrant.
- Add Liquid and Salt: Pour in 3 cups of water or broth and season with salt to taste. Increase the heat to bring the mixture to a rolling boil.
- Simmer with Saffron: Stir in the saffron along with its steeping liquid. Cover the pot with a tight-fitting lid, reduce the heat to low, and let it simmer gently for 15 to 20 minutes until the rice is tender and liquid absorbed.
- Fluff and Garnish: Remove the pot from heat, fluff the rice gently with a fork to separate the grains, discard the whole spices if used, and garnish with fresh chopped parsley or cilantro before serving.
Notes
- For a richer flavor, substitute water with chicken or vegetable broth.
- Saffron is potent, so a little goes a long way; ensure to steep it properly for maximum color and taste.
- Rinsing the rice prevents it from becoming sticky.
- Optional whole spices can be adjusted to taste or left out for a milder flavor.
- Use a pot with a tight-fitting lid to trap steam during cooking.
