Saffron Rice with Cranberries

Ingredients

• 2 cup long-grain basmati rice (Rinse until the water runs clear; soak for 1 hour.)
• 5 cup water for boiling
• 2 tbsp butter
• salt (To taste; the source suggests about 2 tbsp for 2 cups of rice in the boiling water.)
• 0.25 cup dried cranberries (For garnish.)
• 1 tbsp oil
• 8 whole black peppercorns
• 1 bay leaf (Remove before serving.)
• 2 cinnamon sticks
• 3 cloves
• 1 black cardamom
• 10 saffron strands (Bloom in the hot water for 20 minutes.)
• 0.5 cup hot water (Used to bloom the saffron.)

Steps

1. 1

   Rinse the basmati rice with water until the water runs clear. Soak the rice in water for 1 hour.

2. 2

   Combine the saffron strands with the hot water and let them bloom for 20 minutes.

3. 3

   Heat the oil in a skillet. Add the black peppercorns, bay leaf, black cardamom, cloves, and cinnamon sticks, and sauté for 30 seconds, or until the aromatics are fragrant.

4. 4

   Add the 5 cups of boiling-water water to the skillet and bring it to a boil. Add salt to taste; the source suggests about 2 tablespoons for 2 cups of rice in the boiling water.

5. 5

   Add the soaked rice to the boiling water and cook for 10–15 minutes, or until the rice is about three-quarters cooked.

6. 6

   Strain the remaining water from the pot. Add the butter and pour the saffron water over the rice.

7. 7

   Turn the heat to the lowest setting, cover the pot, and cook for 15 minutes.

8. 8

   Turn off the heat and leave the rice covered and undisturbed for 5 more minutes.

9. 9

   Remove the bay leaf. Fluff the rice with a fork, garnish with the dried cranberries, and serve.

Notes

The source does not specify the exact amount of soaking water or the cooking vessel used for the rice. The cinnamon sticks are listed as ingredients and included with the aromatics, although the written method specifically names the other aromatics.

Nutrition per serving

• side dish
• rice
• vegetarian
• gluten-free
• South Asian
• stovetop
• saffron
• festive