Saffron Rice

Ingredients

• 2 cup long-grain basmati rice (Rinse until the water runs clear, then soak for 1 hour)
• 5 cup water for boiling
• 2 tbsp butter
• salt (To taste)
• 1 tbsp oil
• 8 whole black peppercorns
• 1 bay leaf
• 2 cinnamon sticks
• 3 cloves
• 1 black cardamom
• 10 saffron strands (Bloom in hot water for 20 minutes)
• 0.5 cup hot water for saffron (Used to bloom the saffron)

Steps

1. 1

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

2. 2

   Place the saffron strands in 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. Sauté for 30 seconds, or until the aromatics are fragrant.

4. 4

   Add the 5 cups of boiling water to the skillet and bring the liquid to a boil. Season with salt to taste.

5. 5

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

6. 6

   Strain the remaining water from the pot, leaving the partially cooked rice and aromatics behind.

7. 7

   Add the butter and pour the saffron water over the rice.

8. 8

   Turn the heat to its lowest setting, cover the pot, and cook for 20 minutes.

9. 9

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

10. 10

    Remove the bay leaf. Fluff the rice with a fork and serve.

Notes

The source says to add 5 cups of water and later strain the remaining water, but does not specify the exact amount of water to leave with the rice during steaming. Use the stated boiling and steaming directions as written.

Nutrition per serving

• side dish
• rice
• vegetarian
• gluten-free
• saffron
• steamed
• Middle Eastern
• Persian-inspired