Saffron Rice
Steamy, filling, and very aromatic, Persian saffron rice is prepared using white rice, fried onions, and saffron strands. It is a savory side dish with a pleasant yellow color that comes together in under 30 minutes. Here is how to make it.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 2 cup long grain basmati rice
- 2 tbsp salted butter
- 4 cup vegetable broth
- 2 pinch saffron
- 1/2 tsp salt
- 1/2 cup fried onion
Instructions
- 1
Start by washing 2 cups of long grain basmati rice 2-3 times with water until the water runs clear. Washing the rice gets rid of the extra starch and makes it fluffier after cooking. Drain the rice and keep it aside.
- 2
Heat 2 tbsp salted butter in a large size pan.
- 3
Once the butter is hot, add the drained rice to the pan and saute it for a minute on medium heat.
- 4
Add 4 cups of vegetable broth, 2 pinch saffron strands, and ½ tsp salt to the pan and mix gently using a spatula.
- 5
Cover the pan with a tight-fitting lid and cook on low heat for 15-20 minutes until all the liquid is absorbed and the rice is tender.
- 6
Remove the pan from heat and let it rest for 5 minutes. Open the lid and fluff the rice gently with a fork. Garnish with fried onions and serve hot.