Saffron Rice
This Saffron Rice is a dish of unique character complexity with its contrasting flavors and beautiful aromas. It is a team player but also thrives solo!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ½ cups Sela basmati rice
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 Yellow onion (medium)
- 1 Dry bay leaf (finely diced)
- 6 Cardamom pods
- ¼ teaspoon Saffron threads
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 cup Chicken broth
- 2 cups Hot water
Instructions
- 1
Wash the rice a few times in cold water until the water runs clear.
- 2
Let it soak in room temperature water for 20 minutes before draining.
- 3
Add the saffron to a mortar and pestle and grind until powdery.
- 4
Add 3 tablespoons of hot water and mix well. Let this sit.
- 5
To a pot, add the olive oil and butter.
- 6
On medium heat, add the chopped onion, cardamom pods, and bay leaf. Saute until the onion is translucent for about 8-10 minutes and stir often.
- 7
Add the drained rice and the seasonings.
- 8
Add in the bloomed saffron and mix well.
- 9
Add the hot water and broth and mix.
- 10
Let it come to a rolling boil on high heat for 5 minutes,
- 11
Cover and reduce the heat to low for 20 minutes.