Saffron Basmati Rice
Saffron Basmati rice is a popular Persian dish that does a great deal to enhance the natural flavor of the rice. This recipe really lets the Saffron shine through. We used the highest quality Saffron available to create this unique and magical flavor. The flavor profile of Saffron is savory and not at all overpowering - but keep in mind a little goes a long way.
Possibly the most important step in this recipe is soaking your Saffron in water and then using the water to create a broth. This step adds to the warm yellow color of the rice, as does the carmelized onions. Together, these ingredients create a perfect balance of sweet and savory that is sure to be a hit.
We made this dish as a side for dinner, but it is quick and easy enough to make for a party or last minute dish to take a long to a pot luck. The leftovers are delicious too, but we're betting that you won't have any.
- 3-1/2 cups chicken or vegetable broth
- 1/4 cup warm water
- 1 pinch Saffron threads
- 1 teaspoon salt
- 1 Tablespoons olive oil
- 1/2 cup diced white or yellow onion
- 2 cups basmati rice
- Thoroughly rinse the rice though a mesh stainer
- Soak the Saffron threads in the warm water for at least 10 minutes
- In a dutch oven or 4 qt saucepan (with a lid), heat oil to medium high heat
- Add onions and cook for 3-4 minutes until they are softened and just lightly browned
- Stir in rice, broth, saffron (plus the soaking water) and salt
- Turn temperature to high and bring to a boil
- Once the liquid starts boiling, reduce the heat to low and cover
- Cook the rice on low heat for 20 minutes. Do not lift the lid during the cooking process
- After 20 minutes, turn off the heat and let the rice sit, covered, for an additional 5 minutes
- Fluff rice with a fork before serving
